This non-stick 18" Rolling Pin is essential for serious bakers. For best results and thinner, flakier dough, chill the pin in the refrigerator first. Barrel size is 10".
$11.95
K13255 ~ Pastry / Pie Lattice Cutter
16 blades make a perfect lattice for the tops of your pies with one quick motion. Simply depress the cutter over rolled out dough to create a lattice design to be placed over pies or other pastries.
100 classic treats that taste as good now as they did then.
by Andrea Chesman, Fran Raboff
224 pages, 8 x 8 trim size, two-color.
Here are the recipes that everyone remembers from Mom's kitchen, presented in easy-to-follow recipes for today's bakers.
paperback
$10.95 each
67389 ~Apple Cookbook
by Olwen Woodier
192 pages, 8 x 8 trim size, two-color illustrations throughout.
Experience the delicious versatility of the apple at any meal. More than 140 recipes put everyone's favorite fruit into tasty new combinations.paperback
$10.95 each
K13262 ~ Porcelain Pie Bird
$3.95
K13258 ~ 10" Lattice Pie Top Cutter
This cutter makes a perfect lattice for your pie top crust. Plastic."
$5.95
K13257 ~ 10" Heart Pie Top Cutter
So easy to make a perfect pie crust top, just press to cut out hearts with this 10" diameter plastic cutter. Use the heart shaped pieces to decorate a second pie!
$5.95
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 apples, preferably Golden Delicious, peeled, halved, cored and sliced about 1/4-inch thick, 2 to 2 1/2 pounds
1 cup cranberries, fresh or frozen (it is not necessary to thaw frozen berries)
1/2 cup dried currants
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
DIRECTIONS:
Preheat the oven to 425 degrees F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl stir together the sugar, flour, cinnamon and salt until evenly mixed. Add the apples, cranberries, currants and lemon juice. Using your hands, toss and mix until all the fruit is evenly coated with the sugar mixture. Pour the fruit into the dough-lined pan, mounding it slightly in the center. Scatter the butter over the fruit. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, slash several vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350 degrees F and continue baking for 40 to 50 minutes longer, or until the crust is browned, the juices are bubbling and the fruit seems tender when pierced with a knife through one of the vents.
