Look what Grampy found at the flea market! (and then offered as a giveaway on his blog. Excuse me? It became more of a take away in the living room. Look what Grammy has!)
The New Deluxe Sunbeam Automatic MixMaster Mixer recipe book from 1957.
Let’s make some pie!
PASTRY
1 1/2 cups sifted all-purpose flour
1/2 teasp. salt
1/2 cup shortening (not butter, margarine or oil)
3 to 4 tbsp. ice water
Sift flour and salt into large MIXMASTER bowl. Add shortening,
Beat on No. 1 speed, scraping bowl, until like coarse crumbs—
about 2 min. Sprinkle water over flour mixture, beating on No. 1
speed, only to blend—about 1/2 min., scraping bowl. Use only
enough water to hold dough together. Press into ball, roll lightly
on floured cloth covered board from center out to edge, forming
circle about 1/8″ thick. Fold in half, fit into pan, unfold, trim 1″
beyond edge of pan. Tuck edge under and flute with fingers.
Press pastry firmly to entire surface of pan with fingers. Prick
all over with fork. Chill 1/2 hour. Bake 425° F—12 to 15 min. or
until browned. Cool before adding filling. Makes: 1—9″ crust.
Note: Let the kiddies roll out left over pieces for sugar and
cinnamon strips or jelly tarts
For Two-Crust 9″ Pie: Use 2 1/4 cups sifted all-purpose flour, 1 teasp. salt, 3/4 cup plus 2 tbsp. shortening, 1/3 cup ice water.
Oil Crust: Sift together into large MIXMASTER bowl, 1 1/3 cups sifted all-purpose flour,
1 teasp. salt. Pour into measuring cup, but DO NOT STIR, 1/3 cup salad oil, 3 tbsp. cold
milk. Pour over flour. Beat on No. 2 speed only until blended, scraping bowl. Press into
smooth ball. Wipe table with damp cloth, place pastry between 2—12″ square sheets waxed paper, roll out until pastry reaches edges. Peel off top sheet. Place pastry on bottom of 9″ pie pan paper side up. Carefully peel off paper. Fit to pan, flute and prick with fork. Bake 475° F—8 to 12 min.
Crumb Crust: In small MIXMASTER bowl, mix on No. 3 speed until blended 1 1/3 cups graham crackers or vanilla wafer crumbs, 1/4 cup brown sugar, 1/3 cup melted butter or margarine, 1/2 teasp. cinnamon, scraping bowl. Save out 3 tbsp. to sprinkle on top of pie. Press remaining crumbs to cover bottom and sides of pie plate, using back of spoon. Chill. Fill as desired.
Meringue Crust: Beat 4 egg whites and 1/4 teasp. cream of tartar in large MIXMASTER bowl on No. 12 speed until stiff—about 1 1/2 min. Slowly beat in 1 cup sugar, beating 1 1/2 min. longer. Spread over bottom and up sides to rim of well-greased 9″ pie plate, making bottom 1/4″ thick, side 1″ thick. Bake 1 hour at 275° F or until brown and crisp. Cool. Fill with ice cream, top with sweetened berries.
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Tags: Sunbeam mixer piecrust recipes, vintage recipe thursday blog meme, vintage Sunbeam recipe book
I’ve never had the ambition to try and make a meringue pie. Maybe one of these days I’ll try it.
Oh, Lemon Meringue sounds good to me!
Love it, love it, love it.
And lemon meringue pie is my husband’s favorite.
i have a vivid picture in my mind of you and grampy tugging on opposite ends of this book. thanks for the chuckle.