INGREDIENTS

INSTRUCTIONS

Heat oven to 400.  For crust, combine flour and salt in med bowl.  Cut
in shortening with  pastry blender or two knifes until flour forms
pea-sized chunks.  Sprinkle one tablespoon of the ice water over one
small section of  flour mixture and mix lightly with a fork.  Repeat,
rotating bowl,  one section at a time.  Form two-thirds of dough into
lg ball, then press down to form a 5-6"  diameter "pancake" (remainder
of dough can be rolled out into a  rectangle, sprinkled with cinnamon
and sugar, rolled and cut into  little pinwheels, brushed with butter
and a sugar-water glaze and  baked separately). Sprinkle flour on
rolling (preferably taped-down  pastry cloth) and, with flour-dusted
rolling pin, roll dough into  circle until dough is about 1/4" thick.
Trim one inch larger than  inverted 10" Pyrex pie plate. Carefully roll
pastry onto rolling pin,  then unroll it onto right-side-up pie plate.
Press into pie plate.  Fold edge under. Flute 1/2" high edge. Cover
with plastic wrap.  Refrigerate.  Combine all ingredients in mixing
bowl and mix at med speed for 5  min. Pour into chilled pastry shell.
Cover edge of pie with long  strip of aluminum foil to prevent
ovebrowning. Bake 10 min at 400F.  Reduce heat to 375 F and bake for 25
min.  Remove foil.  Bake 10-15  min more, or until knife inserted in
center comes out clean and crust  is golden brown.  From "The
Washington Post Magazine" 11/10/91 Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105641 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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