PURITY COOK BOOK

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203 Peach Crumb Pie

Preheat oven to 450°.
Prepare pastry and line a 9” pie plate with
the rolled pastry. Flute the edge, but do
not prick.
Combine

14 cup Pre-Sifted PURITY

All-Purpose Flour

14 cup granulated sugar

14, cup lightly-packed brown sugar

14 teaspoon cinnamon
Cut in finely

14, cup butter or margarine
Set aside one-half of this mixture.
To remaining half, add

14, cup chopped walnuts
Sprinkle nut mixture over bottom of pastry
lined pie plate.
Drain

1 (28-ounce) can peach halves

Arrange the drained peaches, cut side down
over the nut mixture. Sprinkle reserved
crumb mixture over the top.
Bake in preheated 450° oven for 10 minutes.
Lower temperature to 350° and bake for an
additional 20 minutes.
Serve while warm.

204 Pear Streusel Pie

Preheat oven to 450°.

Prepare pastry and line a 9” pie plate with the
rolled pastry. Flute the edge, but do not prick.

Drain
1 (28-ounce) can pear halves

Slice lengthwise into thirds and arrange in the
pastry lined pie plate.
Combine

14 cup Pre-Sifted PURITY

All-Purpose Flour
1, cup lightly-packed brown sugar
1 teaspoon cinnamon

ly teaspoon nutmeg
Cut in finely —

14 cup butter or margarine
Sprinkle over the pears.
Bake in preheated 450° oven for 10 minutes.

Lower temperature to 350° and bake for an
additional 20 minutes.

Serve while warm.

205 Meringue for Pies

Preheat oven to 400°.
Beat to very soft peaks
2 egg whites
Few grains salt
Gradually beat in
4 tablespoons sugar
Beat until stiff. (Sugar should be completely
dissolved. )
Beat in
14 teaspoon vanilla or other flavouring
Pile meringue on warm pie filling. Spread to
edge so that it joins the crust all the way
around. (This prevents shrinking.) Swirl or
peak for an attractive top.
Bake in preheated 400° oven for 7 to 8 minutes
or until lightly browned.
Cool at room temperature, away from drafts.

VARIATION:
(a) Three Egg Meringue

Use 3 egg whites, few grains salt, 6 tablespoons
sugar and 14 teaspoon flavouring. Prepare
and bake as above.

If a meringue topped pie is difficult to cut, dip a
sharp knife in water and shake off the excess.
Repeat this between cuts.

206 Lemon Meringue Pie

Combine in top of double boiler
1 cup sugar
3 tablespoons Pre-Sifted PURITY
All-Purpose Flour
3 tablespoons cornstarch
14 teaspoon salt
Stir in
114 cups boiling water

Place over medium direct heat and bring to a

boil, stirring constantly. Remove from the
direct heat and place over boiling water.
Cover and cook for an additional 5 to 7
minutes, stirring occasionally.
Pour some of this hot mixture into

2 beaten egg yolks
Return to double boiler top and cook over
boiling water for another 2 minutes, stirring
constantly.
Remove from the heat and blend in

1 tablespoon butter or margarine

14, cup lemon juice

2 teaspoons finely-grated lemon rind

82 Use Pre-Sifted Purity Flour for all your baking needs

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