INGREDIENTS:
1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon
DIRECTIONS:
In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.
INGREDIENTS:
Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped
DIRECTIONS:
Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.
MERINGUE CRUST:
Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.
Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.
Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.
Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.
INGREDIENTS AND DIRECTIONS:
1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water
2 CRUSTS:
2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water
Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.
Never fail recipe for people who cannot make pie crusts.
