Pauline's Place - Recipes Galore - Fruit Pies

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Recipes Galore

Fruit Pies - # 01

* Apple Pie *

Ingredients:

Plain Pastry ( Double Crust Pie )
7 To 8 Medium Size Tart Apples
1 Tablespoon Flour Blended With
2/3 To 3/4 Cup Sugar,
Depending On Tartness Of Apples
1/4 Teaspoon Cinnamon
1 Tablespoon Butter
1 Tablespoon Lemon Juice, If Desired

Method:

Make [ Plain Pastry ] and Roll Out For a Double Crust Pie.

Line a 9 Inch Pie Pan with one sheet of Pastry, fitting
carefully into angles.

Cut Pared, Quartered, and Cored Apples into uniform
Slices about 1/4 Inch Thick.

Arrange Half the Apples over Lower Pastry, then Sprinkle
with Half The Flour - Sugar Mixture.

Add remaining Apples and Sprinkle with Remainder of
Flour - Sugar Mixture and Spice.

Dot Top with the Butter and Sprinkle with Lemon Juice.

Trim off Pastry even with Pan Rim.

Brush Edges of Lower Crust with Water or Slightly
Beaten Egg White.

Lay Pastry for Upper Crust, Gashed for Steam Vents,
Over the Apples and Seal Upper to Lower Edges Together.

Trim off Dough 1/2 Inch from Edge, Turn Under and Flute.

Bake in a Hot Oven ( 450 ° F ) 15 Minutes, then Reduce
Heat to a Moderately Slow Oven ( 325 ° F ) and Bake
about 35 Minutes Longer or until Apples are Well Cooked.

Cool to Lukewarm Before Cutting.

Serve Plain or With Cheese, Vanilla Ice Cream or
with Whipped Cream.

Yield: 5 or 6 Servings.

Note: If Apples are Very Tart, Omit Spice and Lemon Juice.

* Blueberry Pie *

Ingredients:

Plain Pastry ( Double Crust Pie )
3 Cups Blueberries
3 Tablespoons Flour
3/4 Cup Sugar
Dash Salt
2 Tablespoons Lemon Juice
1 Tablespoon Butter

Method:

Make [ Plain Pastry ] and Roll Out a little more Than Half
the Pastry 1/8 Inch Thick and fit into an 8 Inch Pie Pan.

Sort and Thoroughly Wash Blueberries.

Mix Flour, Sugar and Salt together and sprinkle about Half
the Mixture over the Bottom of the Pastry; then Pour in
the Blueberries and Sprinkle rest of Sugar and Flour Over
Top.

Sprinkle Lemon Juice over all.

Dot with Butter.

Roll remaining Pastry a little Thinner Than for Lower
Crust and Gash in any Desired Design.

Brush Edge of Lower Crust with Cold Water; lay Upper Crust
over Pie, Press Crusts Together at Rim and Trim Off Pastry
1/2 Inch from Pan Rim.

Turn Under Edge of Pastry and Flute.

Bake in a Hot Oven ( 450 ° F ) 12 to 15 Minutes, or Until
Crust begins to Brown; then Reduce Heat to ( 325 ° F ) and
Continue Baking until Blueberries are Cooked thoroughly,
from 20 to 25 Minutes.

Remove From Oven and Let Cool before cutting.

Yield: 5 Servings.

* Fresh Peach Pie *

Ingredients:

Plain Pastry
2 To 2 1/2 Lbs. Peaches
2 Tablespoons Flour
3/4 Cup Sugar
2 Tablespoons Butter
1/8 Teaspoon Almond Extract

Method:

Make [ Plain Pastry ] For a Double Crust Pie.

Roll out slightly more than half the Pastry and fit into
bottom of a 9 Inch Pie Pan.

Pare and Slice Peaches and place In Layers in the Pastry
lined pan, Sprinkling the Flour and Sugar, Mixed Together
Between the Layers.

Dot Top Layer with the Butter and Sprinkle the Flavoring
Over All.

Roll out rest of Pastry 1/8 Inch Thick and cut in Strips
about 3/8 Inch Wide.

Lay over Peaches to form Lattice Crust, placing all the
Parallel Strips Across one way and Folding Back Alternate
Strips as each Remaining Strips is Laid In Place to
Produce a Woven Lattice.

Trim off Pastry even with Pan Rim.

Bake in Oven at ( 450 ° F ) for 15 minutes, then Reduce Heat
to ( 325 ° F ) Moderately Slow and Bake 20 to 25 minutes
Longer or Until Peaches are Soft.

Yield: 6 Servings.

* Fresh Peach Tarts *

Method:

Make Exactly Like [ Fresh Peach Pie ] Except Bake In
Individual Tart Pans.

If desired, a Plain Gashed Crust May be Substituted for
the Lattice Top Suggested for Large Pies.

Yield: 8 to 10 Tarts, Depending on Size of Pans.

* Raspberry Pie *

Ingredients:

Plain Pastry ( For Double Crust )
2/3 To 3/4 Cup Sugar,
Depending On Tartness Of Berries
2 Tablespoons Flour
Pinch Salt
3 Cups Red Or Black Raspberries
1 Tablespoon Butter

Method:

Line a 9 Inch Pie Pan with [ Plain Pastry ]

Trim off Pastry even with Pan Rim.

Mix Sugar, Flour and Salt, and Sprinkle over washed,
Drained Berries.

Toss to Mix Well, then turn Berries into Pastry lined Pan.

Dot with Butter.

Moisten Edge of Lower Crust and lay Gashed Upper Crust
Over Berries.

Trim off Pastry 1/2 Inch from Pan Rim, turn Under Lower
Pastry, Flutting as desired.

Bake in a Moderately Hot Oven ( 425 ° F ) 15 minutes,
then Reduce Heat to ( 350 ° F ) and Bake 20 minutes Longer.

Remove to Cake Rack to Cool.

Serve Warm or Cold.

Yield: 6 Servings

* Rhubarb Pie *

Ingredients:

1 1/2 Lbs. Rhubarb,
3 To 4 Cups Cut
1 Cup Sugar
2 To 3 Tablespoons Flour
1/8 Teaspoon Salt
Plain Pastry ( For Double Crust )
1 Tablespoon Butter

Method:

Wash Rhubarb thoroughly and Trim Off Leaf and Stem-Ends.

Cut into 3/4 Inch Lengths.

Combine Sugar, Flour and Salt, Add To Rhubarb and Mix
Thoroughly.

Roll Out a little more than Half of the [ Plain Pastry ] and Fit
Into an 8 Inch Pie Pan.

Trim Off even with Pan Rim.

Turn Rhubarb Mixture into Pastry Lined Pan.

Dot with Butter.

Roll Out Rest of Pastry for Upper Crust and Gash to form
a design For Steam Vents.

Brush Edge of Lower Crust with Cold Water or Slightly
Beaten Egg White.

Lay Upper Crust Over Filling and Seal Edges Together,
Trim off 1/2 Inch from Pan Rim, Turn Under, Flute.

Bake in a Hot Oven ( 450 ° F ) 15 minutes, then Reduce
Heat to ( 350 ° F ) and Bake 30 minutes Longer or
Until Rhubarb Is Done.

Remove from Oven onto Cake Rack to Cool.

Serve Warm or Cold.

Yield: 5 Servings.

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