Friday, May 11, 2018

Farmer's Toffee Pie Crust (1965)

  • 1 cup sifted flour
  • 1/2 tspn salt
  • 1 tspn granulated sugar
  • 1/3 cup shortening
  • 1/4 cup brown sugar, firmly packed
  • 3/4 cup pecans
  • 1 square unsweetened chocolate, grated
  • 1 tbspn water
  • 1 tspn vanilla
Sift together flour, salt, and granulated sugar. Cut in shortening until mixture resembles small peas. 

Blend in brown sugar, pecans, and chocolate. Mix well, reserving 1 tablespoon of mixture. Add water and vanilla to remainder of mixture, and press into well-greased 8-inch pie pan, moistening fingers, if necessary, to make pie shell.

Bake in moderate oven, 375 degrees, 15 minutes. During last 5 minutes, bake the 1 tablespoon of reserved crumb mixture, spread in a pan. Reserve to sprinkle over top of finished pie. Cool and save crust for pie.

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

More "Lost" Farmer's Recipes
Farmer's French Pear Pie (1965)

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