Page 169 - FLIPBOOK NEW
P. 169

OPEN PEACH PIE

        Ingredients
        3 egg yolks                                              3/4 cup sour cream
        3/4 cup sugar                                            1 teaspoon vanilla
        3 tablespoons flour                                       1/4 cup peach preserves
        3-4 peeled and sliced peaches


        Instructions
        Prepare pie crust from Helen Wright’s Pie Crust recipe and cut it in half. Blend
        together egg yolks, sour cream, sugar, vanilla and flour. Pour into shell. Add slices

        around the top of the pie. Bake at 425 degrees for 40 minutes.



        COCONUT CUSTARD PIE

        Ingredients
        4 eggs slightly beaten                                   1/4 teaspoon salt
        1/2 cup sugar                                            1 3/4 cups milk scalded

        1/2 teaspoon vanilla                                     1 cup shredded coconut.
        nutmeg                                                   pie crust.


        Instructions
        Combine eggs, salt, sugar and coconut. Add milk and vanilla slowly. Pour filling in
        pie crust and sprinkle with nutmeg. Bake in hot oven at 450 degrees for 10 minutes
        and then reduce the temperate to 325 degrees and bake for another 30-40 minutes.

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