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ChefBilly’s
Thanksgiving
Feasts
For people who rarely cook, Thanksgiving is the one day they might
actually try to prepare a holiday meal.
Almost anyone would like to proudly present a home-cooked Thanksgiving
feast to family and friends, at least once.
For people who cook regularly and know the joy of holiday entertaining,
Thanksgiving is often the one day not to be missed. They would rather be in the kitchen, cooking
with love, than dining as somebody’s guest.
I knew a woman, a busy psychiatrist, who never had time to cook
for herself, but reserved a couple of days every year to prepare a huge
Thanksgiving dinner for others. It was
the one time each year she shined as a chef, and the care, love, and tradition
with which she approached the holiday expressed her great joy.
I think of two aspects of Thanksgiving, home and tradition. No other holiday, with the possible exception
of Christmas, centers so much on the family and the home where the family
gathers around the table. Even families
that rarely get together are likely to meet at this time, petty differences
aside. If, as has been said, “the home
is the heart of civilization,” our coming together to give thanks shows our
communal unity and purpose.
Most of us have warm childhood memories of those “first
Thanksgivings”, the aromas from the kitchen, the relatives at the door. Traditions begun at that time are likely to
stick. The method the turkey is roasted,
the way the stuffing is made, the recipe for the pie, all are likely to remain
unvaried for years to come.
Yet Thanksgiving is also flexible, a “movable feast”. The memories and traditions we carry inside
of us, through various stages of life, can be expressed in different ways and
places. Many of us might find ourselves
away from home for the holiday, but share a special meal with friends or even
with strangers. On my travels, which
occasionally took me away for Thanksgiving, “home” was sometimes a college
dormitory, hotel room, or cabin in the woods.
But I always made or found a way to share a moment of Thanksgiving with
others. Indeed, some of those times were
the most memorable of all. On one such
occasion, I made Thanksgiving dinner for a small group of college students who
lived too far away to go home for the holiday.
Another time, I cooked a turkey over a camp fire, which though not
gourmet, was great fun. Some
Thanksgivings by necessity must even be celebrated alone. But celebrate, and show your kindness to
yourself.
For those whose traditions are flexible or just beginning, I offer
some of my own. These are some of my
oldest recipes. The ones for stuffing
and pumpkin pie have remained unchanged for over 50 years. My turkey recipe, however, has undergone
constant revision with changing times, and the one I give here is, at present,
my best.
The
Thanksgiving menu need not be limited to turkey.
To be traditional yet flexible, we should keep in mind that some people
do not like turkey and some others are vegetarians. I knew a gentleman who always made roast beef
for Thanksgiving because that was what he liked, and
good for him. For a large party, I
always put a ham on the sideboard for variety.
For vegetarians, a glorious squash, baked and stuffed with nuts, fruits,
and grains, is a good choice.
That said, I present the traditional
menu.
Thanksgiving
Dinner
Hors
d’oeuvres
Cornucopia
of fruit
Nuts
Paté de foie gras
Homemade
bread
Olives
Cheese
Wines
Soup
Lobster
bisque
Entrées
Oysters on
the half shell
Salad
Main Course
Roast Turkey with Sage Dressing
Baked Ham with Candied Sweet Potatoes
Green beans
Cranberry
sauce
Sweet peas
Corn
Homemade
dinner rolls
Dessert
Whipped
Cream
Ice creams
Cordials
Coffee, tea
Roast
Over the years I have tried
many recipes for roast turkey from many different cookbooks, and each year I
try to take the best from each recipe, combine them, add to them, and then
alter the result according to that time-honored final test, EXPERIENCE. It has been fun seeing how methods have changed
with the decades, from open-roasting with cheesecloth on the top, popular in
the 1950s, to wrapping in aluminum foil, in vogue in the 1960s, to the
self-basting birds with the popup timers of the 1970s and beyond. “Health” crazes, such as low-fat and Kosher
turkeys, “gourmet” crazes, such as stuffing under the skin with herbed butter,
or enrobing the bird in puff pastry, have come and gone, some of them good,
some disastrous. Indeed, if the cook has
the time, it may be fun to try a trendy elaboration, such as deep frying a
whole turkey with Cajun spices in a cauldron of boiling fat in the
backyard. But, especially for
Thanksgiving, one must usually bow to tradition, especially when relatives are
the guests, and for me tradition usually means the simplicity of a basic roast
turkey.
