Mamma's Berry and Cream Pies
List of Ingredients
Mamma apparently took these recipes from a Betty Crocker cookbook. Her notes say that this is "rice, sweet cream over fresh, ripe berries, baked together."
Flakey Pie Crust:
Place in large bowl: 2 cups sifted flour, dash of salt. Cut in 1 scant cup shortening or lard. Add 1 egg, beaten lightly, with 1 tablespoon of water and 3 tablespoons of lemon juice. Mix well with knife.
This is enough for a double drust. You can keep dough in a covered dish in the refrigerator for at least 2 weeks. Just remove it from refrigerator an hour or so before you roll it. Use a sock on rolling pin and it rolls easier.
[This pastry recipe is for 2 crusts; the berry pie uses a single crust. AHK]
Place crust on pie plate. Add fruit (see below for quantities). Combine and sprinkle over fruit: 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Mix together and pour over fruit:
2/3 cup sugar
4 tablespoons plain flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup cream (30 percent)
Bake at 400 degrees for 35-45 minutes or until crust is nicely browned and filling is set.
Recipe
Quantities of fruit:
Blackberries - 4 cups
Blueberries - 4 cups
Raspberries - 4 cups
Ripe peaches - 7-8 halves placed round side up on pastry in pan. Pour cream mixture over peaches and bake.
Country Apple Pie - Line pan with 1 crust. Prepare thinly sliced apples (5 cups) and place over pastry.
My notes: I've not tried this recipe, but it looks good. Mamma seemed to like this crumb-crust pie.
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