Open-Face Fruit Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust pie
2 packages quick forzen raspberries, blueberries or sliced peaches
3/4 cp sugar
2 tbsp flour
1/4 tsp salt
2 tbsp butter or margerine
1 - Prepare pastry to line 9-inch pie plate.
2 - Trim around edge and crimp edge decoratively.
3 - Defrost fruit as described on package.
4 - If juicy, drain thoroughly.
5 - Start oven at hot (425 degrees F.)
6 - Mix sugar, flour, and salt together.
7 - Cut butter or margerine in with pastry blender or fork until crumnbly.
8 - Fill pastry-lined plate with drained fruit.
9 - Sprinkle crumbs thickly over all.
10 - Bake 40 to 45 minutes oruntil edges of pastry are browned.
Makes 6 servings.
Open-Face Peach Pie:
Use recipe above and no 2 1/2 can sliced
peaches, well drained.