We tend to think of turkey
mainly for Thanksgiving, but it is an excellent idea for any time of year,
especially for large families where the cooking of a large quantity is
convenient and economical. Sometimes I
like to buy a frozen turkey in the summertime, when it is often on sale, and
roast it simply in the oven, forgoing the stuffing and gravy (which present the
majority of the work), and then bone and chill the meat, preserved in its own
gelatinous juices, for summer sandwiches, fajitas, salads, and stir-fries. Or
pull off the whole, cooked breast, wrap it well, and keep it in the
refrigerator for deli-style slicing.
Your home-cooked turkey will have better flavor, less salt, and less fat
than any store-bought cold cuts, at a fraction of the cost.
Every cookbook talks about
the age-old problem of roasting a turkey: the breast meat cooks faster than the
dark meat and tends to dry out. The
following method, which is the best I have come up with so far, deals with the
problem, in an effective albeit novel manner.
LET’S TALK TURKEY!
FRESH VERSUS FROZEN: There
was a time I insisted on a fresh turkey, but I have discovered that the quality
of the bird is more important than whether it has been frozen or not. Besides, if you twist most butchers’ arms,
they will tell you that “fresh” turkeys have usually been stored at
temperatures of about 33 degrees, as close to frozen as you can get, in order
to maintain freshness; indeed, such turkeys are often stiff when you get them. Other turkeys have been previously frozen and
then thawed out to give the appearance they are “fresh”. Whether frozen or not, what is critical is
that the turkey be “fresh,” meaning, not spoiled, as poultry which has never
been frozen or which has completely thawed out spoils rapidly. Some of the worst turkey experiences I have
heard about have been of well-meaning cooks who travel to a far-off farm to
obtain a “fresh-killed” bird, only to have the bloody beast taste like the barn
it came from. Whomever you get your
turkey from, know their reputation.
NATURAL VERSUS SELF-BASTING:
Self-basting birds, which made their appearance around the 1970s, attempt to
solve an old complaint regarding the “dryness” of turkey, especially of
overcooked turkey breast. Moistening fat
and juices are injected deep into the meat to be released during the cooking
process. Indeed, such birds are
relatively carefree for the cook, and the result is usually tender and juicy,
though heavily salted, as the tenderizing solutions injected into the bird are
high in sodium. Kosher turkeys, known
for high quality, are tenderized in brine, in a related manner, whether
self-basting or not, and are also high in sodium. These birds are good choices, but if salt is
an issue for people on low-sodium diets, one is best to choose a natural turkey
which is not self-basting or brined.
Personally, I prefer a natural turkey (though nowadays they may be hard
to find). When cooking a natural bird, as
in the recipe that follows, the problem of “dryness” is solved in two ways. Number one, the cardinal rule: do not
overcook the bird. Number two: use the
inverted method, which drives the cooking juices into the breast meat during
roasting.
SIZE: Generally, the size of
the turkey is dictated by the number of guests; allow one pound of turkey for
each guest. For example, an eight-pound
turkey should serve eight people generously.
My experience has been that smaller “hen” turkeys (under 14 pounds)
usually have richer, moister flavor than bigger “tom” turkeys, and of course
are easier to handle. Toms are good for
large parties, where a 16 to 25-pound bird can feed a gang of two dozen, and
the large turkey, beautifully browned, makes a dramatic presentation. Be cautious about buying turkeys over 25 or
30 pounds, however, as you may have trouble fitting them into your roasting pan
and/or oven (quite a problem if discovered at the last minute). Also, the larger the bird, the more unevenly
it cooks, in which case the problem of the “dried-out” breast becomes greater
and greater. In the inverted-cooking
method, which I give below, the turkey must be turned at one point, in which
case very large birds are cumbersome.
THAWING: I have many notations in my cookbooks to this
effect: complete thawing is absolutely critical to successfully roasting a
turkey. And, never underestimate the
time it takes to thaw a solidly frozen bird.
