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Apple Peach Pie
Basic Flour Pastry 1/4 cup enriched Hop-up 2 cups peeled sliced apples self-rising flour
(2 baking apples) 1/4 teaspoon salt 2 cups fresh sliced peaches 1/8 teaspoon ground cloves 2/3 cup sugar Milk Va teaspoon cinnamon Sugar
Prepare Basic Flour Pastry. Divide dough in half. Roll out one-half to circle 1/8 inch thick and fit into 9-inch pie pan. Roll out remaining half for top. Prick or slash top pastry to allow steam to escape. Combine apples, peaches, 2/8 cup sugar, flour, cinnamon, salt and cloves. Fill prepared pastry-lined pan. Arrange top pastry over filling. Trim, seal and flute edge. Brush top pastry with milk and sprinkle with sugar. Bake in hot oven (425 deg.) 30 to 40 minutes or until crust is browned and filling is tender when tested with fork.
Makes one 2-crust pie. Total prep, time: 60 minutes.
Basic Flour Pastry for 2 Crust Pie
2 Cups sifted enriched 3 to 6 tablespoons cold water Hop-up self-rising flour Fillings (see below) 2/3 cup shortening
Measure flour into bowl. Cut or rub in shortening until mixture is crumbly. Sprinkle with water, mixing lightly until dough begins to stick together. Turn out on lightly floured board or pastry cloth' and press dough together. Follow directions for Apple Peach Pie.
Prize winners in Tripletts Booth at the Culpeper Farm Show:
1. Ann Thornhill, Boston, Va.; 2. Mrs. Samuel James, Culpeper; 3. Mrs. John R. Wilson, Culpeper; 4. Randy Winn, Culpeper; 6. Richard B. Smith, Culpeper; 6. Cindy Booth, Culpeper; 7. Harvey Dwyer, Culpeper; 8. J. W. Coates, Culpeper; 9. Joyce Brown, Culpeper; 10. Dickey Burke, Culpeper.
TRIPLETTS FLOUR IS NOW SOLD AT BALDWIN’S GROCERY WASHINGTON, VA.
TRIPLETT MILLING COMPANY
CULPEPER. VIRGINIA
86.2%