The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 19, 1959 · Page 48
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July 19, 1959

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 48

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Location:
Racine, Wisconsin
Issue Date:
Sunday, July 19, 1959
Page:
Page 48
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Page 48 article text (OCR)

f i: .^4 For cruats this flaky, tender and golden brown... only the BEST flour will do! BEST idea for fresh peadi time! You can't miss with real ice cream, dewy fresh peachee and this tender crust made with the one BEST flour. Open the sack and see . . . Pillabury's BEST is white. Handles well—blends smoothly. And it's freak. That's why it's the one BEST flour for all your baking. Try it tonight with this fresh Peach Pie. MACN FIE Developed by Ann PUltbury Bak «at4600for 10niinut«a,then MAKES S-inch pie. im mt 360° for 30 to 36 minutM. H^Mm .... 2 cupa aif ted PIHthwy't SIST All PIKMI* 1 t««ipoon ••M into mixing bowl. Cwt in H cup tlmrtMlnf until the aiie of 100111 peaa. tprinkU.... 6 to 7 tableapoona cold wal«r over mixture •tirring with fork until dough ia moist enough to hold together. ftm into two balls. Flatten one to >j-inch thick- neaa; amooth edgea. ••11 awl on floured surface to a circle 1 U inchea larger than inverted 9-inch piepan. Fit into pan. .McupM. ii cup firmly packed hrawn siiflar Cavar 6 cupa aliced freah paacka* with augar mixture. Let atand about 1 hour. Drain, reacrving juice. CamWaa in amall aaucepan 3 tableapoona carnMarcli yi teaapoon nwtHiai ii teaapoon cinnaman and teaapoon sail. Gradually add reaerved peach juice, blending until amooth. Cask over medium heat, atirring constantly, until thick and clear. Remove from heat. Arfi 1 taUeapoon lamaa Iwlca and aliced peachea. Tarn into unbaked pie aheU; dot with 1 Ubieapoon bvNar. •all aal .remaining dough. Cut into atripa H in. wide; criaacroaa over fiUing to form lattice top. Trim and aeal enda; fold bottom crust over to cover. Flute. Brush atripa with milk, lake at 460° for 10 minutea, then at 360° for 30 to 36 minutea. •For use uiM PiU$bury'B BEST Self-Riung Flour, omit lalt and deereue water to 4 to B UMe»poon». The flour you find in kitchens where only the BEST will do!

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