Perfect for taking along as an after playing at the park treat. It also spares us trying to finish a pie. The crust recipe will make enough for a 2 crust pie-but you'll only need one. Roll the other out, place it on waxed paper and fold it neatly. It will keep a couple months (at least) in the freezer. I used my crust recipe that is all Crisco because it does not need to be chilled before rolling, and it is sturdier. I didn't have any break when removing them from the tin.
I only have 4 tart tins, so I made "one-bite" pies in my mini-muffin tin. It worked great. If you don't have one of those pans, they are worth investing in. I use mine for everything from moulding hard candies to making pastry. Besides, children like miniatures (except when it comes to ice cream because well, you know).
The filling can be made a day ahead.
Zippy! What are you doing? Bad monkey!
(Actually, Zippy is my oldest friend, and if he wants pie by golly, he can have it. The poor old fella had a bath recently so he could be Danny's best friend, but the kiddo has yet to warm to him. He's coping with the rejection by eating pie, I guess).
You Will Need:
For The Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups solid vegetable shortening
1/3 cup ice water (stick the whole measuring cup in the freezer when you start and by the time you need it , the water will be chilled)
1 egg
1 tablespoon white vinegar
Mix the salt into the flour in a large bowl. Cut in the shortening. Mix the vinegar and egg into the water and slowly mix into the flour/shortening mixture. Don't over-knead. Let rest a few minutes before rolling out.
For The Filling:
1/2 cup raisins
1/2 cup sultanas
1/2 cup chopped dates
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
Over medium heat, stir constantly until thickened. About ten minutes start to finish. Remove from heat, let cool before using.
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