GOLDEN BOY PIES, INC. How Do I Tell Which Pie Is Which?

Total Page:16

File Type:pdf, Size:1020Kb

GOLDEN BOY PIES, INC. How Do I Tell Which Pie Is Which? GOLDEN BOY PIES, INC. How Do I Tell Which Pie Is Which? Because our pies are not boxed, each pie is marked to indicate what kind it is. Ones with a top crust have a letter cut into them before baking. Others have a food item sprinkled on the topping – usually something found in, or at least related in some way to, the ingredients in that pie. The list below provides guidelines for our regular pies. Ask our driver, or call our office, if you have questions about identifying a particular pie. TRADITIONAL FRUIT PIES (A letter is cut into the top crust, indicating the kind of pie.) Apple – No Marking Blueberry – Bb Peach – P Raz-l-berry –R and B Cherry – C Pineapple – PA Strawberry-Rhubarb – S and Rh Blackberry – B Raisin – R Rhubarb – Rh STREUSEL-TOPPED PIES French Apple – No Marking French Blackberry – Blackberry Filling in Center French Cherry – Cherry Filling in Center French Peach – Peach Filling in Center NO-SUGAR-ADDED FRUIT PIES Each pie has a "Sweetened with EQUAL®" plastic pic in the center And a mark to designate the variety, is cut into the top crust. Apple – S Blackberry - SB Cherry – 3 Small Squares Peach – 3 sets Chevrons: >> CREAM PIES Lemon – No Marking Banana – Sliced Almonds Banana Flavored - Graham Cracker Crumbs & Almonds Blueberry Cream – Blueberry Filling Strawberry Banana - Strawberry Glaze & Almonds Butterscotch – Butterscotch Drops Chocolate Peanut Butter – Chocolate Drops & Nuts Coconut – Toasted Coconut Chocolate – Chocolate Cookie Crumbs Peanut Butter – Nuts German Chocolate – Chocolate Drops Sour Cream Raisin — Raisin Filling Cherry Cream & Strawberry Cream Fruit Visible Vanilla — Graham Cracker Crumbs Maple Pecan Cream – Pecan Pieces & Graham Cracker Crumbs NO-SUGAR-ADDED CREAM PIES Each pie has a "Sweetened with EQUAL®" plastic pic in the center. The variety is marked the same as other cream pies, except: Chocolate – Sprinkled with Cocoa Chocolate Peanut Butter – Cocoa & Nuts Banana Flavored — Almonds & Nuts Black Forest — Whip Top Ring & Cocoa German Chocolate — Coconut & Pecan Pieces SPECIALTY PIES (Variety is apparent from appearance) Cheesecake Pie has a Graham Cracker Crust Key Lime Pie has a Graham Cracker Crust and is covered with Whipped Topping Pumpkin Pie has a Smooth, Shiny top Sweet Potato Pie has a Bumpy, Rough top Page 10 www.goldenboypies.com.
Recommended publications
  • Rebecca Rather Key Lime Pie
    Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • The Sweet Smell of Success Lingers Over Orlando at the 2008 Great American Pie Festival Sponsored by Crisco®
    American Pie Council Newsletter www.piecouncil.org Spring 2008 THE SWEET SMELL OF SUCCESS LINGERS OVER ORLANDO AT THE 2008 GREAT AMERICAN PIE FESTIVAL SPONSORED BY CRISCO® More than 25,000 Pie Lovers and Pie Bakers United in Weekend of Competition, Family Fun and Of Course, Pie Eating It was a pie-lovers dream come true. For one weekend, April 19-20, thousands of pie lovers, pie bakers, celebrity chefs and vendors of all things pie-related converged in the idyllic town of Celebration, Fla., just outside Orlando, to celebrate a love affair with what is arguably America’s most beloved dessert, pie. The 2008 Great American Pie Festival sponsored by Crisco® was the most successful in the event’s 14-year-history, with more than 25,000 pie lovers in attendance and a record- setting 50,000 slices in the Never-Ending Pie Buffet, which was sponsored by a smorgasbord of local, regional and national commercial bakeries, restaurants and markets. The Food Network added an exciting presence at the pie baking championship and throughout the weekend festival, as film crews captured the thrills, spills and chills of every competition and event to compile into a special program which will air at a later date. Danielle Nettuno, 2008 Junior Chef Division Winner, with Celebrity Chef Jon Ashton Among pie-eating contests, baking demonstrations, vendor exhibits, games and live entertainment, the highlight of the festival was the announcement of the winners of the APC Crisco® National Pie Championships. Held annually since 1995, the National Pie Championships offer participants the opportunity to test their pies against other top bakers nationwide.
