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Recipe Number 61 | First Posted April 4, 2006

The Burford Family

District 20

Foolproof Pie Crust
Makes enough for two pies, top and bottom crust
4 c. flour
1 3/4 c. shortening
2 t. salt
1 T. sugar
1/2 c. water
1 beaten egg
1 T. vinegar

Mix first four ingredients together with a pastry blender. Add remaining ingredients all at once. Use a fork to blend until all is moistened. Refrigerate for at least twenty minutes before rolling out. Pie dough may be refrigerated for one week or frozen for two months.

Apple Pie
Preheat oven to 450°
Peel, core and cut apples into very thin pieces
6 c. apples (use tart apples like Gravenstien or Granny Smith)
Combine and sift over apples
1/2 to 2/3 c. brown sugar
1 to 1 1/2 T. cornstarch
1 t. cinnamon
1/2 t. nutmeg

Stir the apples gently until they are well coated. Place them in layers in the pie shell. Dot them with 1 1/2 T. butter. Cover with pricked upper crust. Bake at 450° for 10 minutes. Reduce the heat to 350°. Bake until done, about 45 minutes to 1 hour.

Cherry Pie
Pastry for 9-inch two-crust pie
2 c. sugar
1/2 c. all-purpose flour
3 cans pitted red tart cherries, drained
1/2 t. almond extract
2 T. butter Heat oven to 425°. Mix sugar and flour. Stir in cherries. Turn into pie shell, sprinkle with almond extract and dot with butter. Cover with pricked top crust. Cover edge with foil strip to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

Berry Pie
4 c. of fresh or thawed berries such as blackberries
2 c. of sugar
1/4 c. of tapioca
1/2 t. almond extract
2 T. butter

Pre-heat oven to 425°. Mix first three ingredients, pour into pie shell. Sprinkle with almond extract and dot with butter. Cover with pricked top crust. Cover edges with foil strip to prevent excessive browning. Remove foil strip during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble, 35 to 45 minutes.

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