If the bird is still stiff or even very cold when it goes into the oven,
this can dramatically increase cooking time and also lead to uneven
cooking. Attempts to roast partially
frozen poultry can result in birds which are overcooked on the outside, and
still red and raw on the inside, not only unpleasant but dangerous to eat. The best method for thawing is to place the
frozen bird in the refrigerator and then allow a full 24 hours for every 4
POUNDS of weight. Thus, a 24-pound
turkey should take about 6 days to thaw completely. (The time will depend partly on the
temperature in your refrigerator.) Make
sure you have a tray or drip pan underneath your turkey, for when it is thawed
it may begin to run juices (in fact, this is a good sign of full thawing). Once thawed, keep the turkey as cold as
possible in the refrigerator and it will keep well for an additional day or
two.
In a pinch you can attempt to
thaw a turkey in a sink full of very cold water or under running water for
several hours, a makeshift and unreliable method TO BE AVOIDED by proper
planning well ahead of time. Similarly,
microwave thawing is uneven and may result in a partially cooked, partially raw
bird before you even begin your recipe, and most microwaves are not big enough
to accommodate a turkey of any considerable size.
Here is my recipe for
“Perfect Turkey,” as currently written.
It may be made with fresh, thawed, natural or self-basting turkey. It begins with a preliminary cleaning and
soaking:
ChefBilly’s Roast Turkey
Start with a fresh turkey,
preferably, neither previously frozen nor self-basting, though any quality
turkey is fine, Kosher also being an excellent choice. For this recipe, and for a dramatic
presentation, a bird from 20 to 25 pounds is ideal. If previously frozen, make sure the turkey is
completely thawed, allowing as much as 24 hours in the refrigerator for each 4
pounds of weight from the solidly frozen state.
The night before, or the morning it is to be cooked, clean and soak the
turkey for one hour in a clean sink full of ice-cold water in which ¼ cup salt
has been added. Drain; pat dry inside
and out. Stuff and tie, no earlier than
an hour before the bird is to go into the oven.
(Stuffing may be omitted, or one chopped onion and two ribs of chopped
celery and a tablespoon of dried sage or poultry seasoning may be put in the
cavities for flavor.)
You may roast simply
according to wrapper directions. Or, use
the following “upside-down” method for an especially tender, moist result. Place the turkey breast-side down on
parchment paper on a rack in a roasting pan, having first brushed the turkey
all over with a mixture of 3 tablespoons each melted butter and olive oil. (A modern shortcut, and very good: simply
spray the entire bird generously with butter-flavored PAM.) Lightly salt the back and legs and sprinkle
with adobo seasoning (available at Mexican markets or
spice shops) or poultry seasoning and black pepper. Pour one cup water into the pan and place on
the bottom rack of a pre-heated 450-degree Fahrenheit oven. After one minute, reduce the heat to 325
degrees and bake, uncovered, for three hours if the bird is over 20
pounds. (If under
18 pounds, bake for two hours, if between 18 and 21 pounds, bake for two and a
half hours.) Baste every hour or so with
the pan drippings.
At the end of three hours (or
less if bird is under 21 pounds, see above), turn the bird breast-side up and
baste well. (I usually use a pair of
clean, thick oven mitts to accomplish this task, the mitts thrown in the
laundry afterwards. Without pulling the
legs or wings from the body, and avoiding getting your gloves in the hot pan
juices, grasp the bird firmly by the sides and quickly invert it. If the bird is first removed to a platter
using a turkey sling, this is most easily done, the
bird then returned breast-side up to the roasting pan.) After basting, roast the turkey for
approximately one more hour (more or less, depending on size), until its
automatic timer “pops up,” or until a meat thermometer registers 175 degrees
when inserted deeply between the breast and thigh. Pop up timer or no, I usually double-check
the temperature of the bird with a meat thermometer.
Do not overcook turkey, as
this will result in the dreaded dryness of the meat. If the breast is not sufficiently brown when
the turkey is done, increase the heat to 400 degrees and roast for 5 or 10
minutes longer, which should be sufficient to bring about a nice brown color
without overcooking.
TIMING: my notes say that a
22-pound fresh turkey takes exactly four hours, or about 11 minutes per
pound. A very cold, previously frozen
bird may take longer. Also, smaller turkeys
tend to take more time per pound. One of
my notes states that a 14-pound previously frozen turkey required a full four
hours, the same as the 22-pound fresh one.
In any event, time your cooking so that the turkey is done a full one or
two hours before you wish to eat.
Let the finished turkey stand
outside the oven for 20 to 40 minutes before carving. To keep warm, cover with aluminum foil and
return bird to 190-degree oven, where it will remain warm without drying out
for another two or three hours, plenty of time to make your accompaniments and
entertain your guests!
