Thursday, July 14, 2011
I'm not doing much sewing, but I did get these made for Isabel and Colt.
I also cut out three tail-less do-rags for Jonathan. (He received permission to wear them at work...as long as they didn't have a tail.) Then I got to thinking about them being tail-less and when they were tied what happens to the part where the tail was. So I only made one. I've got to get it in the mail if not tomorrow, on Monday.
I made a Peach-Cherry Slab Pie to take to work tomorrow for our July birthdays. Da Judge asked one of the birthday folks what her favorite cake is. She answered that she preferred pies, but that ------ . I remembered this pie and told Da Judge that I would make it. It's really easy and really good for a crowd. LOL You can also snitch a piece of this in the middle of the night and leave no clues because you don't need a fork and saucer. ;-)
Apricot Cherry Slab Pie
3 1/4 cups Flour
1 teaspoon Salt
1 cup Shortening
1 Egg Yolk
1/2 cup Sugar
3 tablespoons Cornstarch
3 (15 1/4 oz) cans apricot halves, drained and cut into quarters
1 (16-oz) can pitted tart red cherries, drained
1. For pastry, in a large mixing bowl stir together the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture; mix well. Set aside one-third of the dough.
2. On a lightly floured surface, roll remaining two-thirds of dough into an 18x12-inch rectangle. To transfer pastry, carefully wrap it around the rolling pin; unroll into a 14x10x1-inch baking pan (pastry will hang over edges of pan). Preheat oven to 350 degrees.
3. In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust.
4. Roll the remaining dough into a 16x11-inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick top pastry over entire surface with the tines of a fork.
5. Bake about 40 minutes or until golden brown. Cool in pan on a wire rack. Serve warm or cool. Drizzle with Vanilla Glaze. Cut into 2x3-inch bars.
Vanilla Glaze: In a small bowl combine 1 1/4 cups sifted powdered sugar, 1/2 teaspoon vanilla, and enough water (5-6 teaspoons) to make drizzling consistency.
Note: I used two large cans of sliced peaches instead of apricots...couldn't find any apricots in the store.