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Old Fashioned Apple Crescent
Here's what's cookin' Old Fashioned Apple Crescent Serves
Recipe from the kitchen of Mary Quantrell
3/4 C. sugar 6 apples (pared
1 T bsp. cornstarch cored & sliced)
1 tsp cinnamon 2 recipes double
crust pastry
Mix together first 3 ingredients.
Toss with apples & lemon juice. Roll dough
1/8" thick & cut into 12 - 7" circles. Place 1/2
cup filling on half of each circle. Fold
dough over filling to form crescent, seal
edges with fork. Cut slits in top.
Back:
Bake on cookie sheet at 425°F. for 20
min.
When cool, wrap crescents individually
and freeze. Makes 12.
For 1 - 9" pie: Use only 1 recipe double
crust pastry; dot filling with 1 Tbsp.
margarine & bake 50 min at 425°F.
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# Old Fashioned Apple Crescent
*Recipe from the kitchen of Mary Quantrell*
*Makes 12*
## Ingredients
- 3/4 cup sugar
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- 6 apples, pared, cored & sliced
- Lemon juice
- 2 recipes double crust pastry
## Instructions
1. Mix together the first 3 ingredients (sugar, cornstarch, cinnamon).
2. Toss with apples and lemon juice.
3. Roll dough 1/8" thick and cut into 12 circles, each 7" in diameter.
4. Place 1/2 cup filling on half of each circle.
5. Fold dough over filling to form a crescent shape.
6. Seal edges with a fork.
7. Cut slits in top.
8. Bake on a cookie sheet at 425°F for 20 minutes.
9. When cool, wrap crescents individually and freeze.
### Alternate Method: 1 — 9" Pie
1. Use only 1 recipe double crust pastry.
2. Dot filling with 1 Tbsp margarine.
3. Bake 50 minutes at 425°F. -
Old-fashioned Peach Pie
Old-fashioned Peach Pie
It's perfect—just enough sugar and just
enough spice—
¾ cup sugar
3 tablespoons enriched flour
¼ teaspoon nutmeg or cinnamon
5 cups sliced peaches
• • •
1 recipe Plain Pastry
• • •
2 tablespoons butter or
margarine
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9-inch pastry-lined pie-
plate; dot with butter. (Sprinkle
with extra nutmeg or cinnamon, if
desired.) Top with lattice crust;
crimp edges. Bake in hot oven
(400°) 40 to 45 minutes or till
done. Serve warm with whipped
cream or ice cream; or pass pitcher
of cream. Lattice Crust: Cut
strips of dough ½ to ¾ inch wide
with pastry wheel or knife. Lay
lengthwise strips on top of filled
pie at 1-inch intervals. Fold back
alternate strips to help you weave
crosswise strips over and under,
placing them on the diagonal.
Trim bottom crust and lattice
strips even with outer rim; seal
edges. Dampen edge lightly with
water and place extra strip over it,
covering ends of lattice. Seal,
crimp edge. Tasting-Test Kitch-
en note: For drained canned or
Back: blank
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# Old-fashioned Peach Pie
## Ingredients
- 1 recipe Plain Pastry
- 3/4 cup sugar
- 3 Tbsp enriched flour
- 1/4 tsp nutmeg or cinnamon
- 5 cups sliced peaches
- 2 Tbsp butter or margarine
## Instructions
1. Combine sugar, flour, and spice.
2. Add to peaches; mix lightly.
3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
4. Top with lattice crust; crimp edges.
5. Bake in hot oven (400°) 40 to 45 minutes or till done.
6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
## Lattice Crust
1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
4. Trim bottom crust and lattice strips even with outer rim; seal edges.
5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
6. Seal, crimp edge.