Archive for the 'Pies' Category
- 3 tablespoons cornstarch
- 2 cups pineapple juice
- 1 cup sugar
- 1/8 teaspoon salt
- 2 cups crushed pineapple
- 4 egg whites
- A baked pie shell
Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.
Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.
- 2 ½ cups flour
- 1/3 cup ice water
- 1 tsp. almond extract
- ¾ tsp. salt
- 1 cup butter or shortening
Sift together flour and salt. Gently blend in shortening; add flavouring; gradually add sufficient water to hold ingredients together. Gently form a smooth ball. Cut in half.
Roll out dough in circular piece about ½ inch thick on lightly floured board.
Sufficient for a 2 crusts 8 or 9 inch pie.