2 cups granulated sugar 5 cups boiling water
Melt sugar in saucepan and heat slowly, stirring constantly until golden brown; add boiling water. Cook three minutes.
1 cup water 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons lemon or orange juice
Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
A small amount of Dr. Price’s Baking Powder will make pastry lighter, more tender and more digestible.
Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. All materials should be cold and pastry is improved if put into the icebox as soon as made and allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.
This recipe is for one large pie with top and bottom crust.
2 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1/2 cup shortening Cold water
Sift together flour, baking powder and salt; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough). Divide in halves; roll out one part very thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Place loosely over pie, bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.
2 cups pastry flour 1/2 teaspoon Dr. Price’s Baking Powder 1/2 teaspoon salt 2/3 cup shortening Cold water
Sift flour, baking powder and salt; add half the shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half very thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.
1-1/2 cups flour 1-1/2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1/3 cup shortening Cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.