American pies

Press, 28 May 1979, Page 14

American pies

It is not surprising that sweet pies are so popular in the United States. They are quickly and easily made, particularly when a pre-cooked shell is used. But even when the recipe requires an uncooked shell that presents no problem. Pastry freezes well and when rolled fiat in the size to fit a pie plate can be stored almost indefinitely in a home freezer. It will. thaw out while the filling is being made. In the following selection of American recipes T hope everyone will find something to please. PEACH PARFAIT PIE Peach Parfait Pie is very easily made and requires a pre-cooked pastry shell or a shell made with biscuit crumbs

and melted butter. Fresh peaches are preferable, but drained preserved peaches can be used. You will need:— 3| cups sliced fresh peaches Sugar to taste 1 pkt lemon felly crystals 1 pint vanilla ice cream J cup cream 1 nine-inch cooked pie shell Method: Place the sliced peaches in a bowl and stir in sugar to taste; leave to stand for about 15 minutes then drain off any juice that has formed

and add water to this to make up to one cup of liquid. Heat to boiling and stir in jelly crystals, continuing to stir until, thoroughly dissolved. Chop ice cream and stir in to jelly with | cup cold water. Chill until partly congealed then fold in p .aches. Spoon into the pie shell and chill until firm. Decorate with whipped cream and additional peach slices. RASPBERRY VELVET PIE Raspberry Velvet Pie is well named as the texture of this delicious concoction is smooth and velvety. This pie requires either a cooked pastry shell or one made from crumbs. You will need: — About 500 g frozen raspberries 1 packet raspberry jelly crystals 1 cup boiling water 250 g plain marshmallows 1 cup cream Method: Thaw and drain raspberries, reserving syrup. Add water to the reserved syrup to bring up to 1 cup. Dissolve jelly crystals in the boiling water, add marshmallows

and stir until partially melted. Add the raspberry liquid and chill until partly congealed. Beat until fluffy then fold in raspberries and whipped cream. Fill the pie shell and chill until set. Serve with additional whipped cream and/or ice cream. BANANA CREAM PIE Banana Cream Pie also needs a pre-cooked shell. The bananas can be sliced or mashed according to preference. You will need:— 3 tablespoons flour 1 tablespoon cornflour | cup sugar I teaspoon salt 1 cup milk 1 cup evaporated milk or cream 2 egg yolks 1 teaspoon vanilla Nutmeg Baked nine-inch pie shell Bananas, sliced or mashed. Method: Mix flour, cornflour, sugar and salt in saucepan. Combine milk with evaporated milk and beaten egg yolks. Pour a little of this on to dry ingredients and stir to form smooth paste. Place over heat and gradually add remaining liquid, stirring continually until smooth and thickened; add vanilla and cool. Add bananas according to taste and pour into shell. Sprinkle top with desiccated coconut and grated nutmeg. WALNUT COFFEE PIE Walnut Coffee Pie can be served warm or cold. You will need:— Sufficient pastry for nine-inch pie shell i cup brown sugar 1 cup softened butter I cup white sugar 3 eggs i teaspoon salt J cup cream | cup strong black coffee 1| cups chopped walnuts 1 teaspoon vanilla Method: Cream brown sugar with butter; add white sugar and mix well. Add eggs, one at a time, beating well after each. Add salt, cream and coffee. Cook this mixture in a double saucepan over boiling water for five minutes, stirring continually. Remove from heat and add one cup of walnuts and the vanilla. Pour into pastry lined pie plate and bake at 350 for one hour. Sprinkle with remaining walnuts and return to oven for another five minutes. RAISIN AND NUT PIE Another pie containing

nuts is Raisin and Nut Pie. This is also made ■with uncooked pastry. You will need: 3 eggs 2/3 cup brown sugar 1 teaspoon salt .1 cup butter melted | cup golden syrup or corn syrup 1 teaspoon vanilla 1 cup raisins 1 cup chopped walnuts Pastry for nine-inch pie plate Whipped cream Method: Beat eggs then beat in sugar, salt, butter and syrup. Add vanilla, raisins and walnuts and mix well. Pour into lined pie plate and bake at 400 for 35 to 40 minutes or

until set. Serve warm or cold with whipped cream. RHUBARB CUSTARD PIE . A variation on the rhubarb tart theme is this American style Rhubarb Custard Pie. You will need: Pastry for nine-inch pie plate 3 eggs 3 tablespoons milk 2 cups sugar

■j cup flour i teaspoon ground nutmeg 4 cups diced rhubarb Butter

Method: Beat eggs lightly then beat in the milk, sugar, flour and nutmeg. Stir in rhubarb. Pour all into the lined pie plate and dot with butter. Bake at 425 for 15 minutes; reduce heat to 350 and bake until custard is set or about one hctur. Serve warm with cream.