Subject: Plum Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 29 2001 - 03:11:40 EDT
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F O O D F U N N Y
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Thanks to reader Kathy Mooney for today's true food funny:
One afternoon I was making grilled cheese sandwiches for lunch when my
oldest son, then 3 or 4 years old, looked up at me and very seriously
asked me, "Mom, why don't we ever have boy cheese sandwiches."
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T O D A Y ' S R E C I P E
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This is the final recipe for this week's theme, but it might be the
best in terms of representing the main virtue of "The Good
Housekeeping Illustrated Cookbook." While the entire book is filled
with illustrations, I don't believe any of them are more valuable than
those found in the chapters on pies and cakes. After all, we really
don't need an illustration for browning chicken, but drawings
depicting the proper way to do such things as make a lattice pie
crust, slice a cake into rounds, and roll a strudel are priceless.
And let's not forget that in addition to the many illustrations, the
recipes are great too.
All recipes this week are adapted from "The Good Housekeeping
Illustrated Cookbook" by Good Housekeeping (Editor), Hearst Books,
1999, available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/068808074X/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0688170218/worldwiderecipes
Plum Pie
Pastry dough for a 2-crust pie (frozen or your favorite
recipe)
5 cups (1.25 L) pitted and halved ripe fresh plums
4 Tbs (60 ml) all-purpose flour
3 Tbs (45 ml) sugar
1/4 tsp (1 ml) almond extract
2 Tbs (30 ml) butter, cut into small pieces
Line a 9-inch (22 cm) pie crust with pastry. Combine the plums,
flour, sugar, and almond extract in a large bowl and gently toss to
combine. Arrange the plums in the pie crust and dot with butter. Cut
the second piece of pastry into 1/2-inch (1 cm) strips and form a
lattice over the top of the pie, trimming the edges of excess dough
and crimping the edge. Bake in a preheated 425F (220C) oven 30 to 40
minutes, until the filling is bubbly and the crust is golden brown.
Serves 6 to 8.
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