and bake about 35 min. longer, or until crust
is lightly browned.
5. Serve warm with whipped cream, if desired.
One 9-in. pie
and bake about 45 min. longer. Cool.
4. Force Almond Hard Sauce through pastry
bag and No. 2 star tube in long strips to form a
crisscross design over top of pie. One 9-in. pie
4. Bake at 450F 10 min.; reduce heat to 850"F
and bake 30 min. longer, or until topping is
lightly browned. "
5. Remove to cooling rack; cool. One 9-in. pie
Fresh Peach Pie Follow recipe for Fresh
Peach-Plum Pie, increasing peaches to 4 cups
and omitting plums. Omit almond extract. De
crease sugar to cups.
Fresh Plum Pie Follow recipe for Fresh
Peach-Plum Pie, increasing plums to 5 cups and
omitting the peaches. Omit almond extract. De
crease sugar to 1 cup; add cup firmly packed
dark brown sugar. Decrease lemon peel to V4
teaspoon.
Lattice-Top Cherry Pie
Pastry for 1 -crust 9-in. pie
4 cups halved, pitted fresh tart red cherries
1 i cups sugar
5 tablespoons flour
Vt teaspoon salt
'A to Vi teaspoon almond extract
2 tablespoons butter or margarine
Almond Hard Sauce (see recipe)
1. Line pie pan with pastry; set aside.
2. Toss cherries with sugar, flour, and salt;
turn into unbaked pastry shell and sprinkle
with extract; dot with butter or margarine.
3. Bake at 450F 10 min.; reduce heat to 350F
Note: Fresh dark sweet cherries may be sub
stituted for tart red cherries; decrease sugar
to 1 cup.
Almond Hard Sauce Cream cup butter or
margarine and 1 teaspoon almond extract to
gether. Add 2 cups confectioners' sugar and Vs
teaspoon salt gradually, mixing well after each
addition. Beat in 2 teaspoons cream. Chill
thoroughly before using.
Strawberry-Sour Cream Pie
Pastry for 1-crust 9-in. pie
1 qt. ripe strawberries, cut in halves
l'i cups sugar
1 cup flour
teaspoon salt
1 cup dairy sour cream
2 tablespoons sugar
1. Line pie pan with pastry ; set in refrigerator
until thoroughly chilled.
2. Turn strawberries into chilled pastry shell.
3. Blend next three ingredients together; grad
ually add to sour cream, mixing well. Spoon
sour cream mixture over strawberries; sprinkle
with remaining sugar.
Pastry for 2-Crust Pie
3 cups flour
1 teaspoon salt
1 cup lard, chilled
5 tablespoons cold water .
1. Blend flour and salt together In a bowl. Cut
in lard until pieces are the size of small peas.
2. Sprinkle cold water, a teaspoon at a time,
over mixture, while stirring with a fork until
dough is just moist enough to hold together.
Work quickly and do not overhnndle,
3. Shape one-half of the pastry at a time into
a ball and flatten on a lightly floured surface.
Roll into a round about Vx in. thick and 1 in.
larger than over-ail pan size; slit in several
places', fold in half and set aside.
4. ' Roll out second half and fit into pie pan.
Add filling; moisten edge of pastry with water;
carefully place top crust over filling. Press
edges to seal ; fold extra top pastry under bot
tom pastry; flute edge or complete as desired.
5. Bake as directed. Pastry for i-crust pie
Pastry for 1-crust 8- or 9-in. Pie Follow di
rections for Pastry for S-Crvst Pie, using one
third or one-half recipe. Or use a pie-crust mix.
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9
Q
SAUCY RIBS
The secret? The old-time flavor of
Open Pit. Barbecue Sauce!
1. FarfcM and drain 3 to 4 pounds spareribs. (Serve 4 to 5 people.)
2. Bmtti ribs with Open Pit Barbecue Sauce. Rich and tomato-y Open
Pit Regular, or new Open Pit Smoky -the sauce with real hickory
smoke in it.
3. flrM over glowing coals until browned and glazed, turning often and
brushing with more Open Pit Barbecue Sauce. (Open Pit
is just right for basting because it's thick. Won't dribble
off like thin, watery sauces.)
4. Eafy that old-time barbecue flavor! Open Pit Barbecue
Sauce does great things for chicken and hamburgers, too.
Regular or new Smoky. Terrific !
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