Popular Pies—with Variations

New Zealand Herald, Volume LXXV, Issue 23127, 27 August 1938, Page 7 (Supplement)

Popular Pies —with Variations

W E nre somehow apt to think of pics within certain strict limitations—a savoury pie being tor most people one made with meat, such as steak and kidney, veal or mutton, and the dessert variety being made with apples, or stone or berry summer fruits. The Americans could teach us much in this direction, from tlio uso of tropical fruits as fillings to the proper way to make that delectable American speciality, a pumpkin pie, complete with the proper additions which give that otherwise somewhat dry and insipid vegetable a truly delicious ilavour. Here are a few ideas.

Banana Cream Pie Mix three-fourths cup sugar, onethird cup flour, one-eighth teaspoon salt and add gradually to 2 cups of scalded milk. Cook .15 minutes in a double boiler, stirring constantly until mixture thickeys, and afterwards occasionally. Add 2 egg yolks, slightly beaten, and stir and cook 2 minutes. Cool and Ilavour with 1 teaspoon or one-half teaspoon lemon extract. Then add 1 or 2 sliced bananas. Put in a baked pastry shell and cover with meringue. Bake 20 minutes in a slow oven (300 deg. F.) until the meringue is set. Pineapple Pie Eight slices pineapple, 1 pastry shell, 1 cup cream filling, 1 cup cream, whipped. Spread tho cream filling lightly in bottom of the pastry shell, and arrange on the pineapple halves. Garnish with whipped cream. Whipped cream may be substituted for the cream filling. Cream Filling.—One cup milk, 6oz. sugar, & teaspoon salt, 1 tablespoon vanilla. Beat the sugar, eggs and salt together until perfectly smooth. Add tho warm milk gradually and stir in the vanilla. Raisin Pie Half cup sugar, 2 cups seeded raisins, 1J cups boiling water, £ teaspoon salt, 1 tablespoon grated orange rind, 3 tablespoons orange juice, 2 tablespoons lemon juice, 1 tablespoou grated lemon rind, 2 tablespoons cornstarch, 4 cup walnut meats. Cook raisins in boiling water for 5 minutes; pour into sugar and cornstarch which have been mixed. Cook until thick, about 5 minutes. Remove from fire and add other ingredients. Bake between two crusts. Walnuts may be omitted, if desired. Banbury Tarts One cup raisins, 1 cup sugar, juice | and rind of 1 lemon, 1 egg, 1 cracker or 1 tablespoon bread crumbs. Chop raisins and beaten egg, cracker i arid lemon. Roll plain or flaky pastry | i-iii; thick, cut in pieces 3.J x 3in. Put two teaspoons of the mixture on each piece, moisten edges, fold over and bake 20 minutes in a hot oven (425 deg; F.). Now for two savoury pies for a change. Egg Pie About Jib. flaky pastry, 3 eggs, loz. cheese, salt and pepper. Roll out pastry .and cut a fairly thick round, large enough to fit tho top of a sandwich tin. Roll out remainder of pastry until thinner; cut a larger round and lino the tin. Grate cheese finely. Break eggs each into a cup and then pour whole into the pastry-lined tin. Sprinkle them with the cheese and season with salt and pepper. Dampen edge of pastry and cover with thicker round, pressing edges well together. Brush top with milk to glaze pastry, and put into a hot oven to bake for about 20 minutes. Thia can be served cold and is sufficient for four persons. Salmon Pie Take £lb. rough puff pastry, 1J gills white sauce, a small tin of salmon, 1 saltspoon of anchovy sauce. 1 teaspoon chopped parsley, a squeeze of lemon juice, salt, and cayenne pepper to taste. Remove skin and bone from salmon and break up with a fork. Add to the sauce with parsley, anchovy sauce, salt and cayenne pepper and

Try These Unusual Fillings

lemon juice. Roll pastry out thinly, grease a shallow tin, line with pastry, fill with mixture, and put top on.. Cook for 20 minutes, and serve garnished with parsley and lemon. If preferred, these can be made in the form of separate individual patties.