AMERICAN PIE RECIPES
Gradually beat in milk until combined.
Beat in flour. Spread evenly in crust-lined
Slowly pour syrup over filling in pie
plate. Sprinkle with remaining cinnamon-
sugar mixture. Cover edges of pie with foil.
Bake pie 25 minutes; carefully remove
foil. Bake 20 minutes more or until top is
puffed and golden brown, and a toothpick
inserted near center comes out clean. Cool
30 minutes on wire rack. Serve warm.
MAKES 10 SERVINGS.
385 cal, 17 gfat
g sat. fat),
mg c hoi, 289 mg sodium, 53gcarbo, 1 gfiber,
gpro. Daily Values: 7% vit. A, 0% vit. C,
4% calcium, 9% iron.
People who have tasted this say it reminds
them o f when they were kids, o f something
their grandmothers made
H illa ry Barzilla
PREP: 25 MIN. BAKE: 12 MIN/45 MIN.
CHILL: 4 HR. OVEN: 450°F/350°F
Recipe Single-Crust Pie Pastry,
rolled refrigerated unbaked
( '/ 2
2 1 0
BETTER HOMES AND GARDENS
Tbsp. all-purpose flour
Preheat oven to 450°F. Prepare pastry and
line 9-inch pie plate. Line pastry with
double thickness of foil. Bake
Remove foil. Bake 4 to
minutes more or
until crust is lightly browned; cool. Reduce
oven temperature to 350°F.
In saucepan, melt butter over medium-
low heat. Stir in sugar and flour. Remove
from heat; set aside. In mixing bowl beat
eggs with electric mixer on medium speed
just until fluffy (about 1 minute). Stir in
buttermilk and vanilla. Gradually whisk
buttermilk mixture into butter mixture
until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent
whole pie with foil. Bake 50 to 55 minutes
or until center is set when gently shaken.
Cool on wire rack for 1
refrigerate at least 4 hours before serving.
MAKES 8 SERVINGS.
394 cal, 22gfat (10gsat. fat),
111 mgcho1,214 mg sodium, 44gcarho, 1 gfiber,
gpro. Daily Values: 9% vit. A, 1% vit. C,
M a k e i t a D ix ie D a y