Evening star., 1951-03-25
FRUIT PIES

uldk1udl. 1Il1S 11GtIlOU Is GlleCLlVS
for any fruit pie. Instead of plac-
ing the raw sliced apples in the
lower crust, first cook the apple
slices gently with a little liquid
Il generally use white corn syrup
Thickened with enough corn
starch to give the juice a little
body (about tablespoon. Let
this filling cool before putting it
in the crust, then season with
sugar. spice, butter, maybe a dash
of lemon Juice. Brush some OF
the juice along the edge of the
crust to seal it to the upper crust,
which is pressed firmly in place
and Slashed across the top in a
few places. The secret for the
success of this method is in the
fact that the fruit is precooked
and the pie, baked in a fairly hot
oven (450 degrees, lower shelf
browns before the filling begins to
boil. !.
When using canned fruits, drain
Off the liquid, thicken and cook
this first, then pour over the fruit
and cool before putting into the
crust. You will be pleased to see
how soon you can learn to turn
out a really professional and de-
licious pie. For nice finish, try
also glazing the upper crust with
a light coating of condensed milk
or cream before baking. Also
like to melt a small piece OF but
ter over it when I take it out of
the oven. Any pie pan is all
right. but I prefer glass. No
greasing for any type. Another
advantage of this procedure is
that your top crust does not hump
up, with an empty space below, as
when fruit is put in raw. then
shrinks as it bakes.
fFrom Mrs. r. P, Bethesda.)
To Mrs. A. V. A. feel certain
I can help her with her problem
Of apple pie or in fact any fruit
pie. She states that her crusts
stick to the pie plate even though
"She greaSes the pie-plate or pam
One never should grease a pie
plate. The crust of the pie is
placed in an ungreased pan or
plate. Any pie-crust mix, or re-
cipe should be followed explicitly
AS for the juice running out.
would like to make this suggestion.
Place the crust in the pan, fitting
gently all around the sides, place
the fruit (Which is generally
thickened with little flour, or
tapioca mixed with the sugar. in
the pie. Wet the crust lightly and
make sure that each part is COW
cred that extends over the edge of
the pan. Then place top crust on,
pressing with fork or fingers to
bind the edge. Trim off any crust
that extends beyond the edge.
Place a strip of cloth (about an
inch and quarter wide) which
should first be wet with water,
clear around the pie and press
lightly, letting a portion of the
cloth drop below the edge-in
other words put the cloth on hav-
ing part above and part below the
edge of plate. Also cut small open
ings in top of crust before plac-
ing over the. fruit. I find this
method has stopped all juice
leaving the pie, or running under
the bottom crust which apparently
is the cause of the crust sticking
to the plate. The above is very
simple. once you do this you will
never have any worry. use strips
Of cloth from old pillow slips that
have worn out or any like ma
terial.
MAGAZINES.
ECONOMY HINT.
MOLE?
(From Mrs. G. F., SilUer Sprino. J
To Mrs. K. D., Hyattsville. Re-
garding your magazines you wish
to dispose of (few or many
Mount Alto Veterans Hospital is
glad to receive them. I took some
there myself this week. Probably
Walter Reed Hospital and the
Naval Hospital do also, although
1t might be well to check by phone
before making the trip to either
of the two. Possibly you would
wish to pick the hospital nearest
your home.
An economy hint: Cook some
Of the cheaper parts of chicken
and remove all the meat from the
bones. Add a can of cream o.
chicken soup to the chicken meat
Don't dilute soup with any water
II too thick, dilute with liquic
from cooking chicken or a little
milk. Season and heat and serve
over toast, biscuits or such.
An S. o. S. now! What can
do about mole which is tunnel.
ing all around under our lawn
I never see him but see his tun.
nels as impressions in the lawn
Where can I get such advice?
X
MAGAZINES.
CREAM PIE?
(Fron, r. O. R., WASHINGTON.
For Mrs. K. D., Hyattsville. Tht
Gospel Mission in Washington i!
always appreciative of magazines
or any usable article given them
Now may I ask a bit of help:
My mother used to make luscious
cream pie. I remember only tina
she used -four, not cornStarch, fol
thickening, and that it was white
so it could not have contained egg
yolks. I have searched my recipe:
and they use either cornstarch OF
eggs Cor BOTH. Can any one helr
me with a recipe?
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