and bake about 35 min. longer, or until crust
is lightly browned.
5. Serve warm with whipped cream, if desired.
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 14 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 Vi cup firmly packed
dark brown sugar. Decrease lemon peel to
teaspoon.
Lattice-Top Cherry Pie
Pastry for 1 -crust 9-in. pie
4 cups halved, pitted fresh tart red cherries
1"; cups sugar
5 tablespoons flour
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
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
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
1 '4 cups sugar
1 cup flour
'4 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.
4. Bake at 450F 10 min.; reduce heat to 350F
and bake 30 min. longer, or until topping is
lightly browned.
5. Remove to cooling rack; cool. One 9-in. pie
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 overhandle.
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 Vh in. thick and 1 in.
larger than over-all 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. PressT'.'
edges to seal ; fold extra top pastry under bot
tom pastry; flute edge or complete as desired.
5. Bake as directed. Pastry for 2-crust pie
Pastry for 1-crust 8- or 9-in. Pie Follow di
rections for Pastry for t-CrvM Pie, using one
third or one-half recipe. Or use a pie-crust mix.
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The secret? The old-time flavor of
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I 1, Parboil and drain 3 to 4 pounds spareriba. (Serves 4 to 6 people.)
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I Pit Regular, or new Open Pit Smoky -the sauce with real hickory
I smoke in it.
I 3, drill over slowing coals until browned and glazed, turning often and
brushing with more Open Pit Barbecue Sauce. (Open Pit
I ia just right for basting because it's thick. Won't dribble
off like thin, watery sauces.)
4. Enoy that old-time barbecue flavor! Open Pit Barbecue
I Sauce does great things for chicken and hamburgers, too.
! Regular or new Smoky. Terrific I
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