Delicious Desserts

FOR THE PIE 1 1/2 c All-Purpose Flour 1/2 ts Salt 1/2 c Shortening 5 tb ICE Water 8 c Apples [peeled & sliced] 1/4 c Granulated Sugar 2 tb All-Purpose Flour 1/2 ts Nutmeg, Ground 2 tb Lemon Juice 1 ts Cinnamon, Ground FOR THE TOPPING 1/2 c Granulated Sugar 1/2 c All-Purpose Flour 1/3 c Butter 1 lg Paper Bag Vanilla Ice Cream Preheat the oven to 400 degrees. To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. 2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. 3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust. To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. 5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes). 6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG! 7) Serve warm with generous portions of vanilla ice cream. 1,000 Calorie-A-Bite Trifle FRUIT 3 Pears 8 oz Raspberries -(tinned or fresh) 1 Passion fruit Dry sherry -(1 bottle) SPONGE CAKE 1/2 c Butter 10 T Sugar, castor 1 1/4 c Flour, self-raising 2 Eggs (slightly whisked) CUSTARD 2 Eggs 1 pn Salt 1 pn Nutmeg 10 oz Double cream -(or use whipping cream) TOPPING 10 oz Double cream Roast almonds Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point. Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of spong