PIE FOR PUDDING

New Zealand Listener, Volume 21, Issue 543, 18 November 1949, Page 22

PIE FOR PUDDING

OST families like pie for the sweets course, and there is an almost endless variety to be made besides our favourite deep dish fruit pies. An old-fashioned apple pie, blackberry pie, or peach pie, will take a lot of beating, especially with cream or custard. But there are also many cold pies, for summer, such as the familiar lemon meringue pie. Refrigerator Pies These can be made by filling cooked pastry shells, or a shell made from cereal flakes, with the frozen parfaits and sherbets which I gave you recently. Crushed fruits such as berries or pineapple or any sweetened cooked fruits may be used as a topping. Finely chopped nuts may be sprinkled over all. Cereal Flake Shell One cup crushed wheat flakes, 1% cup sugar, 12 teaspoon cinnamon, % cup melted butter. Mix all together, and press into pie plate. Lemon Chiffon Filling This may be used either in a pastry shell or in cereal flake shell, in which case the whole pie is made without using the oven. One and a half teaspoons gelatine and % cup water soaked together, 4 eggs, % cup lemon juice, 1 teaspoon grated lemon rind, 1 cup sugar, -¥ teaspoon salt. Cook yolks and lemon juice with rind in double boiler, also with half the sugar. Cook till custard consistency. Stir in gelatine and water,

let cool, stirring. Fold in beaten eg@ whites and sugar, and pour into shell. Leave 3 hours to set. Raspberry Refrigerator Pie One tablespoon gelatine, 212 cups milk, 3 egg yolks, 42 cup sugar, 1% teaspoon salt, 1 teaspoon .vanilla, 4% cup sherry, 3 egg whites beaten sfiffly, 1 small, sponge cake or lady fingers, raspberry jam. Soften gelatine in % cup cold milk. Scald remaining 2 cups milk. Beat egg yolks until thick and lemon coloured, add sugar and salti Add egg mixture to the milk and cook in top of double boiler until thick as custard, stirring constantly. Add gelatine mixture and vanilla, stirring until gelatine is dissolved. Cool. When mixture begins to thicken, fold in sherry and the stiffly beaten egg whites. Line a mould with 14-inch sponge cake strips or lady fingers, which have been split and spread with a layer of raspberry jam on each piece and topped with another piece of the same size. Place spoonfuls of the custard mixture in the centre; alternating’ the custard mixture with sponge cake strips, until the mould is filled. Serves 10 to 12. Biscuit Pastry ~ This is for pie shells and is good hut or cold. For butter you may use cod-fat or dripping or even lard with a dash of lemon juice and a few drops of butter flavouring worked in. Half a _ pound, flour, 14 Ib. butter, 2 of. sugar, 1 egg’ yolk, 14 teaspoon baking powder, 1 teaspoon lemon juice, 1 tablespoon water, salt to taste. Soften together the butter (continued on next page)

(continued from previous page) and sugar, adding egg yolk and water, followed by sifted dry ingredients and | lemon juice. | Flaky Dripping Pastry One pound flour, 1 teaspoon baking powder, 1 small teaspoon salt, 8 to 10 oz. dripping, juice of % small | lemon or teaspoon vinegar, and a few drops butter flavouring to taste. Cream. dripping with lemon juice or vinegar, and butter flavouring, then add baking powder, and cream well again. Make a> soft dough as for scones with flour and water, add salt. Roll out to 1% inch’ thickness. Spread with the creamed fat. Dredge with flour. Damp edges, fold | once or twice. Leave standing 5 minutes. | {f you leave it a few minutes each time between rolling it will be very flaky. Roll, put more fat on. Continue until all fat is used, Always fold towards you, and roll away from you. Lemon Meringue Pie : Bake pastry shell first:-Prick all over with fork to prevent air bubbles forming underneath. For the filling: 144 cups cold water, 3 ot 4 tablespoons lemon juice, 1 cup sugar, 2 tablespoons cornflour, 3 egg yolks, pinch_of salt, grated rind of 1 lemon, 1 tablespoon butter. Dissolve cornflour in 4% cup cold water and pour into top part of double boiler. Add balance of water, sugar, salt and egg yolks; break yolks and stir briskly to thoroughly mix all ingredients. Add butter, lemon juice and grated rind and put pot into boiling water. Stir slowly and constantly until mixture becomes thick like a very heavy cream. Allow to cool, Place filling in refrigerator until needed, and have everything cold when putting pie together. Before making the meringue prepare a very hot oven. Turn oven heat regulator to 500 degrees or Regulo 10 and place shelf as high as possible. Meringue: 3 whites of eggs, 3 tablespoons sugar. Beat egg whites until very stiff, then add sugar, 1 level tablespoon at a time and beat well after each addition. Immediately pour the filling into baked pastry shell and distribute it evenly, then put meringue on top. Start from the edge and fill to the centre. Make’ sure meringue touches pastry all round. This will hold it from shrinking. When meringue is all on, smooth it with back of spoon using a light circular movement, then carefully sift 1 level _ tablespoon sugar evenly over top of This will give a beautiful golden brown crust that will cut easily. Place as high as possible in very hot’ oven and bake until a rich golden colour begins to appear on top. (2 to 244 minutes). Watch carefully. Allow to cool, then chill in refrigerator. Orange Meringue Pie — Follow exactly the recipe for lemon meringue pie and use strained orange juice and the grated ‘rind of 1 orange.