Fool Proof Pie Crust
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
Cut in with pastry blender
1 3/4 cup shortening
Mix together and add to first 4 ingredients
1/2 cup water
1 tablespoon vinegar
Mix with fork and shape into a ball with hands. It handles better when allowed to chill before rolling out. It can be kept in a plastic bag in the refrigerator for at least a week. Use as needed or it can be frozen.
Makes at least 3 double crust pies or 6 single crust.
Apple Crumb Pie
1/2 cup soft butter
1/2 cup sugar
1 1/2 cups sifted flour
With pastry blender, crumb together above ingredients. Makes enough for 2 pies.
6 or 7 cups of sliced apples (enough to fill pie pan)
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon or apple pie spice
Mix together and pour over sliced apples. Cook in pan a few minutes to get apples slightly cooked. Pour into pie crust shell. Top with crumb mixture. Bake at 425 degrees for 15 minutes, then at 375 degrees for 15 minutes.
Simple Peach Dessert
Put peeled peach halves, cut side up into shallow baking dish. Sprinkle with brown sugar. Dust with nutmeg. Dot with butter. Bake at 350 degrees for 15 minutes. Put halves into dessert dishes while warm. Add a scoop of butter pecan ice cream. Top with sprinkling of nuts.