This recipe signed,
ChefBilly
Christmas,
1998
Gravy
My Grandmother Jean’s
Gravy Recipe
This basic recipe
may be used with any roast.
Remove
roast; pour juices from pan into a large measuring cup or bowl and let sit a
few minutes to let grease rise to the top.
Carefully remove grease with a tablespoon, leaving the fat-free broth on
the bottom. Reserve
grease and broth.
Return
4 tablespoons of the grease or butter to the pan along with 8 tablespoons (½
cup) flour. Stir and cook on top of the
stove over medium heat, loosening all of the flavorful brown bits from the
roasting pan, until flour is very lightly browned. Add 4 cups of the reserved broth (if there is
not enough, add canned broth or water to make a total of 4 cups). Using a wire whisk, beat smooth over medium
heat, adding a dash of salt and pepper to taste, and Kitchen Bouquet soup base
if the gravy lacks color. Cook, simmering gently, about 5 minutes. Strain into a saucepan or hot serving
bowl. Taste carefully for seasoning; if
flavor is insufficient, add bouillon cubes or soup base.
This basic recipe
may be used to make a larger or smaller amount of gravy, remembering that the
proportions are, to each cup of liquid, 2 tablespoons of flour and 1 tablespoon
of butter or fat.
--Jean Gordon McDonald
Mashed
When you have
gravy, you gotta have potatoes!
This recipe is best
made with
For six servings:
6
large
½
tsp salt
¼
tsp black pepper
3
Tblsps butter
½
cup or more milk or cream
Quantities
are approximate, because they will depend on the size and texture of your potatoes. Two secrets here: don’t use too much water in
the boiling process and serve as soon as possible after mashing.
Peel
and rinse potatoes and cut into big, three-inch chunks. (If peeling ahead of time, keep under cold
water to keep potatoes from turning black.)
Place drained potatoes in a deep saucepan and fill with boiling water
about two-thirds up to the tops of the potatoes. Cover and let simmer gently until potatoes
are fork-tender, about 20 minutes.
Promptly drain as thoroughly as possible, leaving the potatoes in the saucepan.
Once
boiled, the potatoes are best when mashed and served as soon as possible. Have your potato masher (or large fork) and
all ingredients ready. Place about half
of the butter, salt and pepper over the potatoes and begin mashing as the
butter melts. Add milk or cream gradually and
continue mashing, adding the remaining salt and pepper to taste. Check for consistency, adding more milk or
cream if necessary. This will depend on
the type of potato used. Carefully taste
for seasoning. Finally,
using a narrow fork or whisk, fluff up the potatoes to maximum volume.
Ahead
of time hint: Once finished, cover the potatoes and let rest off the heat. If you do not remove the cover, they will
keep hot for a good half hour, but if reheated, the fresh flavor will change to
a more starchy taste.
VARIATIONS: GARLIC POTATOES: Boil several cloves of peeled garlic along
with the potatoes and mash with the potatoes.
IRISH
POTATOES: When mashing, keep adding hot
milk or cream until the potatoes are the consistency of porridge. Salt well.
CHEESY
POTATOES: Mash a cup of finely grated
cheese (cheddar, Velveeta, Jack, Swiss) into the hot potatoes until smooth.
FRIED
POTATO CAKES: An Italian favorite. Whip
leftover mashed potatoes with some beaten egg and milk; fold in leftover
vegetables (peas, broccoli, green beans, etc.)
Shape into cakes and fry in butter until golden brown on each side. A real treat.
Stuffing for
Another recipe my Grandmother probably derived from
the mansions of old
To toast breadcrumbs: Select a white bread with
considerable body, such as Pepperidge, Brownberry, or
Buttermaid.
Avoid very light breads such as Wonder or Butternut. Trim crusts from bread and cut bread slices
into three-quarter inch cubes. Spread
the bread cubes (“crumbs”) in a single layer on a baking sheet or pizza pan and
place in the middle of a 250-degree oven until dry and lightly browned, tossing
occasionally. This should take about 20
minutes. You may need to do several
batches if you are making a lot of stuffing.
Toasting the breadcrumbs will give your home a wonderful freshly-baked
bread smell!
If you toast the breadcrumbs and chop the celery a day
ahead, the stuffing is easily prepared Thanksgiving or Christmas morning. Keep the breadcrumbs at room temperature in a
large bowl covered loosely with waxed paper, and store the chopped celery in a
plastic bag in the refrigerator overnight.
