The Little Book of Country Baking by Abigail R. Gehring

Author:Abigail R. Gehring
Language: eng
Format: epub
Publisher: Skyhorse Publishing

APPLE PIE WITH PORT AND CHEDDAR CHEESE CRUST

FILLING

1 ½ cup sugar

¼ cup cornstarch

2⁄3 cup apple juice

2⁄3 cup port

2 tbs butter

1 lemon peel, grated

8 medium apples, cored, peeled, and sliced

CHEDDAR CHEESE CRUST

2 cups flour

1 tsp salt

1⁄3 cup butter

¾ cup sharp cheddar, shredded

5 tbs cold water (or more)

Preheat oven to 375°F.

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter, and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make cheddar cheese crust, mix flour, salt, and butter with pastry blender or in a food processor fitted with a blade until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 half-inch strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake for 30 to 45 minutes, or until done. Serve warm.

APRICOT LATTICE PIE

1 cup sugar

1⁄8 tsp salt

¼ tsp nutmeg

¼ tsp cinnamon

2 ½ tbs tapioca

Pastry for two-crust pie

3 cups fresh apricots, pitted

1 tbs butter

Extra sugar for dusting

Preheat oven to 400°F.

In a small bowl mix the sugar, salt, spices, and tapioca. Sprinkle 1 tablespoon of mixture in unbaked pie shell. Fill with apricots. Cover with remaining sugar mixture. Dot with butter. Roll out remaining piecrust. Cut in half-inch strips with pastry wheel; arrange over fruit in lattice pattern. Sprinkle with sugar.

Bake for 15 minutes; reduce heat to 375°F and bake additional 30 minutes.

APPLE BROWN BETTY

2 cups cubed bread (no crusts)

2 tbs butter, melted (for greasing)

4 large apples, cored, peeled, and thinly sliced apples

1 cup sugar

¼ tsp nutmeg

¼ tsp cinnamon

¼ tsp cloves

2 tbs butter, cut into small pieces

1 lemon; grated rind and juice

Preheat oven to 375°F.

Place a layer of cubed bread in buttered soufflé dish that will hold 1½ quarts. Mix apples, sugar, and spices. Cover bread with a layer of apples. Dot with butter; add a little lemon juice and rind. Repeat layers, ending in bread cubes, until dish is well-heaped. Cover and bake for 30 minutes. Uncover and bake until apples are tender and crust golden brown, about 30 more minutes. Serve at once with vanilla ice cream. Like a soufflé, it will collapse if allowed to stand.

BAKEWELL RASPBERRY TART

¼ lb butter

1 9-inch pastry shell, baked and cooled

¼ cup almonds, ground

¼ cup caster sugar

2 large eggs

1 ½ cup raspberries or loganberries

Preheat the oven to 400°F. Dice the butter and barely melt it in a small saucepan over low heat. Away from the heat, add the sugar and then stir in the ground almonds (you can grind them in a food processor) and the lightly beaten eggs. Pour the berries into the pie shell, spreading them evenly, and then pour the almond mixture over the fruit. Bake for 35 to 40 minutes until the topping is pale gold and puffed up.

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