Stars and Stripes Torte
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/2 cups cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
1/2 teaspoon almond extract
1 cup heavy whipping cream, whipped
1-2/3 cups raspberry pie filling
1-2/3 cups blueberry pie filling
Directions:
Prepare and bake cake according to package directions, using two greased
and floured 9-in. round baking pans. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
In a small bowl, beat the milk, pudding mix and vanilla on low speed
for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate
for 10 minutes or until thickened. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate;
spread with raspberry pie filling. Top with second cake
layer; spread with 1-2/3 cups of pudding mixture. Top with
third cake layer; spread with blueberry pie filling. Top with remaining cake layer
and pudding mixture.
Place blueberries around top edge of cake and form a star with blueberries and
raspberries if desired. Yield: 10-14 servings.
APPLE PIE
Ingredients:
6 small or four large cooking apples (Granny Smith recommended)
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
cold water
1/2 cup sugar (amount of sugar is determined by how sweet the apples are)
3/4 tsp ground cinnamon
one egg
pie pan
small fruit knife, peeling tool, rolling pin, Pastry brush,
APPLE FILLING
Wash and peel the apples, then core and chop them using a small
knife. Place the apple slices in a pan and sprinkle with sugar,
2tbps of water and 3/4 tsp of cinnamon. Cook slowly
till soft, place in a container and refrigerate.
PIE DOUGH
Ingredients:
all purpose flour and butter Add a pinch of salt and sugar.
Directions:
Using your hands rub the ingredients together until the mixture resembles bread crumbs.
Make a hollow circle in the powdered mix and add to
this approx. 2 tbsp of water. Now gently mix the water into the powdered mix
until a paste is formed.
Note: Depending on the flour quality you may need to add a little more water or
a bit more flour to reach the desired dough consistency.
Knead the dough until the consistency is smooth
and neither too hard nor too soft. Roll it into a
ball, wrap it in film and let it rest in the refrigerator
for about an hour. Storage: The dough could be prepared the day
before and can be kept in the refrigerator for about 3 days. (Mixer: You
could place everything into a food processor and mix it up that way also.)
Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish. Roll it out to a
1/5 inch thickness and until it is large enough to cover
the pie dish with a little extra to spare. Make
sure you have dusted the working surface with some
flour to prevent the dough from sticking. Lift the
dough gently and flop it over the pie pan and set
into place. Ease the dough all around the pie dish
and into the dip. Now you can add the filling or alternately
freeze the pie shell for later use. Spread the
filling evenly into the pie shell. Add a final sprinkling
of sugar onto the apple filling. This really depends
on how sweet the apple filling is or how sweet your tooth. Using
water or egg wash, wet the dough on the edge of the
pie shell. Roll out the remainder of the dough and gently flop
it over to cover the top of the filled pie dish. Using
your thumb and fingers press the two pieces of dough firmly
together. Using a small sharp knife trim the dough by
cutting against the edge of the pie pan in a downward
motion. Clean the edge using your thumb and fingers
again. Make an egg wash using one egg and a pinch of salt. Brush
it over the top of the pie. With a small sharp knife stab
in a few small cuts in the middle of the pie top.
sprinkle some sugar over the pie. Bake in a pre-heated
oven of 430 for ten minutes then bake at
375 twenty minutes or until golden brown
Leave to cool or serve hot... fresh from the oven.