The entire stuffing recipe may also be made a day ahead and
refrigerated. We suggest adding the eggs
just before you are going to use the stuffing.
And, for health reasons, NEVER stuff a raw bird more than an hour before
you intend to roast it.
Ingredients:
7
cups white bread cubes, toasted lightly
2
cups chopped celery
2
or 3 Tbsps chopped onion
6
Tbsps butter
1½
tsps salt
2
eggs, lightly beaten
1½ tsps rubbed sage or poultry
seasoning
1
or 2 chopped apples (optional)
Method:
Put
toasted bread cubes in a large bowl. Add
eggs and toss. Add onions and celery
which have been sautéed in the butter until tender, about 10 minutes. Add salt, sage or poultry seasoning, and mix
well. Add one or two chopped apples
(optional). If more moisture is needed,
add more butter or egg.
Stuff
bird lightly and sew. Leftover stuffing
may be baked separately in a heatproof bowl, covered, in a 350° oven for about half
an hour, basted lightly with turkey drippings.
YIELD:
About 9½ cups dry.
--Jean
Gordon McDonald
Meat Stuffing for
My
Aunt Helen’s Old-World Stuffing
For those who enjoy a hearty stuffing with meat, this
very old-fashioned recipe is delicious and easily prepared. This amount is
perfect to stuff a capon or hen turkey.
Today, it is fashionable to bake stuffing separately at 350° in a
covered bowl to an internal temperature of 175°, basting with pan drippings.
Ingredients:
1
pound ground meat (¾ beef, ¼ pork)
1
cup chopped onion
1
cup chopped celery
4
tsps salt (or less to taste)
1
tsp pepper
2
Tbsps poultry seasoning
2
Tbsps dried parsley
2
eggs, slightly beaten
1
box (10 ounces) unseasoned breadcrumbs
2½
to 3 cups milk
Method:
Put
ground meat in a big mixing bowl.
Gradually mix in remaining ingredients, adding milk to desired
consistency. This stuffing will be quite
wet and sticky. Note: do NOT sauté
vegetables but use raw. Cover the
dressing and refrigerate until ready to use. (ChefBilly’s
note: The original recipe says “let rest overnight” but given today’s increased
health concerns, you may wish to make this dressing and refrigerate for just a
couple of hours to blend flavors before using.)
--Helen
Gorski
Spiral-sliced hams,
available from most butchers and supermarkets, are an excellent choice for a
party. These are whole or half smoked hams with bone in that have been
mechanically pre-sliced, yet hold together for baking.
These hams are simple to make, and usually come with a glaze that is brushed on
during the last hour or so of cooking. To serve, just cut the pre-sliced pieces
where they join at the center, and put the slices onto a warm platter.
An eight-pound half
ham will serve eight people generously and provide you with leftovers.
METHOD: follow
package instructions. Remember that the ham is, usually, already cooked. Your
main goal is to heat it through without drying it out. If it is a half ham,
ChefBilly likes to place it cut side down on a piece of parchment paper
in a roasting pan to hold in the juices. Choose a pan that is slightly larger
than the ham, no more; too big a pan can contribute to the ham's drying out.
Cover the pan with heavy-duty aluminum foil and seal tightly around the edges.
Preheat oven to 325°F (unless your instructions suggest a different
temperature). Position oven rack near the bottom. For
an eight-pound ham, bake for one hour, then remove from oven and take off the
foil.
You will notice a
fair bit of ham juices in the pan. Remove these to a heatproof container and
reserve. They are too salty to use as a sauce, but can be used in small
quantities to flavor soup, gravies, and stews. Stir into scrambled eggs before
cooking for a delicious flavor. Refrigerated, ham juices turn into a beautiful,
clear, fat-free gelatin that will keep for weeks. Use in place of salt.
If your ham came with
a glaze, prepare it according to package directions before removing the ham
from the oven. If the directions call for liquid to make the glaze, use apple
juice, orange juice, or beer instead of plain water. And don't make the glaze
too far in advance, or it may thicken excessively. If this happens, heat gently
and add more liquid. Glaze should have the consistency of thick honey. Brush
the glaze all over the exposed surface of the ham. If your ham did not come
with a glaze, pack dark brown sugar all over the ham, carefully using your
hands or a large spoon. Use as much sugar as you need to cover the surface of
the ham about one-eighth inch, and pour a half-cup of fruit juice into the pan
to keep the sugar from burning.
