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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 14, 1962)
3. Mix next five ingredients together. Toss gently with apples.. Turn apple mixture into pastry shell. Dot with butter. 4. Spread whipped cream over apple filling. 5. Moisten edge of bottom crust with water for a tight seal. Carefully lay top crust over filling. Seal edges and flute. 6. Brush top crust lightly with egg white. Sprinkle with remaining sugar. 7. Bake at 450"F 10 min. Reduce heat to 350F and bake about 40 min. longer, or until crust is a light golden brown. One 9-in. pie ( )j i ft! j Family Weekly Cookbook MELANIE DE PROFT, Food Editor 10. Pile meringue lightly over pie filling, seal ing to edge of crust. 11. Bake at 350F 10 to 15 min., or until me ringue is lightly browned. Cool several hours before serving. One 9-in. pie Superb Apple-Cream Pie to prepare: 30 min. to bake: about 50 min. Pastry for a 2-crust 9-in. pie (your favorite recipe or a prepared mix) 6 cups thinly sliced tart cooking apples (2 to 3 lbs.) 1 teaspoon lemon juice Vi cup sugar Vi cup firmly packed brown sugar Vi teaspoon ground cinnamon Vi teaspoon ground nutmeg Vi teaspoon salt 1 tablespoon butter or margarine cup chilled whipping cream, whipped 1 egg white, slightly beaten 2 teaspoons sugar 1. Line pie pan with pastry. Roll out remainder for top crust; cut slits, fold, and set aside. 2. Sprinkle lemon juice on apples; mix lightly. Grape Arbor Pie to prepare: 1 hr. to bake: 30-35 min. Pastry for an 8-in. lattice-top pie (your favorite recipe or a prepared mix) S cups Concord grapes 1 cup sugar 3 tablespoons cornstarch lA teaspooa salt 2 teaspoons grated orange peel 1 tablespoon orange juice 1 tablespoon lemon juice 1. Prepare the pastry; line pie pan, and cut re maining pastry into strips; set aside. 2. Rinse and drain the grapes. Slip skins from grapes; chop skins and set aside. 3. Put the pulp into a saucepan and bring to boiling; reduce heat and simmer 5 min., or until seeds are loosened. 4. Drain pulp, reserving the juice. Force the pulp through a fine sieve or food mill and dis card seeds. Add the chopped grape skins to pulp and set aside. 5. Combine the next three ingredients in a saucepan and blend thoroughly. Add the re served grape juice gradually, stirring constant ly. Bring mixture rapidly to boiling, stirring constantly; cook 3 min. longer. Remove sauce pan from heat. 6. Stir in the grape mixture and the remaining ingredients. Cool. Turn filling into pastry shell. Top with pastry strips to form a lattice design. Flute edge. 7. Bake at 450F 10 min.; reduce heat to 350F and bake 20 to 25 min. longer, or until pastry is light golden brown. Cool the pie completely on a cooling rack. 8. Set pie on a plate or in a basket-type pie holder and garnish with a wreath of grape leaves and, if desired, small grape clusters. One 8-in. pie Calypso Pie TO prepare: 45 MIN. to freeze: 4-5 HR3. (allow time for chilling) Chocolate Pie Shell (see recipe) Chocolate Fudge Sauce (see recipe) 2 pis. coffee ice cream 1 cup chilled whipping cream 3 tablespoons sifted confectioners' sugar 1 cup nuts, coarsely chopped 1. Prepare Chocolate Pie Shell. Chill thoroughly, 1 to 2 hrs. 2. Prepare Chocolate Fudge Sauce and chill. 3. To complete pie, set out the ice cream to soften slightly. Using a chilled bowl and beater, beat the whipping cream until it stands in peaks when beater is slowly lifted upright. With final few strokes, beat in the confectioners' sugar until blended. 4. Spoon softened ice cream into chilled pie shell and spread evenly. Spread chilled Choc olate Fudge Sauce over ice cream. Top with whipped cream and sprinkle with chopped nuts. Freeze until-firm, about 4 hrs., or overnight. 5. Before serving, allow pie to stand at room temperature for a few minutes to soften very slightly. One 10-in. pie Chocolate Pla Shell Crush 18 cream-filled chocolate sandwich-style cookies (about 2 cups crumbs). Turn crumbs into a bowl. Using a fork or pastry blender, blend Vi cup softened butter into crumbs. Turn into a 10-in. pie pan. Using back of spoon, press crumb mixture firmly in an even layer on bottom and sides of pie pan. Chill. Chocolate Fiidga Sauca Melt 3 sq. (3 oz.) un sweetened chocolate and V4 cup butter in top of a double boiler over simmering water. Re move from heat; stir in cup sugar and Vs teaspoon salt until blended. Gradually add cup (1 6-oz. can) evaporated milk, blending well. Cook over simmering water, stirring con stantly, about 4 min. Remove from simmering water and stir in 1 teaspoon vanilla extract and a few drops almond extract. Cool and chill. About 1 eup tauce Fresh Pear Meringue Pie TO PREPARE : 25 MIN. TO BAKE: 60-70 MIN. Pastry for a 1-crust S-in. pie (your favorite recipe or a prepared mix) 2 cups sliced d'Anjou pears (about lVt lbs. pears) 2 egg yolks 1 teaspoon vanilla extract V teaspoon grated lemon peel 1 teaspoon lemon juice Vi cup sugar 2 tablespoons flour Vi teaspoon salt Vi teaspoon ground nutmeg 1 cup thick sour cream 2 egg whites 'i teaspoon salt V cup sugar 1. Prepare pastry, line pie pan, and set aside. 2. Turn pears into pastry shell. 3. Beat egg yolks until thick and lemon colored; beat in the next three ingredients and a mixture of the next four ingredients. Blend in the sour cream. 4. Spread sour cream mixture evenly over pears. 5. Bake at 350F for 50 to 55 min. 6. Cool pie to lukewarm. 7. Beat egg whites and salt until frothy; add the Vi cup sugar gradually, beating well after each addition. Continue beating until rounded peaks are formed. 8. Pile meringue lightly over pie filling, sealing to edge of crust. 9. Bake at 350"F 10 to 15 min., or until me ringue is lightly browned. Cool on cooling rack. One 8-in. pie Paar Maringuo Pla Substitute 1 1-lb., 13-oz. can pear halves, drained and sliced (about 2 cups), for the fresh pears. family Weekly. October 14, 1MZ
