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Archive for Wednesday, July 23, 2003

Jayni’s Kitchen’ to feature pies

July 23, 2003

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Join "Jayni's Kitchen" this week for "Prize Winning Pies."

Host Jayni Carey and bakers Zoey Fife, Melissa Colgan and Aliene Bieber will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Fresh Peach Pie

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Filling:

1 quart fresh peaches, peeled, pitted and sliced 1/2-inch thick

1 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

Pastry for 9-inch double-crust pie:

1 tablespoon butter, cut into small pieces

For filling: Prepare the peaches and place them in a large bowl. Cover the sliced peaches with the sugar and let them stand for about 30 minutes to develop juices. Add the flour and salt and mix well, making sure the peaches are well coated.

For crust (recipe follows): To make the pie shell, roll out half the dough on a lightly-floured surface to about 1/8-inch thickness. To pick the dough up, fold it loosely in half and place it in a 9-inch pie plate, unfold and press it gently into the plate. Pour the peach filling into the pie shell and dot with the butter.

For the top crust, roll out the remaining dough on a lightly-floured surface to 1/8-inch thickness. Dampen the edges of the bottom pie crust with a little cold water. Again, fold the dough in half and place over the filling. Unfold and trim off the excess dough. Crimp the edges of the two crusts together. Prick the top crust with a knife or fork to allow the steam to escape.

Bake the pie in a 400 degree oven for 10 minutes, reduce the heat to 375 degrees and continue baking for 30 to 35 minutes, or until the crust is golden brown. Serves 8.

Pie Crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

6 tablespoons vegetable shortening or butter-flavored shortening

2 tablespoons cold lard

1/4 cup ice water

Combine the flour and salt in a bowl. Using a pastry blender or a fork, cut in the shortening and lard until the mixture is crumbly. Stir in as much ice water as needed to form the mixture into a ball. The recipe makes one 9-inch double-crust.

Cherry Almond Pie

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Filling:

4 cups tart red cherries, pitted (fresh, canned or frozen)

1 cup sugar

1 tablespoon butter

pinch salt

1/4 cup cornstarch

1/3 cup cold water

1/4 teaspoon almond extract

1/4 teaspoon red food coloring (optional)

pastry for 9-inch double-crust pie (recipe follows)

For filling: Drain the cherries reserving 2/3 cup of juice. Place the juice in saucepan. (Discard remaining juice.) Add the cherries, sugar, butter, and salt. In a small bowl, dissolve the cornstarch in the cold water. Gently stir the cornstarch mixture into cherry mixture. Bring to a boil over medium heat, stirring until the mixture thickens and becomes bubbly. Cook for 1 minute more, stirring constantly. Remove the pan from the heat; stir in the almond extract and food coloring, if desired. Cool.

For crust (recipe follows): Roll out enough dough on a lightly-floured surface to fit a 9-inch pie plate. Pour the cherry filling into the pie crust. Top with a lattice crust.

Bake the pie in a 425 degree oven for 10 minutes, reduce the heat to 375 degrees and continue baking for 45 minutes, or until the filling is bubbly and the crust is golden. Serves 8.

Crust:

4 cups all-purpose flour

1 tablespoon sugar

2 teaspoons salt

1 3/4 cups vegetable shortening

1 egg

1 tablespoon vinegar

1/2 cup water

Combine the flour, sugar and salt in a large bowl. Using a pastry blender or fork, cut in the shortening until the mixture is crumbly. In a separate bowl, combine the egg, vinegar, and water. Pour the egg mixture into the flour mixture. Stir just until the mixture can be formed into a ball. Cover the dough ball and chill for at least 15 minutes. The recipe makes two 9-inch double crusts and one single crust. The extra dough can be refrigerated up to three days, or frozen until for later use.

Rhubarb Crunch Pie

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4 cups fresh rhubarb

Filling:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

Topping:

1 cup all-purpose flour

3/4 cup oats

1 cup brown sugar

1 teaspoon cinnamon

1/2 cup melted butter

pastry for 10-inch single-crust pie (recipe follows)

Rinse the rhubarb in cold water and drain well. Cut it into 1-inch pieces and set aside.

For filling: Combine the sugar and cornstarch in a saucepan. Stir in the water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Stir in the vanilla.

For crust (recipe follows): Roll out the dough on a lightly-floured surface to fit a 10-inch pie plate. Place the rhubarb in the pie crust. Pour the warm filling over the rhubarb.

For topping: In a medium bowl, combine the flour, oats, brown sugar and cinnamon. Stir in the melted butter. Sprinkle the topping mixture over the rhubarb filling, pressing gently to smooth the top.

Bake the pie in a 350 degree oven for 1 hour. Serves 8.

Pie Crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons sugar

2/3 cup butter-flavored shortening

1 tablespoon light corn syrup

cold milk

Combine the flour, salt and sugar in a large bowl. Using a pastry blender or fork, cut in the shortening until the mixture is crumbly. Stir in the corn syrup and enough cold milk to form the mixture into a ball. The recipe makes one 9-inch double-crust.

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