    [Show full text]
  • Fried Ice Cream Chocolate Fudge Cake with Chocolate Ganache Mudslide
    FRIED ICE CREAM FRIED ICE CREAM Vanilla ice cream inside a crunchy coating, covered in Vanilla ice cream inside a crunchy coating, covered in your choice of chocolate sauce or honey and topped your choice of chocolate sauce or honey and topped with whipped cream with whipped cream CHOCOLATE FUDGE CAKE CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE WITH CHOCOLATE GANACHE A flourless chocolate fudge cake with a chocolate A flourless chocolate fudge cake with a chocolate ganache topping, over a strawberry sauce ganache topping, over a strawberry sauce with whipped cream with whipped cream MUDSLIDE PIE MUDSLIDE PIE Creamy, frozen Baileys and cream pie drizzled Creamy, frozen Baileys and cream pie drizzled with chocolate sauce and whipped cream. with chocolate sauce and whipped cream. NEW YORK STYLE CHEESECAKE NEW YORK STYLE CHEESECAKE with Strawberries with Strawberries KEY LIME PIE KEY LIME PIE We make it here with fresh lime juice poured into a We make it here with fresh lime juice poured into a graham cracker crust and topped with whipped cream. graham cracker crust and topped with whipped cream. KENTUCKY DERBY PIE KENTUCKY DERBY PIE Chocolate chip cookie pie with pecans and Chocolate chip cookie pie with pecans and topped with whipped cream and chocolate syrup. topped with whipped cream and chocolate syrup. TRADITIONAL MEXICAN COFFEE TRADITIONAL MEXICAN COFFEE The aromatic flavor of Kahlua makes this one “especial”. The aromatic flavor of Kahlua makes this one “especial”. SUITE DREAMS SUITE DREAMS An artistic blend of fresh blackberries with a hint of An artistic blend of fresh blackberries with a hint of chocolate and almond.
    [Show full text]
  • Eden Roc Miami Beach & Nobu Hotel Miami Beach
    SPECIAL EVENT DINING - 1 - JOIN US FOR A GATHERING OF IMAGINATION. At Eden Roc, we pair delicious with daringly unexpected. Our two acclaimed restaurants — Japanese-fusion Nobu and field-to-fork Malibu Farm — are themselves a bold pairing of inspired cuisines. Now, this imaginative gathering of taste and talent is available for your special event. Take your guests on an exhilarating culinary journey. Begin by exploring our menus, grounded in the timeless sophistication of Eden Roc, but spiced with exciting forays led by the creative minds behind Nobu Miami and Malibu Farm. - 2 - Perhaps your group will fall under the spell of Nobu Matsuhisa’s signature black cod saikyo miso or his unparalleled Zensai hors d’oeuvres. A global superstar and culinary trailblazer, Nobu injects a dash of razor-sharp modernity into any culinary event. - 3 - Your event may call for dishes from the thoughtful, delicious simplicity of Helene Henderson’s Malibu Farm. As it did on the Malibu pier where it first gained fame, Malibu Farm will treat your guests to whole-ingredient locally sourced adventures, such as pea and pesto couscous or grass-fed beef sirloin with chili cherry tomatoes. - 4 - Chef Thomas joined Nobu in 1998 and has since come a long way, moving through the ranks to become Executive Sous Chef for their London location, and ultimately Corporate Executive Chef at the national level. Today he is presently settled at Eden Roc Miami Beach, where guests can experience his award-winning cuisine as they please, from the comforts of their oceanfront guest room or at the acclaimed Nobu Miami restaurant.
