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Vinegar Pie
From: Lauryn Hale
1
3
1
1
4
double pie crust
tbsp. butter
cup sugar
/2 cup sugar
heaping tbsp. flour
Nutmeg
/3 cup vinegar
1
About 1 cup Water
Preheat oven to 350F.
Cut up and sprinkle butter over bottom of crust. Sprinkle 1 cup sugar over butter in crust.
Mix 1/2 cup sugar with flour and sprinkle evenly across bottom of crust. Sprinkle
liberally with nutmeg.
Using a 2 cup liquid measurer, pour in vinegar and add water - DO NOT EXCEED 1 and
1/2 cup OF LIQUID. Pour over dry mixture in pie crust. Cover with top crust; pinch
edges tightly together to prevent overflow while baking. Do not cut any slits for steam;
when the crust begins to bubble, then cut a small hole in the bubbles themselves. Vinegar
will overflow so don't slit too early.
Bake 45 min to 1 hour or until filling is set.
About the Author: Lauryn Hale writes historical romance novels. Her first novel, THE
UNDERTAKER, is due out in the winter 2001 with Awe-Struck E-Books. Visit her
website to learn more.
Author's URL: http://www.geocities.com/laurynhale
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Welsh Pasties
From: Dee Lloyd
In the Dirty Thirties, my grandfather worked in a small mining town in Northern Ontario.
My most vivid memory of Pasties, apart from their delectable aroma wafting out of Welsh
neighbors' open windows, was of one grimy little boy on a wooden stoop waving his cold
supper pastie at his sister, "Hey, Jenny!" he yelled. "Come see. I found a pace of mate in
me pastie!"
These pasties are from a more affluent time.
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