The popularity of homemade pies at the recent Cosmo Centre trade show was evident by the number of patrons lined up to enjoy the lemon meringue pies just taken from the oven, and a variety of other pie flavours.
Indeed, some customers returned for second slices, albeit hoping no one would catch them in the act and report to the keepers of household diets.
This week’s recipes from a favourite cookbook offer ideas for a number of pies to be made occasionally at home.
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Chocolate Pie
- 1 cup milk
- 2 tbsps. grated chocolate
- 3/4 cup sugar
- yolks of 2 eggs
- 2 tbsps. cornstarch
- 1/4 tsp. vanilla
Heat milk and chocolate together. Add cornstarch that has been mixed with a bit of the cold milk. Stir until combined.
Add sugar and beaten egg yolks along with vanilla. Heat thoroughly until thickened then remove from heat and pour into an unbaked pastry shell. Cover with meringue and bake in a moderate oven until meringue is lightly browned. Cool completely before cutting and serving.
• • •
Velvet Pie
- 1 pkg. Jello, any flavour
- 1/2 cup hot water
- 1/4 cup sugar
- 1 tbsp. lemon juice
- 1 can evaporated milk, chilled
- 1 1/2 cups sliced fresh strawberries
- 1 graham cracker pie shell
- cinnamon sugar
Mix Jello with sugar in a small bowl. Pour on hot water and stir until sugar and Jello powder crystals are dissolved.
Chill until Jello mixture is thickened but not solidly set. Fold in evaporated milk and sliced strawberries.
Pour mixture into pie shell. Sprinkle lightly with cinnamon sugar. Chill in refrigerator for several hours before slicing.
• • •
Apple Cheese Pie
- 9 inch pie shell, unbaked
- 6 cups peeled, cored thinly sliced McIntosh apples
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter
- 1 cup shredded cheddar cheese
Combine apples, granulated sugar and cinnamon. Toss to blend then turn into the pie shell.
Combine brown sugar, flour and butter and mix until crumbly. Sprinkle mixture over the apples.
Bake at 400 degrees F for 35 minutes or until apples are tender. Sprinkle with cheese and return to oven just until the cheese melts. Serve warm.
• • •
Cottage Cheese Jam Pie
- 9 inch pie shell, unbaked
- 1/2 cup raspberry or blackberry jam
- 1 1/2 cups cottage cheese
- 1 tbsp. flour
- pinch of salt
- 1 cup heavy cream
- 2/3 cup sugar
- 3 large eggs, separated
- 1 tsp. grated lemon rind, optional
- 2 tbsps. lemon juice
Spread the jam over the bottom of the pie shell.
Combine cottage cheese, flour, salt, cream, sugar, egg yolks, lemon rind and juice.
Beat the egg whites until stiff and then fold into the cheese mixture. Pour over the jam.
Bake in a 450 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and continue baking for another 45 minutes or until firm.
Joyce Walter can be reached at ronjoy@sasktel.net
