INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
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 rect-
angle, sprinkled with cinnamon and sugar, rolled and cut into little
pinwheels, brushed with butter and a sugar-water glaze and baked sepa-
rately). 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.
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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