    [Show full text]
  • PASTRY 101 B&G APPLE FRIED PIE 50-200 48 102 B&G PEACH FRIED PIE 50-201 48 104 B&G LEMON FRIED PIE 50-202 48 103 B&A
    PASTRY Products Manufactured By B&G 0.00 50-200 B&G APPLE FRIED PIE 48 101 50-201 B&G PEACH FRIED PIE 48 102 50-202 B&G LEMON FRIED PIE 48 104 50-203 B&G CHERRY FRIED PIE 48 103 50-204 B&G CHOCOLATE FRIED PIE 48 105 50-205 B&G MULTI PAK 48 106 50-221 B&G CHOC/OATMEAL D-LISH TREAT 24 221 Products Manufactured By BROAD STREET BAKERY 0.00 6-100 BSB JUMBO HONEY BUN 5 OZ 36 13348150 6-201 BSB 6-PK SUGAR MINI DONUTS 72 13371452 6-202 BSB RICH FRSTED MINI DONUTS 72 13348360 6-203 BSB C-NUT CRUNCH MINI DONUTS 72 13348310 6-302 BSB 2 PK LEMON CREME CUPS 36 13323910 6-304 BSB APPLE TURNOVER 4.5 OZ 48 13373920 6-350 BSB DBLE CHOC CUPCAKES 4 OZ 36 13355012 6-351 BSB 2PK BANANA PUDDING CUPCAKE 36 13350920 6-352 BSB 2PK STRAWBERRY SHORTCAKE 36 13323930 6-400 BSB CINN ROUND DANISH- 5 OZ 32 13336900 6-470 BSB CINNAMON COFFEE CAKE 3.4OZ 36 13378800 6-500 BSB FOA JUMBO H-BUN 5 OZ 36 13348152 6-601 BSB FOA 6-PK SUGAR DONUTS 72 13370840 6-602 BSB FOA 6-PK FRSTED DONUTS 72 13348362 6-603 BSB FOA C-NUT CRNCH DONUTS 72 13348312 6-702 BSB FOA 2PK LEMON CRM CUPS 36 13323912 6-704 BSB FOA APPLE TURNOVER 4.5 OZ 48 13373922 6-750 BSB FOA DBLE CHOC C-CAKES 36 13355160 6-751 BSB FOA BAN PUDDING CUPCAKES 36 13350922 6-752 BSB FOA S'BERRY SHORTCAKE CUPC 36 13323932 6-800 BSB FOA CINN ROUND DANISH 32 13336902 6-805 BSB FOA CINN COFFEE CAKE 3.4OZ 36 13378802 PASTRY Products Manufactured By BROAD STREET BAKERY 0.00 Products Manufactured By CAROLINA FOODS 1.00 10-010 DUCH 5OZ WHITE HONEY BUN 54 717 10-011 DUCH 5OZ CLEAR HONEY BUN 54 712 10-020 OH-BOY 3OZ GLAZED H-BUN *
    [Show full text]
  • (Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
    Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal.
    [Show full text]
  • Whole 10 Cheesecake Holiday Pies
    WHOLE 10� CHEESECAKE Feeds 12 - $48 Key Lime Banana Pudding graham cracker crust, whipped cream nilla wafer crust, fresh bananas, pudding topping Red Velvet oreo crust, whipped cream Strawberry graham cracker crust, strawberry Sweet Potato sauce, whipped cream gingersnap crust, spiced whipped cream Chocolate New York oreo crust, chocolate whipped cream graham cracker crust, whipped cream Raspberry Rosewater Berry Swirl graham cracker crust, raspberry & graham cracker crust, blueberry & rosewater swirl, whipped cream raspberry swirl, whipped cream Peppermint Bark Mocha oreo crust, candy cane, whipped cream oreo crust, coffee whipped cream Cinnamon Roll Cookies and Cream cinnamon graham crust, cinnamon oreo crust, whipped cream swirl, whipped cream Apple Crisp Pecan Caramel graham cracker, caramel & cinnamon, pecan graham crust, caramel, toasted apple topping, streusel pecans, caramel sauce Pineapple Upside Down Amaretto graham cracker crust, pineapple & graham cracker crust, amaretto, cherry topping toasted almonds HOLIDAY PIES Pumpkin Pie Chocolate Cream Pie spiced pumpkin custard, flakey crust, flakey crust, chocolate custard filling, whipped cream 25 whipped cream 25 Dutch Apple Pie Key Lime Pie flakey pie crust, vanilla cinnamon graham cracker crust, key lime filling, apple filling, streusel topping 25 whipped cream 25 Pecan Pie traditional pecan filling, flakey crust30 Please contact [email protected] to place an order. Most orders will be ready after 48 hours. .
