|
PIES, PASTRIES, TARTS
PINEAPPLE PIE A LA MODE
3/4 cup sugar
3 tablespoons quick-cooking tapioca
dash salt
4 cups fresh pineapple chunks
3 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon butter or margarine
1 recipe Cinnamon Ice Cream
Line 9-inch pie plate with half of the pastry. Mix together sugar, tapioca, and salt. Add pineapple, lemon peel and juice. Let stand 15 minutes. Turn into pastry-lined plate. Dot with butter or margarine. Adjust top crust. Seal and flute edges; cut slits for escape of steam. Bake pie in a. 400 oven for 40 to 45 minutes. Serve wedges topped with spoonfuls of
Cinnamon Ice Cream:
Slightly soften 1 pint vanilla ice cream; stir in 1/8 teaspoon ground cinnamon.
PINEAPPLE MERINGUE BOATS
1 small pineapple
14 cup orange marmalade
2 tablespoons fruit-flavored brandy
dash ground ginger
1 nectarine, pitted and diced
2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon vanilla
¼ cup packed brown sugar
Halve the pineapple lengthwise. Scoop out interior, leaving a ¼-inch shell. Reserve shells. Dice pineapple meat into saucepan. Combine marmalade, brandy and ginger. Stir into pineapple along with nectarine. Heat just till hot. Spoon into pineapple shells.
Beat egg whites with cream of tartar and vanilla till soft peaks form. Gradually add brown sugar, beating to stiff peaks. Spread meringue over entire surface of pineapple halves, sealing to edge. Place in a shallow baking pan. Bake in 350° oven for 12 minutes or till meringue is golden.
APPLE PIE
PIE CRUST:
21/2 cups flour
1 teaspoon salt
3/4 cup shortening
1/3 cup very cold water
Sift together into a bowl of flour and salt. With a pastry or two knives, cut in 3/4 cup shortening until it Is the size c peas.
With a fork, blend in 1/3 cup very cold water time, moving to the side the pieces of dough as they there. Caution: don’t over mix.
Divide the dough in half and press lightly into two roust Place each ball between sheets of waxed paper. Roll each b a circle 4’s inch thick.
Remove top sheet of waxed paper. Invert pastry onto of 9-inch pie plate. Remove paper. Press dough to shape plate. Trim edges with shears; prick bottom and sides with.
Set aside other circle of pastry to make lattice crust I topping.
FILLING:
3 tablespoons flour
4 cup white or brown sugar
1/2 teaspoon cinnamon
14 teaspoon nutmeg
⅛ teaspoon salt
6-8 tart apples, pared and slice
2 tablespoons butter
¾ cup heavy cream to be whipped
1 cup grated cheddar cheese
Set oven at 450°F. Having prepared the pie crust, filling new, Combine sugar, flour, spices and salt Pare apples. Fill crust-lined pie plate with alternate layers of sugar mixture and apples, starting and ending with sugar. Dot top with butter. Bake for 10 minutes; reduce temperature to 350ê and bake for 30-35 minutes. Make lattice crust from the remaining pastry dough. Set aluminum foil and strips of lattice crust on pie for the last 20 minutes of baking time. Take pie from oven and cool. Before serving, whip cream; fold in grated cheese. Lift off foil with crust and spoon cream on pie. Carefully lift crust off the foil and set on top of cream.
CRÈME DE CHERRY TARTS
1 envelope unflavored gelatin
½ Cup sugar
Dash of salt
½ cup water
3 egg yolks
1/4 cup cream of almond
4 drops red food coloring
3 stiff-beaten egg whites
1 cup whipping cream
⅓ cup maraschino cherries, drained and chopped
10 3-inch baked tart shells
In saucepan, combine gelatin, sugar and salt. Beat together water and egg yolks; add to mixture in saucepan. Cook, stirring constantly, till mixture is slightly thickened. Remove from stir in cream of almond and red food coloring. Chill till set. Fold in egg whites. Whip cream, fold into gelatin Fold in cherries. Chill till mixture mounds slightly. Pile into pared tart shells. Chill till firm.
FRUIT TART
1 recipe Pete Brise with sugar
3 16-ounce cans apricot halves
1 tablespoon quick-coloring farina
¼ tablespoon ground cinnamon
½ cup apricot preserves, sieved
Line an 11-inch flan pan with sweetened version of Pate l trim and flute edges. Bake in 400° oven for 10 minutes. Di fruit, reserving 1/2 cup syrup. Mash 1 cup of the fruit. Combine mashed fruit, reserved syrup, farina and cinnamon. Spread over pastry. Arrange drained fruit, cut side down, over farina mixture. Bake in 400° oven for 25-30 minutes. Immediately se sieved preserves over hot fruit.
SUMMERTIME EGGNOG PIE
1 3-ounce package no-bake custard mix
1 envelope unflavored gelatin
¼ teaspoon nutmeg
2¼ cups milk
2 teaspoons rum flavoring
I carton frozen whipped dessert topping1 thawed (4¼ ounces)
1 baked 9-mch pastry shell
In medium saucepan, combine no-bake custard mix, unflavored gelatin, and nutmeg. Stir in milk. Bring quickly to boiling, stirring mixture constantly. Remove from heat; stir In rum or the rum flavoring. Chill gelatin mixture till partially set. Fold In whipped dessert topping. Chill again, if necessary, till mixture mounds. Turn into baked pastry shell. Chill several hours or till firm. Garnish with peach slices, if desired.
NEXT PAGE
More Pages:
|
