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Post by :McEbook
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3387
Click below to download : Pies - Mixed Fruit - Fluffy Fruit Pie (Format : PDF)
Pies - Mixed Fruit - Fluffy Fruit Pie
9" baked and cooled pie shell1 pkg. lemon-flavored gelatin
1/2 cup sugar
1 cup chilled undiluted Evaporated milk
1 Tbsp. Lemon juice
1 1/4 cups of one of:
crushed pineapple
applesauce
apple juice
grape juice
prune juice
apricot nectar
pineapple juice
Bring the fruit to fruit juice to a boil. Add gelatin and stir until dissolved. Stir in sugar. Chill about 30 minutes, or until mixture mounds slightly when dropped from spoon. Whip milk and lemon juice until stiff peaks form. Pour on top of gelatin mixture. Beat in slowly with rotary beater or electric mixer, on low speed.
Pour into chilled pie shell. Chill several hours until firm.
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3 cups mulberries 1 cup sugar 2 Tbsp. cornstarch 1 tsp. lemon juice Mix ingredients, pour into 8-inch pie crust. Bake at 350 degrees for 45 minutes.
Pies - Mulberry - Mulberry Pie
PREVIOUS BOOKS
3/4 pound rutabagas 2 large pears or apples 1 tablespoon maple syrup 1/2 teaspoon coriander 1/4 teaspoon ginger 1/8 teaspoon nutmeg pinch of salt 2 eggs 2 tablespoons brown sugar 1 cup half and half 1 nine inch pie crust Heat oven to 400°. Peel rutabaga and cut into 1 inch chunks; steam or boil 20 minutes. Peel, core and quarter pears or apples; add to rutabaga and cook 10 minutes longer. Puree, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into crust.
Pies - Miscellaneous - Rutabaga Custard Pie
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