By Judyrae Kruse, Herald Columnist
Longtime cook Imogene Knightall tells us, “I have lived here in my house in Everett for 61 years, and will be 96 years old later this month.”
Based on her experience, she says, “Figs should freeze as well as other fruit, as well as my rhubarb, raspberries and strawberries do. Why not use them in sweet breads like zucchini or banana? Figs have more potassium than any other fruit, according to my kidney specialist. I think a loaf made of figs, chopped apple, nuts and raisins would be good with coffee and tea!”
Next, a while back, when Everett cook Michele Hoverter was responding to a request for nut and coconut pie crusts, she thoughtfully included some additional super info on another type of pie crust.
Since we’re just starting to bump up against seasonal pies, tarts and tartlets, now’s the time to put Michele’s help to work for us.
Here we go:
Cookie-type pie shells
When a recipe calls for a baked pie shell, a sweet rich crust may be made with cookie dough. Many superior farm cooks have favorite refrigerator cookie recipes they enjoy using to make pie shells for chiffon and other fluffy, light pie fillings.
You can roll the thoroughly chilled dough and fit it, like pastry, into the pie pan. Or you can shape the dough into the traditional roll, chill and then slice it 1/8-inch thick.
Cover the bottom and sides of the lightly greased pie pan with overlapping slices. It takes about 30 to 33 slices for an 8-inch pie pan.
The overlapping cookies on the sides of the pie pan will make an attractive scalloped edge.
Chill the crust for at least 15 minutes, prick the entire surface with a 4-tined fork and bake at 375 degrees until lightly browned, about 10 minutes.
Remove from oven and let stand until thoroughly cooled before filling.
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The next Forum will appear in Monday’s Good Life section.