INGREDIENTS

INSTRUCTIONS

Making decorative edges: Decorating the rim of pies is a snap. There are
many pretty variations. The easiest
is simply a pinched edge. To do this, make a 'V' with the thumb and
pointing finger
of one hand, placed next to the rim. Insert the pointing finger of the
other hand
and pinch in, move a 'V' length away on the rim and repeat until top rim of
the pie
is uniformly done. Another popular rim is made with a fork. Just press the
back of a fork around the
rim.
For a snappy design if you have extra dough, brush the rim with water or
egg, and
add your favorite cutouts the size of the rim-leaves, hearts, diamonds,
apples, etc. Chill well.
To make a lattice crust for a double-crust pie, use a knife or a pastry
wheel and
cut strips of equal width-anywhere from 1 to 3 inches wide-from the portion
of the
dough you have reserved for the top crust (the strips should be longer than
the diameter of the pie pan). Chill about 1/2 hour. After you have filled
the bottom
crust, weave the strips over the filling, pressing firmly at the rim before
decorating the edges. Chill again.
Jam glazes for fruit tarts: The simplest way to dress up a fruit tart is to
use a jam glaze. The traditional
ones are red currant for red fruits and apricot for green or yellow fruits,
but any
jam or jelly can be used-raspberry, strawberry, wine jellies, etc. Melt the
jam or
jelly over low heat. If thick and full of fruit, add a little water. If
very sweet,
add lemon juice. Strain, reserving fruit for some other use. Place strained
mixture
back in a saucepan and melt. Add water or lemon juice to get to the desired
consistency for brushing. Bring to the boil. Using a pastry brush, brush
the fruit
once it has been arranged decoratively in the precooked pie shell. Such
glazes are
used for an apple tart when the apples have been cooked in a bottom round
or a freeform crust, as well as for raw fruits, such as berries or kiwi in
a prebaked
crust.
Dough slipping or shrinking: If you have trouble with your double crusts
slipping, you may be stretching your
top crust, or it may not be adhering properly. To correct, before putting
on the
top crust, cut out a strip of dough slightly wider than the rim of the pie
pan, brush the edge of the pie crust with water, affix the strip of dough,
brush with
water to adhere again, then cover with the top crust, press all together,
flute,
and decorate the pie.
Scanned and messed with my Brenda Adams <adamsfmle@sprintmail.com>.
Recipe By     : N. Dupree, Matters of Tastes
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 14:22:33 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>

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