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  • 12/1 National Pie Day - 1

    From Dave Drum@1:3634/12 to All on Tue Nov 29 16:33:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dried Apricot Pie
    Categories: Pies, Pastry, Fruits, Citrus, Booze
    Yield: 6 Servings

    18 oz Dried apricots
    1 3/4 c Water
    1 tb Cornstarch
    1 tb Orange liqueur (orange
    - Curacao will work - UDD)
    1 3/4 c White sugar
    1 Recipe pastry for a 9"
    - double crust pie

    Set oven @ 400ºF/205ºC.

    Slice the dried apricots in half. Rinse them with water.
    Place them in a sauce pan with the water, bring to a
    boil and cook for 5 minutes.

    Combine the cornstarch with the orange liqueur and about
    1 tablespoon of the apricots' cooking liquid. Mix until
    smooth then stir into the cooked apricots. Add the white
    sugar and combine. Pour mixture into the unbaked pie
    shell and seal with the top crust. Brush milk over top
    crust for color, if desired.

    Bake for 1 hour.

    From: http://www.allrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "I don't care what is written about me so long as it isn't true" D. Parker --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Thu Nov 30 15:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Deep-Dish Rhubarb Pie
    Categories: Pies, Pastry, Desserts
    Yield: 6 Servings

    3/4 c Sugar
    1/3 c Flour; sifted
    1 ts Ground cinnamon
    1/2 ts Ground cloves
    1 2/3 lb Fresh rhubarb
    2 tb Butter

    MMMMM----------------------FLAKY PASTRY II---------------------------
    1 1/2 c Flour; sifted
    1 ts Salt
    1/2 c Shortening
    4 tb Ice water; approx
    Milk or cream
    Sugar

    Sift flour & salt into a med. bowl; cut in shortening
    with a fork or pastry blender until mixture is crumbly.
    Sprinkle cold water over mixture, 1 tb at a time; mix
    lightly with a fork just until pastry holds together
    and leaves sides of bowl clean. Make a ball; flatten
    it. Wrap dough in plastic and store in refrigerator
    until ready for use.

    Mix sugar, flour, cinnamon, and cloves in a bowl.

    Wash rhubarb; trim ends; cut into 1" pieces (You
    should have 10 cups). Place in a large bowl.

    Sprinkle with sugar mixture; toss lightly to mix.
    Let stand 15 minutes. Toss again.

    Spoon rhubarb filling into an 8" x 8" x 2" baking
    dish; dot with butter.

    Prepare pastry. Roll out to a 10" square on a lightly
    floured surface. Cut in 1/2" with a pastry wheel or
    knife. Weave strips into a lattice. Cover filling.
    Turn ends under just enough so that strips touch sides
    of baking dish. Brush lattice top with milk or cream;
    sprinkle with sugar.

    Bake in hot oven (425ºF/220ºC) for 40 minutes, until
    pastry is golden and juices bubble up. Cool. Serve
    warm with vanilla ice cream, if you wish.

    Family Circle All-Time Baking Favorites; 1974

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Cakes: 66 cents Upside Down Cakes: 99 cents
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)