Room 189'S Pie Crust - cooking recipe

Ingredients

2 c. flour
1 tsp. salt
6 Tbsp. water
2/3 c. oil
2 c. sugar
1 1/2 c. boiling water
1/8 tsp. cream of tartar
1 (8 oz.) can almond paste
ground almonds (if desired, I omit them)
red, green and yellow food coloring
leaves and berry hulls

Preparation

Butter
sides
of
heavy 1 1/2-quart saucepan.
Combine sugar, water and cream of tartar.
Stir over medium heat until sugar dissolves
and mixture boils.
Cook without stirring to soft
ball stage
(240\u00b0).
Immediately pour onto platter.
Do not
scrape pan.
Cool until candy feels only slightly warm to the
touch, about
30
minutes;
do not move.
Using a wooden spoon,
scrape candy from edge of platter toward center, then work until creamy and stiff.
Knead until smooth and free from lumps.
Wrap.
Place in
a
covered container to ripen for 24 hours.
Warm
ripened mixture in bowl over hot water and work to
a
smooth cream for about 2 minutes, adding a few drops of water if needed.
Work in almond paste until smooth.
Place in bowl.
Cover
with dampened cloth and let ripen several hours. Divide in parts;
tint
to desired
color with red, yellow or green food
coloring and shape into fruits as described below. Dry fruits overnight
on
their sides on wax paper.
Next day, add blushes of sugar.