PRECISION INGREDIENT RECIPES

Red Cherry Pie

1 can seeded red cherries, drained Y% cup cherry juice
(1% cups) 14% tablespoons Minute Tapioca
4 cup sugar 1 recipe Pie Crust

Combine cherries, sugar, cherry juice, and Minute Tapioca, and let stand
about 15 minutes, or while pastry is being made. Line a 9-inch pie plate with
pastry rolled to %-inch thickness. Moisten edges of pastry with cold water.
Fill pie shell with cherries. Adjust top crust. Bake in hot oven (450° F.) 20
minutes, then decrease heat to moderate (350° F.) and bake 20 minutes
longer, or until filling is cooked.

Raisin Pie

1 cup raisins 4 cup sugar

2 cups water 3 tablespoons lemon juice

2 tablespoons Minute Tapioca Grated rind 4 lemon
l4 teaspoon salt 1 tablespoon butter

1 egg, slightly beaten 1 baked 9-inch pie shell

Soak raisins in water overnight, or for several hours. Add Minute Tapioca
and salt, and cook in double boiler 25 minutes, or until tapioca is clear, stirring
frequently. Pour a small amount of tapioca mixture over egg, stirring vigor-
ously. Return to double boiler, add sugar, and cook until thickened. Remove
from fire, add lemon juice, rind, and butter. Cool. Fill pie shell. Cover with
whipped cream.

Prune Pie
114% tablespoons Minute Tapioca 2% cups cooked prunes, drained, seeded,
14 teaspoon salt and halved
lg cup sugar 1% cups prune juice

1 tablespoon lemon juice

Combine Minute Tapioca, salt, sugar, prunes, and fruit juices. Heat to boiling
and remove from fire. Let stand about 15 minutes, or while pastry is being
made. Line a 9-inch pie plate with pastry, rolled to %-inch thickness. Fill with
prune mixture, and arrange lattice of pastry strips across top. Bake in hot

oven (425° F.) 10 minutes, then decrease heat to moderate (350° F.) and bake
30 minutes longer. Cool. Serve with or without whipped cream.

Apricot Pie
14% tablespoons Minute Tapioca 1 cup hot apricot juice
4 cup sugar 1 recipe Pie Crust
14 teaspoon salt 1% cup crushed pineapple, drained
2 cups cooked dried apricots, drained 14% cup pineapple juice

Combine Minute Tapioca, sugar, and salt. Add apricots and juice and let
stand 15 minutes, or while pastry is being made. Line a 9-inch pie plate with
pastry rolled to %-inch thickness. Add pineapple and pineapple juice to
apricot mixture and turn into pie shell. Arrange lattice of pastry strips across
top. Bake in hot oven (425° F.) 10 minutes; then decrease heat to moderate
(350° F.) and bake 30 minutes longer. Cool. Serve with or without sweetened
whipped cream.

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