MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.

Make the pastry.

PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.

Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.

Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.

FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.

Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.

MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.

Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.

Cool 10 minutes on wire rack before cutting.

VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.

Serve with a slice of sharp cheddar cheese between the
top crust and the filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1955, Springfield, IL

From: Dave Drum | Date: December 21, 2002

Uncle Dirty Dave's Kitchen

MMMMM

... Forget smoothies. What does Betty White drink?
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

MMMMM

... Movies didn't prepare us for the Apocalypse to be this stupid.
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