Original Recipe from: Eileen Griffin
Eileen Griffin was my mother’s aunt. I remember her as a warm and friendly woman who welcomed you to her kitchen to visit. My grandmother was very close with Eileen and the two of them traded recipes throughout the years. They shared this recipe on September 27, 1966. This pie crust works with so many different fillings. It really is a stand-by recipe. One you always keep the ingredients on hand for when company or inspiration come calling. Enjoy!
Ingredients and
1/2 cup Butter
1/4 cup Brown Sugar (packed)
1 cup sifted Flour (original recipe calls for Gold Medal Flour)
1/2 cup chopped Pecans, Walnuts or Coconut (if you like)
Directions
Heat oven to 400 degrees.
Mix all ingredients by hand.
Spread in an oblong baking pan (9x13x2). Bake 15 minutes.
Remove pan from oven. Stir mixture with a spoon to crumble. Save 3/4 cup for topping. Immediately press on bottom and sides of a 9 inch pie pan. Cool
Pour in your favorite lemon chiffon, or creamy pie filling. Sprinkle reserved crumb over top. Chill 1 hour before serving.
8 servings. Note: The original recipe says, “Good”.
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