    [Show full text]
  • Bakery Nutrition Facts
    Bakery Nutrition Facts Serving Calories Saturated Trans Total Dietary Vitamin Vitamin UPC Calories Total Fat Cholesterol Sodium Sugar Protein Calcium Iron 9" Scratch Pies Size from fat Fat Fat Carbohydrate Fiber A C Serving size - 1 slice g g %DV g %DV g mg %DV mg %DV g %DV g %DV g g %DV %DV %DV %DV 40183 Apple Pie, 1/10 Pie 136 300 130 14 22 6.0 32 0 0 0 180 8 43 14 2 6 23 2 0 2 0 4 40185 Apple Crumb Pie, 1/10 Pie 131 300 110 12 18 6.0 30 0 10 4 125 5 47 16 2 9 29 2 4 6 2 8 44414 Pumpkin Pie, 1/8 Pie 111 280 120 14 22 6 30 0 70 23 180 8 37 12 2 8 15 2 8 2 4 6 41143 Sweet Potato Pie, 1/8 Pie 113 290 110 12 18 5 25 0 40 13 180 8 42 14 1 4 21 3 70 15 6 4 39365 Pecan Pie, 1/8 pie 124 490 230 25 38 7 35 0 90 30 290 12 62 21 2 8 29 4 4 0 2 4 18412 Blueberry Pie (BS), 1/10 Pie 125 290 110 12 19 6.0 28 0 0 0 310 13 46 15 3 13 24 2 0 2 2 6 44770 Blueberry Pie (V), 1/10 Pie 125 310 130 14 22 6.0 30 0 0 0 170 7 46 15 4 16 23 0 0 0 2 4 17421 Cherry Pie, 1/10 Pie 122 270 12 19 5 27 0 0 0 170 7 7 38 13 1 3 19 2 6 2 0 6 33064 Peach Pie, 1/10 Pie 130 290 130 15 23 7 35 0 0 0 180 8 37 12 2 8 18 3 4 4 0 6 33947 Tripleberry Pie (BS), 1/10 Pie 125 310 120 14 22 6 30 0 0 0 150 6 47 16 2 8 25 2 0 10 2 6 44769 Tripleberry Pie (V), 1/9 Pie 126 310 150 16 25 6 30 0 0 0 140 6 44 15 3 12 22 0 0 10 2 4 Rhubarb-Raspberry Pie, 1/10 41120 119 290 130 15 23 6 30 0 0 0 120 5 37 12 2 8 17 1 2 4 4 4 Pie 44000 Mincemeat Pie, 1/9 Pie 129 430 170 19 29 7 35 0 0 0 210 9 67 22 3 12 33 1 0 10 2 6 Fruit Topped Cream Cheese 18953 134 390 260 29 45 18 90 1 90 31 160 7 29 10 1
    [Show full text]
  • On Baking a Textbook of Baking and Pastry Fundamentals
    THIRD EDITION UPDATE ON BAKING A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS A01_LABE4569_03_SE_FM.indd 1 21-11-2014 23:53:27 Approach and Philosophy of ON BAKING On Baking, Third Edition Update, follows the model established in our previous editions, which has prepared thousands of students for successful careers in the baking and pastry arts by building a strong foundation based upon sound fundamental techniques. On Baking focuses on teaching the hows and whys of baking. On Baking starts with general procedures, highlighting funda- mental principles and skills, and then presents specific applications and sample recipes. Core baking and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used in the preparation of a wide array of baked goods, pastries and confections. The baking and pastry arts are shown in a cultural and historical con- text as well so that students understand how different techniques and flavor profiles developed. Chapters focus on four areas essential to a well-rounded baking and pastry professional: ➊ Professionalism Background chapters introduce students to the field with material on culinary and baking history, food safety, tools and ingredients. ➋ Breads Four chapters focus on breadmaking, from basic quickbreads to yeast breads and advanced artisan specialties such as sourdough breads and laminated doughs. ➌ Desserts and Pastries Fundamental baking techniques used in the preparation of VISUAL GUIDE cookies, pies, cakes, custards and frozen desserts are explained and then demonstrated with a wide range of recipes. Healthy baking concludes this section. ➍ Advanced Pastry Work Chapters on tortes and modern entremets, petits fours, plated desserts, chocolate and sugar work demonstrate advanced concepts and techniques.
