J '' - , The long Labor Day week end is a time for men to demonstrate their mastery of outdoor
cooking weather permitting with "fancy" work by the more versatile ladies of the court.
FulUot -Flavor Apple Pie
Butter Pantry lor 2-Crust i'ie
. French Apricot Tart
CONVINIIMCt I ' ) FOOD UlCIf I
TO PREPARE: 10 MIN. TO BAKE: 50 MIN.
Butter Paltry for 2-Crust Pie
2 No. 2 cam (about S cups) sliced
apples (sugar and water added)
2 tablespoons lemon juke
'l cup firmly packed brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
'4 teaspoon ground nutmeg
teaspoon salt
2 tablespoons butter
1. Prepare Butter Pastry for 2-Crust Pie;
use a 9-in. pie pan. Set aside.
2. Put apples into a large bowl. Sprinkle
lemon juice evenly over apple slices and
toss gently.
3. Mix together the brown sugar, flour,
cinnamon, nutmeg, and salt. Toss gently
with the apples. Turn mixture into
pastry shell, heaping slightly at the cen
ter. Dot with the butter.
4. Complete as directed in Butter Pastry
for 2-Crust Pie.
5. Bake at 450F 10 to 12 min. Reduce
heat to 350F and bake 30 to 40 min., or
until crust is lightly browned. Serve
warm or cool. If desired, serve with ice
cream. One 9-in. pic
TO PREPARE: 20 MIN.
1 cups sifted flour
1 tablespoon sugar
V4 teaspoon salt
'l cup butter
4 to 6 tablespoons cold water
1. Set out a 9-in. pie pan.
2. Sift together into a bowl the flour,
sugar, and salt.
3. Cut in the butter with a pastry
blender or two knives until pieces are
the size of small peas.
4. Sprinkle water over dry ingredients,
about 1 teaspoon at a time. Blend with a
fork after each addition until dough can
be gathered easily into a ball. Divide
pastry into halves and shape into two
balls. (Dough may be wrapped in waxed
paper, moisture-vapor-proof material, or
aluminum foil, and stored in refrigerator
until ready to use.)
5. For top crust, flatten one ball of
pastry on a lightly floured surface. Roll
from center to edge into a round about
Vt-in. thick and about 1 in. larger than
pie pan. With a knife or spatula, loosen
pastry from surface wherever sticking
occurs; lift pastry slightly and sprinkle
flour underneath. Slit pastry in several
places with a knife to allow steam to
escape during baking. Gently fold in half.
6. For bottom crust, roll as for top crust.
Loosen one-half of rolled pastry and fold
over other half. Loosen remaining part
and fold in quarters. Gently lay pastry
in pan and unfold it, fitting it to the pan
without stretching. Trim around edge of
pan with scissors or knife. Do not prick.
7. Fill as directed in Full-of-Flavor
Apple Pie.
8. Moisten edge of pastry shell with
water for a tight seal. Carefully arrange
top crust over the filling. Gently press
edges to seal. Fold the extra top pastry
under bottom pastry. Flute edges or
press them together with a fork.
9. Bake as directed in Full-of-Flavor
Apple Pie.
Butter Pastry for I -Crust Pie
Prepare one-half Butter Pastry for 2
Crust Pie; use 9-in. pie pan. Roll out
pastry about 2 in. larger than over-all
size of pan. Prick bottom and sides of
shell thoroughly with a fork. (Omit
pricking if filling is to be baked in shell )
Bake at 450F 10 to 12 min., or until
crust is light golden brown. Remove from
oven and set aside to cool.
CONVINIfNCt '00
For a stylish dessert that's typically
French and incomparably flavorful serve
this delicate tart. It's fancy; it's fabulous;
and it' made in practically no time at all.
TO PREPARE: 25 MIN.
Butter Pastry for 1 -Crust Pie (use
9-in. pie pan )
2 No. 2', cans whole, peeled
apricots, drained (reserve sirup)
cup strawberry preserves
2 drops red food coloring
1 cup apricot preserves
1. Prepare pastry; bake end cool.
2. Remove and discard pits from drained
apricots, leaving apricots intact.
3. In a small saucepan over low heat,
melt the strawberry preserves with
tablespoon of the reserved apricot sirup
and red food coloring. Cool slight
(Remaining apricot sirup may be used
in other food preparation.)
4. When pastry shell is cooled, spread
the apricot preserves carefully on bottom
of pastry. Place whole apricots on pre
serves in the pastry shell. Spoon gb
over apricots; set in refrigerator to cm
and to allow red glaze to thicken
before serving.
One 9-in. tort
Family Weekly, August 24. J95S