oS
>

PIES AND PASTRIES

CRISS-CROSS CHERRY PIE
_."A favourite pie—a festive crust treatment.”

(For 9” pie)
2 15-o0z. tins red, DRAIN...... syrup from cherries into saucepan.
pitted cherries packed = COMBINE... salt, cornstarch and sugar. Stir into cherry syrup
in syrup (4 cups) slowly.
1
7s teaspoon salt COOK: . 334.2 over direct heat, stirring constantly, until thick. Lower
4 teaspoons cornstarch heat as it thickens. Add butter. Stir in cherries. Cool.
: i ong PREHEAT... .oven to hot, 425°F.
t tt
a rr PREPARE. . . pastry for double-crust pie and use half to line 9” pie
plate.
| 8 8) ae cooled cherry filling into pastry-lined pie plate. Criss-

cross strips of pastry over top. Turn overhanging
pastry over ends. Press together and flute edge.

ee in hot oven 25 to 30 minutes.

Note: If cherries are water-packed, increase sugar to 34 cup and
cornstarch to 3 tablespoons.

For criss-cross top: Make bottom crust with 14” overhang on pastry. Cut pastry for top crust into
4" wide strips using pastry wheel or pinking shears. Lay across filling about 1” apart. Turn every
other strip back and place a strip diagonally across the centre, Return folded strips to first position.
Turn back alternate strips. Lay next diagonal strip down. Continue this process to edge. Then work
from the centre to the opposite edge in the same manner. Cut strips even with edge. Turn over-
hanging pastry over ends and make a high fluted edge.

APPLE DUMPLINGS

“Serve hot with cream or a favourite sauce.”

(6 dumplings)

1 recipe of pastry for PREPARE... . pastry; roll 14” thick and cut in 6” squares.
double-crust pie PER..ts and core apples, fill with mixture of brown sugar and
(see page 13) cinnamon.

a apples (small) hs apa an apple in centre of each square. Moisten edges and
Y2 cup brown sugar | pinch together. Place in greased baking dish.
1 |
f- at onacattin AN es cai in oven preheated to 425°F. (hot) for 40 to 45 minutes.
sp. butter
. SERVE...... with Lemon or Brown Sugar Sauce (page 21).

BS