[flipflopgirl]

Raisin pie. Yum. That's not in my tradition but had one as an adult. Yum.

There was a bakery across the street from my high school that made a sort of raisin pie/bar.

Half sheet pan lined with short dough and then almost an inch of the filling.

One of those treats you remember forever .

Wouldn't mind having a recipe..... /img/vbsmilies/smilies/wink.gif...

mimi

 

[flipflopgirl]

Every pm when the last bell rang my brother and I would walk over for a snack and eat it sitting on the curb.

My mom was notoriously late for everything and was a nice way to pass the time lol.

mimi

Odd tho my brother does not remember those raisin bars...

By that age I was already working part time at a place that did event cakes only so I guess I was trying to break down recipes for my own place.

/img/vbsmilies/smilies/cool.gif

m.

 

[flipflopgirl]

Vinegar is supposed to keep gluten formation in check and give you flakier results.
Sub it out for some of the liquid.
Gma Van always added some but that was back in the day when AP flour was all that was available to the home cook.
Today we have a zillion flours with different protein % at our fingertips and anyone can produce an awesome pie.

mimi

 

[flipflopgirl]

When I need butter for a shortbread ( or a crust for pie) I freeze it first then run across a grater ( largest holes) then lay out on a parchment sheet and stick it back in the freezer .
While the butter is refreezing I sift the drys together.
Toss the butter in and using my fingers I " lift" the butter thru the drys a couple times...until it is shaggy then stick the bowl back in the freezer for a min or two.
Finish with a bit of liquid to bring the mass together and shape disks ...
Sounds like a PITA but it is a good trick for those whose hands are too hot to "rub" the fat in.

mimi