Prune and Apricot Pie
Line a 9-inch pie-plate with flaky pastry, sprinkle with 4 teaspoons flour; now combine 2% cups of cut-up unsweetened cooked prunes, and 34 cup cut-up unsweetened cooked apricots, and %4 cup sugar. Arra this mixture in the lined pie-plate. Combine 2 teaspoons lemon juice, 2 tablespoons prune juice and 2 tablespoons apricot juice, and pour it over the fruit in the plate. Dot with butter, using 11/2 tablespoonsful. Cover with a top crust of flaky pastry, and bake in a hot oven (425 degrees or regulo 7) for about 35 to 40 minutes.
plate. We may substitute a cooked pie- | shell. Two and a half cups onion sliced thin, 14% cups milk, 1 teaspoon salt, 1% Ib. cheese (finely sliced), 2 tablespoons butter, 3 eggs slightly beaten, %4 teaspoon pepper. Fry onions in butter till lightly browned. Place upon the crust
in pie plate. Heat milk, slowly add to the eggs, stirring. Add salt, pepper and cheese. Reheat, and when cheese is melted, pour over onions. Bake in slow oven 325 degrees (regulo 3 to 4) for 40 to 45 minutes or until set. Serve hot as a main dish.
NEXT WEEK: Light S| Spongy Cakes
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19561116.2.59.2
Bibliographic details
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New Zealand Listener, Volume 35, Issue 902, 16 November 1956, Page 32
Word count
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200Prune and Apricot Pie New Zealand Listener, Volume 35, Issue 902, 16 November 1956, Page 32
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