Insert a meat
thermometer into the thickest part of the meat and return the ham, uncovered,
to the oven. Bake about one more hour, brushing with additional glaze once or
twice. Check the thermometer carefully. Do not let it exceed the recommended
temperature for doneness according to package directions. If your ham came
fully cooked (which most spiral-sliced hams do), this is 140°F. If the ham came
"partially cooked," it should be baked to an internal temperature of
160°F to completely cook the meat.
Hint: many
packaged hams instruct you to bake them longer than necessary. Fifteen minutes
per pound, or two hours total for an eight-pound ham, is usually more than
enough. Check the thermometer: it is your final judge of doneness. Overcooking
will dry out your ham, which is the worst thing that could happen in this
recipe.
Place
your finished ham on a beautiful platter, spooning a little of the pan
drippings over the top. For an attractive presentation, garnish with Romaine
lettuce leaves. Then parade your beautiful ham, glistening with its golden
glaze, in front of your guests, and carve at the table. And smile with pride .
. .
ChefBilly's Candied Sweet Potatoes
This is the
stuff dreams are made of . . .
People have traveled
to the
Spread the hot sweet
potatoes in one layer in a large, deep, buttered skillet and let cool. Dot with
one stick (one-quarter pound) sweet, unsalted butter and sprinkle with one cup
light brown sugar. Drizzle with one-quarter cup dark corn syrup and one-quarter
cup maple syrup.
Shortly before
serving, place the skillet over low heat. As the butter and sugar melt, gently
turn the potatoes to coat. Keep the potatoes in whole pieces; do not break them
up into mush. When the syrup begins to bubble and caramelize and the sweet
potatoes are heated through, serve.
Children love these
mashed on their plates.
SERVES
8 generously.
My Grandmother Jean’s
Pumpkin Pie
A very mild, traditional flavor.
For a large, 10-inch pie, use 1½ times the amounts of filling and
crust. For two large pies, use 3
times the amounts of filling and crust.
Ingredients:
One recipe for a single Crisco
pie crust (see below)
2 Tbsps butter
¾ cup sugar
2 eggs, unbeaten
½ tsp salt
¼ tsp each cinnamon, ginger, and
nutmeg
1 cup mashed, canned pumpkin
(unseasoned)
1¼ cups whole milk
Method:
Cream butter and add the sugar
and eggs; mix well. Add salt, spices,
pumpkin and milk. Pour into an 8-inch
pie plate lined with unbaked pie crust.
Bake at 375 degrees Fahrenheit for one hour, or until a thin knife
inserted into the center comes out clean.
NOTE: Decorative pie crust, cut into
shapes and baked separately, may be placed on the top of the finished pie for
presentation.
SERVE WITH FRESHLY WHIPPED CREAM.
Crisco Pie Crust
Over the years I
have tried other pie crust recipes, made with butter, margarine, or lard, but
keep coming back to this one for its light, flaky texture and ease of
preparation.
Recipe
for a single pie crust:
One
and a third cups sifted all-purpose flour
One-half
teaspoon salt
One-half
cup Crisco shortening
Three
to four tablespoons cold water
Combine
flour and salt in mixing bowl. Cut in
Crisco with a pastry fork or wire whisk until mixture resembles cornmeal. Add enough water to just hold the dough
together. Do not overwork. Dough is easier to roll out on floured waxed
paper if chilled an hour or more.
For
a pie baked with filling, follow recipe instructions. For a partially baked crust, prick dough with
fork and bake about 6 minutes at 400 degrees.
For a fully baked crust, bake about 15 minutes, or to desired brownness.
Crisco
Double Pie Crust:
Two
and a quarter cups sifted flour
One
teaspoon salt
Three-quarter
cups Crisco shortening
Five
tablespoons cold water
Prepare
dough as for single crust. Roll into two
circles, one slightly larger for the bottom crust. Top crust may be put on whole or in
strips. If whole, make vent holes with
fork. Crimp edges. Bake at 425 degrees for 15 minutes; reduce to
400 degrees and bake 25-30 minutes longer, or until crust is brown and filling
is done.
Copyright
© 2003 by William Gordon McDonald
.