New York - The Empire State, State flower: Rose

1. Jewish Egg Bread (Challah)
2. Apple Pie Ala Mode
3. Long Island Scallops
4. Chilled Vichyssoise
5. Watercress with Oil and Vinegar

Apple Pie Ala Mode

Preheat oven to 425º

PLAIN PASTRY:

Sift into mixing bowl -
2 cups pastry flour or 1-3/4 cups all-purpose flour
1 tsp salt
Add -
2/3 cup vegetable shortening or lard or 1/3 cup lard and 1/3 cup butter
Mix (cut in) with a pastry blender, a blending fork or two knives until the mixture is even bits about the size of a pea.

From 1/3 cup ice water, sprinkle water over the flour by tablespoonfuls, stirring it in with a fork until just enough has been added so you can pat the dough lightly into a ball. Hand the dough as little as possible and do not knead it. Wrap the dough in wax paper or foil and chill it. This should be adequate for a 9" two-crust pie.

Pare, core and slice 6 to 8 firm and tart cooking apples for about 3 cups full.

Line the 9" pan with pastry and fill evenly (Tip - Use a small ramekin for pushing dough well into the corners.). Fill evenly with the apples, piling them slightly higher in the center.

Mix and sprinkle over the apples:
½ to ¾ cups brown or white sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg

If the apples are very juicy, add 1 Tbsp flour

Dot the mound of apples with 1 Tbsp butter. Cover with the upper crust.

Bake at the 425º until the apples are tender (about 50 minutes)

Top the warm pie slices with scoops of vanilla ice cream.

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