| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Apples, Pies, Rhubarb | 6 | Servings | |
INGREDIENTS
| 2 1/3 | c | Sifted all-purpose flour |
| divided | ||
| 3 | T | Baking powder |
| 1 1/4 | t | salt divided |
| 1/3 | c | Vegetable shortening |
| 1 | c | Whole milk |
| 4 | c | Rhubarb, finely chopped |
| 2 | c | Apples, peeled cored and |
| chopped | ||
| 2 | c | Granulated sugar |
| 1 | t | Mace |
| 3 | T | Butter |
INSTRUCTIONS
(serves 6 to 8) Pre-heat the oven to 400-F degrees. Lightly grease an oven-proof 10-inch heavy skillet, and set aside. Sift together two cups of the flour, the baking powder, and one teaspoon of the salt in a large mixing bowl. Add the shortening and use two knives or a pastry blender to cut the shortening into the dry ingredients. Add the milk and blend again to form a soft dough. Turn the dough out onto a lightly floured surface and knead gently to finish blending. Roll out the dough into a 14-inch wide circle. Lift the dough and place it in the prepared skillet, letting the excess extend well over the sides. Blend together the rhubarb, apples, sugar, remaining 1/3 cup of flour, mace, and remaining one-quarter teaspoon of salt in a mixing bowl. Pile the fruit mixture into the dough-lined skillet and dot with the butter. Fold the excess dough toward the center of the pie, leaving the middle open and uncovered with dough. Brush the top of the pie lightly with milk and sprinkle with sugar. Bake for 50 minutes, or until the fruit is tender. About 40 minutes into baking, cover the top of the pie loosely with aluminum foil so as to keep the top of the pie from becoming too dark. Serve warm, topped with freshly whipped cream of vanilla ice cream, if desired. Happy Baking from The Cook & Kitchen Staff at Recipe-a-Day! http://www.recipe-a-day.com You know someone who would love this recipe, right? Go ahead! Forward it to them. Just be sure to forward the entire message, including the copyright notice and subscription information below. Check out all the Big Network Newsletters at the Daily Post: http://www.bignetwork.com/dp/ Copyright 1998 by The Big Network. All rights reserved. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Need a recipe? Check out the Recipe-a-Day archives! Want a fresh recipe delivered to your mailbox every day? Visit the Recipe-a-Day website: http://www.bignetwork.com/dp/rd ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ To subscribe, visit: http://www.bignetwork.com/dp/rd Or send an email to: recipe-a-day@bignetwork.com and put the word SUBSCRIBE in the subject line. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ To unsubscribe, visit: http://www.bignetwork.com/dp/rd Or send an e-mail to: recipe-a-day@bignetwork.com with the words UNSUBSCRIBE RECIPES in the subject line. Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Nov 21, 1999
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 665
Calories From Fat: 170
Total Fat: 19.1g
Cholesterol: 24.9mg
Sodium: 1359.4mg
Potassium: 504.3mg
Carbohydrates: 119g
Fiber: 5.2g
Sugar: 74.1g
Protein: 8.8g