3 c sifted flour 1 1/4 c Shortening 1 tsp salt 1 egg, well beaten 5 Tbsp water 1 Tbsp vinegar
Cut shortening into flour and salt. Combine egg, water, and vinegar in a separate bowl. Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened. It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.
Makes 2 crusts
Saturday, September 3, 2011
More Loafing with Dorie Greenspan
This week's baking recipe, from the Tuesdays With Dorie group, was Cornmeal and Fruit Loaf. This is essentially corn bread... or is essentially apple bread... well what it really is- Corn bread with apple chunks. Hmmm, not something I would normally gravitate toward but hey, what's to lose? Dorie recommends either apple or pear, and you cut up some fresh and some dried of whichever you choose. I found dried apple, but not dried pear, so there I was with the apple version.
Add the apple chunks to the cornmeal batter
Stir it together, scoop it into a loaf pan:
55 minutes later
Very tasty! I preferred mine cut into thick slices and lightly toasted and buttered.