AM ERICAN PIE RECIPES
Inside every
great potato.
..
IE M A K E R S
Out of hundreds of reader-submitted
pies, we found these bakers served up
the most delicious American slices.
Catherine Wilkinson
from Dewey, AZ, bakes a pie
every week. Her Rosemary
Apple Pie was a way to try
out a newflavor pairing.
Robin Haas
has
fun
making new recipes in her
Cranston, Rl, home. A love
of nut desserts led her to
create Maple-Nut Pie.
Suzanne Conrad,
from
Findlay, OH, came up with
Snickerdoodle Pie as a
way to enjoy her favorite
cinnamon-rich fall cookie.
Hillary Barzilla,
of
Houston, was hesitant to
try her grand mother's
m j*
Buttermilk Pie atfirst. She
K r «
now makes it year-round.
Krista Merriman,
from
Claremore, OK, had to
share her Blackberry Swirl
Pie—it's easy to make and
her favorite.
Each fall
Betsy Austin
gets
busy makingSweet Potato
Pie with potatoes grown in
her hometown of Mardela
Springs, MD.
Before making her Peach-
Blueberry Pie,
Diane
Disbrow
likes to pick her
own peaches at local
orchards in Collinsville, IL,
Rebecca Walch’s
jj\ *
Cranberry Chocolate Nut
L ?
Pie resulted from a craving
*
for a chewy pie on a chilly
dayinOrland,CA.
Victoria Malaney,of
Flintstone, MD, has been
making her Lemon Sponge
Pie for more than 6oyears.
SINGLE-CRUST PIE PASTRY
W ith this sure-fire recipe yo u can have a
hom em ade crust in ju s t 10 m inutes. Learn
how to p retty-u p yo u r pie edges on
page 214.
PREP: 10 MIN.
i
Va
cups all-purpose flour
34
teaspoon salt
34
cup shortening
Cold water
1. In medium bowl stir together all-
purpose flour and salt. Using pastry
blender, cut in shortening until pieces are
pea-size. Sprinkle 1
tablespoon cold water
over part of the Hour mixture; gently toss
with a fork to mix. Push moistened pastry
to side of bowl. Repeat moistening flour
mixture, using
1
tablespoon of water at a
time, until all of the flour mixture is
moistened. Form dough into a ball.
2.
On lightly floured surface, use your
hands to slightly flatten pastry. Roll pastry
from center to edges into a circle about
12
inches in diameter, lightly dusting
with flour as needed.
TO LINE PIE PLATE
wrap pastry around
rollingpin. Unroll intoa
9
-inch pie plate or
pan. Ease into pie plate without stretching
the dough. Trim edges of crust to
V i
inch
beyond pie plate. Flute edge as desired.
Food processor method
In food processor
combine flour, salt, and shortening. Pulse
until mixture resembles cornmeal hut a
few larger pieces remain. With processor
running, quickly add 3 tablespoons water
through feed tube. Stop processor as
soon as all water is added; scrape down
sides. Process with two pulses (mixture
may not look completely moistened).
Remove pastry and form into a ball.
Proceed as above.
206
SEPTEMBER 2008 BETTER HOMES AND GARDENS
