Herald and news., October 29, 1961, Image 36

Squash Pi
to prepare: 45 min. to bake: about 1 hr.
Pastry II for l-cnjit 9-ln. pie
2 12-oz. pitas, froien squash, thawed
cup firmly packed dark brown sugar
Vi teaspoon e round cinnamon
Vi teaspoon around ginger
y teaspoon ground nutmeg
teaspoon ground cloves
H teaspoon salt
2 eggs, slightly beaten
1 cup cream
1. Prepare pastry and line pie pan. Bake
at 475T 5 min.; reduce heat to 350 F. Set
pastry shell aside to cool.
2. Meanwhile, blend squash with a mix
ture of next six ingredients. Mix eggs and
cream together and blend thoroughly with
squash mixture. Four into pastry shell.
3. Bake at 3S0F SO to 60 min., or until a
silver knife comes out clean when insert
ed halfway between center and edge of fill
ing. Cool on cooling rack.
4. Serve with sweetened whipped cream,
if desired. One 9-in. pie
Pinaappl Delight Pie
to prepare: 45 min. to bake: 25-30 min.
. Pastry for an 8-in. lattice-lop pie
1 1-lb., 14-oa. can crushed pineapple
i cup sugar
3 tablespoons cornstarch
V teaspoon salt
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 tablespoon orange juice
1. Prepare pastry. Line pie pan; cut re
maining pastry into strips. Set aside. '
2. Drain pineapple, reserving sirup.
3. Sift next three ingredients . together
into a saucepan. Gradually add the re
served pineapple sirup (about 1V4 cups),
stirring well. Bring cornstarch mixture
rapidly to boiling over direct heat, stir
ring constantly; cook 3 min. Remove from
heat
4. Blend in the drained pineapple (about
2 cups) and remaining ingredients.
5. Turn filling into pastry shell. Top with
pastry strips to form a lattice design.
6. Bake at 425 F 25 to 30 min., or until
. light golden brown. One 8-in. pie
Double Coffee ParfaitPi
to prepare: 30 min. to chill: about 2 brs.
Pastry for 1-crust 8-ln, pie
V4 cup cold water
1 tablespoon (I env.) unflavored -
gelatin
1 Vt cups double strength coffee beverage
2 tablespoons sugar
Vft teaspoon salt
1 pt, coffee ice cream
' 1 teaspoon vanilla extract
cup walnuts, coarsely chopped
1. Prepare, bake, and cool pastry shell.
2. Sprinkle gelatin evenly over water; let
stand about 5 min. to soften.
3. Heat coffee beverage until very hot;
stir in softened gelatin until completely
dissolved. Stir sugar and salt into hot mix
ture until dissolved.
4. Add ice cream by heaping spoonfuls,
blending well after each addition. Stir in
extract Chill 15 to 20 min., or until mix
ture mounds when dropped from a spoon.
5. Stir in nuts. Turn filling into pastry
shell; chill until firm. One 8-in. pie
I ' Family Weekly, October 13. list
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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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Try squash instead of
pumpkin pie for
a subtle, different flavor.
BasrcPastriM
Pastry I
1 cup sifted flour
94 teaspoon salt '
H cuP bird, hydrogenated vegetable
shortening, or all-purpose ,
shortening ,
2Vi tablespoons cold water I '
1. Sift flour and salt together into a bowl.
Cut in shortening with pastry blender or
. two knives until pieces are the size of
small peas.
2. Sprinkle the water over mixture, a
teaspoonful at a time, mixing lightly with
a fork after each addition.' Add only
enough water to hold pastry together.
Work quickly; do not overhandle. Shape
into a ball and flatten on a lightly floured
surface.
3. Boll from center to edge into a round
about Va in. thick and About 1 in. larger
than over-all size of pan.
4. Loosen pastry from board with spatula
and fold in quarters. Gently lay pastry in
pan and unfold it, fitting it to the pan so
that it is not stretched.
5. Trim edge with scissors or sharp knife
so pastry extends about Vz in. beyond edge
of pie pan. Fold extra pastry under at edge,
and flute.
6. Thoroughly prick bottom and sides of
shell with a fork. (Omit pricking if fill
ing is to be baked in shell.)
7. Bake at 450F 10 to IS min., or until
crust is light golden brown. Cool on rack.
One 8- or 9-tn. pastry shell
Pastry II
1 cup sifted flour
teaspoon salt
cup cooking oil (not olive oil)
2 Vi tablespoons ice water
1. Sift flour and salt together into a bowl.
Beat oil and water together with a fork
until thickened and creamy.
2. Immediately pour the oil-water mixture
over entire surface of flour. Toss and mix
with fork until-all flour is moistened.
3. Form dough into ball. Place dough be
tween squares of waxed paper. Roll light
ly from center to edge into a 12-in. round.
Peel off top sheet of paper.
4. Place pastry in a pie pan; peel off re
maining waxed paper. Fit into pan; fold
edge under, and flute.
5. If pastry is to be baked before filling,
prick bottom and sides with a fork.
6. Bake at 475 "F 10 to 12 min., or until
golden brown. One 8- or 9-in. pastry shell
Pastry III
cup plus 2 tablespoons sifted flour
1 H teaspoons sugar
H teaspoon salt
M cnP butter
2 to 3 tablespoons cold water
1. Sift first three ingredients together into
a bowl. Cut in butter with a pastry blend
er or two knives until pieces are the size
of small peas.
2. Proceed as in pastry I.
One 9-in. pastry shell
1 ; (Continued on page 10)