HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 79Pies
Lemon Sponge Pie
Line a 9" pie plate with crust
Mix;
2 tbsp. flour
1 c. sugar
yolks of 2 eggs
1 tsp. butter
1/2 tsp. salt
grated rind and juice of 1 lemon
Beat well, then add 1 c. milk and beaten egg whites.
Bake at 350 deg. for 35 minutes.
Marion McCarter
Exeter
Raisin and Apple Butter Pie
11/2 c. raisins
2 eggs beaten
1.c. apple butter
1/3 c.• sugar
pinch salt.
1 tsp. vanilla
1/4 tsp. baking soda
1 c. buttermilk
unbaked 9" pie shell
Let raisins stand in hot, water to plump, abOut 5
minutes, then drain dry. Mix eggs, apple butter, sugar,
salt, and vanilla together. Stir soda into buttermilk,
then stir in apple butter mixture and raisins. Pour into
pie shell and bake at 375 deg. for 10 minutes. Reduce
heat to 350 deg. and bake about 35 minutes longer.
Marg Prout
Kirkton
Aorta Pie
(also known as Funeral or Wedding Pie)
Pastry:
3 c. all purpose flour
1/2 c. white sugar
1/2 tsp. salt
1/2 lb, butter and lard (some of each)
1 egg
Heavy cream
Rub flour, sugar, salt, butter and lard into pea sized
crumbs. Beat egg and pour into measuring cup. Fill to
1/2 cup with heavy cream. Add to flour mixture and
handle as little as possible. Roll out and fit into a 9 inch
plate. Cut strips 1/2 " wide from remaining pastry to
criss cross on top of pie.
Filling:
3 c. applesauce sweetened
1/2 c. raisins or currant
1/2 tsp. cinnamon
1/2 tsp, nutmeg
Add ,to shell and criss cross strips. Brush with egg
white. Bake at 350 deg. and later at 325 deg. until light-
ly browned.
Note: Cook 1/2 cup large raisins and 1/2 cup white sugar
in 1/4 cup water. When pie is baked place raisins in hole
of criss cross strips.
Mrs. Doreen Shantz
R.R. 1 Tavistock
HEIMRICH'S
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