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