Clinton News-Record, 1980-11-08, Page 60Perfect pies to top your meals
RAISIN PIE
1 cup raisins and 1 cup water, when they come to
a boil, simmer until tender. Let cool.
Mix together: 1
cup brown sugar, 2 tbsp. flour, 2 egg yolks,
tsp. vanilla, pinch salt, % c. mxik.
Put '/2 cup milk into the raisins and start to
warm up, add the above mixture and thicken.
Egg whites can be used for topping.
From Trinity U.C.W., Listowel
NORWEGIAN APPLE PIE
(Double recipe for large pie plate)
1eg
s/ cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 tbsp. baking powder
1/2 cup flour
1 cup sliced apples
1/2 cup walnuts
Beat eggs, sugar, vanilla, salt and baking
powder until smooth and fluffy. Beat in flour and
blend well.
Stir in apples and walnuts.
Turn into greased pie plate. Bake 30minutesat
350 degrees. Serve warm with cream, whipped
cream or ice cream. From. Trinity Unit 6
Trinity U.C.W.
Listowel
CHOCOLATE RUM
STRIPED PIE
12 oz. pkg. of semi -sweet chocolate chips
l c. milk
c. sugar
1 tbsp. (1 envelope) unflavoured gelatin
1/2 tsp. salt
2eggs , separated
1/4 cup rum
1/2 c. sugar
1 c. heavy cream
2 tbsp.. icing sugar
1 baked pie shell
Combine over hot (not boiling) water;
_Qlaxe chips., . milk,., ....c....sugar.,_..ge titin .,and
salt. Meat until gelatin is dissolved and mixture
is smooth. Quickly beat in egg yolk and continue
cooking 2 minutes, stirring constantly. Remove
from heat, stir in rum Chill hi refrigerator until
completely cool and slightly thickened (about 1
hr.)
In small bowl combine heavy cream and icing
sugar, and beat until stiff peaks form.
Spread half of chocolate mixture into pie shell.
Spread 1% c. of whipped cream over chocolate
layer. Cover with remaining chocolate mixture.
Decorate top.with dollops .of remaining whipped
cream, or pipe through pastry tube. Chill in
refrigerator until firm (about 1 hour)
By Jane McClinchey,
R.R. 2, G Goderich
rt
C.:71
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