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PIES AND PASTRIES “/)

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APPLE PIE

“First choice with all the family.”

5 cups thinly sliced
apples (about 5 to 7
apples)

¥% to 1 cup sugar
1 teaspoon cinnamon
1 tablespoon butter

4 cups fresh blueberries
2/4 cup sugar
V3 cup Robin Hood

“‘Pre-Sifted”’
All Purpose Flour

VY4 teaspoon salt

1 teaspoon grated
lemon rind

1 tablespoon butter

(For 9” pie)

COMBINE...sliced apples, sugar and cinnamon in bowl before
mixing pastry. (Amount of sugar depends on tartness

of apples).

PREPARE. . .pastry for double-crust pie.

Pees ds sak as unbaked pastry shell with apple mixture.

TPG Go ak co's with butter.

Wek access top pastry over apples; make slits for escape of steam;
seal edges and flute a high edge.

BAKE. ?.. 4.4% at 425°F. for 25 to 30 minutes or until apples are
tender.

FRESH BLUEBERRY PIE

“One of the biggest joys of midsummer.”
(For 9” pie)

Note: 2 15-o0z. packages frozen blueberries may be substituted.
PREPARE... .pastry for double-crust pie.
ROLL....... half the pastry and line a 9” pie plate.

COMBINE. . .sugar, flour and salt; add to blueberries. Add lemon |
rind. Let stand for 10 to 15 minutes. Mix well. Turn
into pastry-litied pie plate. Dot with small pieces of
butter. Cover with top crust which has slits for escape
of steam.

BAKE........ in oven preheated to 425°F. (hot) for 30 to 40 minutes
_ or until crust is brown and juice just begins to bubble
through slits.

SERVE...... warm or cold.

RHUBARB PIE

“An old-time favourite of spring and summer.”

4 cups cut rhubarb

V3 cup Robin Hood
“‘Pre-Sifted”’
All Purpose Flour

13 to 2 cups sugar
(depending on
tartness of rhubarb)

1 tablespoon butter

14

(For 9” pie)

Note: 1 lb. rhubarb, when cut, yields approximately 2 cups.
2 15-0z. packages of frozen rhubarb may be substituted and
the sugar cut to 1 cup.

PREPARE. . . pastry for double-crust pie.
} a? Pe half the pastry and line a 9” pie plate.

COMBINE. . .rhubarb, flour and sugar. Fill unbaked pie shell. Dot
with small pieces of butter. Cover with top crust which
has been slit for escape of steam.

+ ee on lowest rack in oven preheated to 425°F. (hot) for
30 to 40 minutes or until crust is brown and juice just
begins to bubble through slits.

SERVE..:... warm or cold.