    [Show full text]
  • Pick up and Drop Off Order Form
    P I C K U P A N D D R O P O F F O R D E R F O R M Please indicate quantity A P P E T I Z E R S S I D E S Small (serves 4-6) /Large (serves 12-15) NATCHITOCHES MEAT PIE 6 OR 12 $12/$23 PORK & BEEF FILLING WITH TRINITY IN HOUSE PIE CRUST GARDEN SALAD $18/$40 SERVED WITH HOT SAUCE MOLASSES & GREEN ONION CARROT, TOMATO, RED ONION, CUCUMBERS, BABY GREENS, DELTA TAMALES 6 OR 12 $10/$19 WITH CITRUS VINAIGRETTE SPICY PORK FILLED TAMALES STEAMED IN SMOKED HAM BROTH CAESAR SALAD $18/$40 DUCK CONFIT SPRING ROLLS 6 OR 12 $14/$27 ROMAINE, PARMESAN, CROUTONS, OLIVES, ANCHOVIES, CAESAR DRESSING CONFIT DUCK WITH CARROT, GINGER, CABBAGE, CILANTRO & ITALIAN CHOPPED SALAD $18/$40 SCALLION FILLING WITH SWEET CHILI DIPPING SAUCE ROMAINE, TOMATOES, PEPPERS, CARROTS, PEPPERONCINI, RED ONION, CUCUMBER, WITH ITALIAN DRESSING SPICY BOILED GULF SHRIMP 2LBS $55 ROASTED GARLIC MASHED POTATOES $15/$35 CREOLE SPICED GULF SHRIMP WITH REMOULADE OR COCKTAIL SAUTÉED ASPARAGUS $15/$35 CHICKEN SALAD $35 (QRT) SHALLOT & WINE WITH CRACKERS ROASTED BRUSSELS SPROUTS $15/$35 PIMETO CHEESE $28 (QRT) BACON & LEMON WITH CRACKERS SMASHED CRISY FRIED NEW POTATOES $15/$35 OLD BAY & GARLIC SAUTÉED SUMMER SQUASH & SWEET ONIONS $15/$35 E N T R É E S SOURDOUGH ROLLS $10 (DZ) Small (serves 4-6) /Large (serves 12-15) H O T B R E A K F A S T SMOKED BEEF TENDERLOIN $150 Small (serves 4) /Large (serves 12) 4 LB AVG, SLICED & COOKED MEDIUM RARE WITH HORSERADISH CREAM SAUCE SAUSAGES & CHEESE STRATTA $20/$45 GRILLED PORK TENDERLOIN $85 ROASTED VEGETABLE STRATTA $18/$40 3 LB AVG, APPLE CIDER & ROSEMARY
    [Show full text]
  • Classic Dessert Collection "Brown Bag" French Apple Pie
    Classic Dessert Collection "Brown Bag" French Apple Pie ----------------------------FOR THE PIE-------------------- 1 1/2 c All-Purpose Flour 1/2 ts Salt 1/2 c Shortening 5 tb ICE Water 8 c Apples [peeled & sliced] 1/4 c Granulated Sugar 2 tb All-Purpose Flour 1/2 ts Nutmeg, Ground 2 tb Lemon Juice 1 ts Cinnamon, Ground ------------------------------FOR THE TOPPING------------------------------ 1/2 c Granulated Sugar 1/2 c All-Purpose Flour 1/3 c Butter 1 lg Paper Bag Vanilla Ice Cream Preheat the oven to 400 degrees. To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. 2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. 3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust. To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. 5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).
    [Show full text]