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Skriven 2014-02-24 07:16:02 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Pie Face #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry Pie
 Categories: Pies, Fruits, Citrus, Desserts
      Yield: 6 servings

      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
      7 tb Water; as needed
      1 c  Sugar; as needed
    1/3 c  All-purpose flour
      5 c  Raspberries
      2 ts Fine shredded lemon peel
           Milk (opt)
           Sugar (opt)

  In a mixing bowl combine the 2 cups flour and salt. Using
  pastry blender, cut in shortening until pieces are pea-size.
  Sprinkle 1 tablespoon of the water over part of mixture;
  gently toss with a fork. Push moistened dough to side of
  bowl. Repeat, using 1 tablespoon water at a time, until all
  the dough is moistened. Divide in half. Form each half into
  a ball.

  On a lightly floured surface flatten one dough ball. Roll
  from center to edges into a 12-inch circle.

  To transfer pastry, wrap it around the rolling pin; unroll
  into a 9" pie plate. Ease pastry into pie plate, being
  careful not to stretch pastry.

  In a large mixing bowl combine the 3/4 to 1 cup sugar and
  1/3 cup flour. Stir in berries and lemon peel. Gently toss
  the berries until well coated. Transfer berry mixture to the
  pastry-lined pie plate.

  On lightly floured surface roll remaining dough into a 12"
  circle. For a lattice crust, trim bottom pastry to 1/2"
  beyond edge of pie plate. Cut rolled pastry into 1/2" strips
  and weave strips over filling. Fold bottom crust over strip
  ends; trimming strips as necessary. For a 2-crust pie, trim
  bottom pastry to edge of pie plate. Cut slits in top crust
  for escape of steam; place on filling and fold edge under
  bottom pastry. Flute edge as desired.

  If desired, brush pastry top with a little milk and sprinkle
  with additional sugar.

  To prevent overbrowning, cover edge of pie with foil. Bake
  for 25 minutes. Remove foil. Bake in a 375øF oven for 25 to
  30 minutes more or until top is golden. Cool on wire rack.

  Makes 8 servings.

  Better Homes & Gardens | May 2010

  MM Format by Dave Drum - 07 June 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Handed Fried Pies
 Categories: Pies, Fruits, Desserts
      Yield: 6 servings

    3/4 c  Dried peaches, apricots,
           - and/or apples (3 oz)
    2/3 c  Apple cider
      1 c  All-purpose flour
      1 ts Granulated sugar
      1 ts Baking powder
    1/8 ts Baking soda
    1/8 ts Salt
    1/4 c  Shortening
    1/3    To 1/2 cup buttermilk
           Water
      2 tb Shortening
           Sifted powdered sugar

  For filling, in a small saucepan, combine dried fruit and
  apple cider. Bring to boiling; reduce heat. Cover and simmer
  for 20 to 25 minutes or until fruit is tender and cider is
  nearly absorbed. Mash slightly; cool.

  Meanwhile, for pastry, in a medium bowl, stir together
  flour, granulated sugar, baking powder, baking soda, and
  salt. Using a pastry blender, cut in the 1/4 cup shortening
  until pieces are pea-size. Sprinkle buttermilk, 1 tablespoon
  at a time, over flour mixture, gently tossing with a fork
  between additions and pushing mixture to side of bowl. (Add
  only enough buttermilk to moisten all of the mixture.) Form
  dough into a ball.

  On a lightly floured surface, roll dough into a 15-inch
  circle. Using a 4-inch round cutter, cut the dough into six
  circles, rerolling dough as needed. Place about 1 tablespoon
  of the filling on half of each circle. Moisten edges of
  pastry circles with a little water. Fold circles over
  filling, creating half-moon shapes; seal edges with a fork.

  In a 12-inch nonstick skillet, heat the 2 tablespoons
  shortening over medium-low heat. Fry the pies for 8 to 10
  minutes or until golden brown, turning once. Drain on paper
  towels. Serve warm. Sprinkle with powdered sugar before
  serving.

  Makes 6 servings.

  Make-Ahead Tip: Prepare and fry pies as directed; cool.
  Place pies in layers separated by waxed paper in an airtight
  container and freeze for up to 3 weeks. Preheat oven to
  350øF. Wrap the frozen pies individually in foil and bake
  about 25 minutes or until heated through. Sprinkle with
  powdered sugar before serving.

  Better Homes & Gardens | May 2010

  MM Format by Dave Drum - 07 June 2010

  Uncle Dirty Dave's Archives

MMMMM

... Vegetarian: Native American term for "poor hunter".

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