108 THE BLUE BIRD CooK BOooK

CHILLED PINEAPPLE PIE (A La Royal Hawaiian)

CRUST
Bake any good crust in a DEEP 9-inch pie pan.
FILLING
4 egg yolks 1 tablespoon lemon juice
Y2 cup sugar 1 teaspoon grated lemon rind
Y% teaspoon salt 4 tablespoons lemon jelly powder
V4 cup crushed pineapple, drained Y cup hot (boiling) pineapple juice
Crushed pineapple, for the top
p 3 MERINGUE
4 egg whites Yq teaspoon cream of tartar

Y cup sugar

Beat egg yolks and add sugar, salt, crushed pineapple, lemon juice and grated
lemon rind. Cook in double boiler, until custard coats a spoon (about 15 minutes),
Dissolve jelly powder in the pineapple juice and blend into the custard. Cool. Make
a very stiff meringue by gradually beating the cream of tartar and sugar into the
egg whites. While the custard is still soft, fold in the meringue and pile in cooled,
baked shell. Sprinkle top with .bits of drained, crushed pineapple. Chill. (NOTE—
The drained crushed pineapple may be replaced by sliced fresh strawberries in season,
but add them after:the custard is cooked and cooled).

MERINGUE PIE

PIE SHELL:
4 egg whites , Y% teaspoon cream of tartar
1 cup sugar

Beat. egg whites until frothy, then add cream of tartar. Beat until real stiff.
Add supa teaspoon ata time and continue beating until all sugar is used up. Pour
into 9-inch pie pan. Bake 1] hour at 300 degrees in preheated oven.
FILLING: | :
4.egg yolks . 1 pint whipping cream
Y2 cup sugar. Few drops vanilla
4 tablespoons lemon juice 2 teaspoons sugar
1 teaspoon grated lemon rind Vanilla wafer crumbs

Mix egg yolks with sugar, add lemon juice and rind. Cook over boiling water until.
thick. Whip Y% pint of whipping cream and add to filling that has been cooled.
Pour into baked pie shell..: Whip rest of cream, add few drops vanilla and 2 teaspoons
sugar and spread over top. Sprinkle with vanilla wafer crumbs and place in
refrigerator for 24 hours.

CRUST FOR ONE PIE
2 cups flour 1 teaspoon salt
2/3 cup lard 4 tablespoons cold water

Blend until mixture is mealy, add water, form in ball, divide with larger piece
lower crust. Roll on floured board. For shell, pierce dough with fork in sever
ices and bake in 400-degree oven until golden brown.

HOT WATER PIE CRUST
2/3 cup shortening 2% cups flour
7 tablespoons boiling water 1 teaspoon salt

Stir shortening, until creamy, add hot water then flour and salt which has been
sifted twice. Form into ball and roll.

PIE TOPPINGS

Plain crust | Aas ee Meringue
Lattice crust top Whipped Cream
Lattice twisted crust top Crumb top