PURITY COOK BOOK

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197 Raisin Pie
Preheat oven to 400°.

Combine in a saucepan
1 cup lightly-packed brown sugar
2 tablespoons Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon salt

Add
2 cups seedless raisins
2 cups boiling water

Bring to a boil. Simmer until raisins are plump
and mixture starts to thicken (about 10
minutes). Stir constantly.

Remove from the heat and stir in
3 tablespoons lemon juice
2 teaspoons finely grated lemon rind

Cool while making the pastry.

Prepare pastry and line a 9” pie plate with the
rolled pastry. Roll out top crust and cut
slits in the centre.

Pour cooled filling into pastry lined pie plate.

Moisten the edge. Place top crust in position.
Seal and flute the edge.

Bake in preheated 400° oven for 35 to 45
minutes or until pastry is golden brown.

VARIATION:
(a) Raisin Nut Pie

Add ¥% cup chopped walnuts to the cooked
raisin mixture in above recipe.

198 Mince Pie

Preheat oven to 400°.

Prepare pastry and line a 9” pie plate with
the rolled pastry. Roll out top crust and
make slits in the centre.

Use about
3 cups mincemeat (recipe No. 199)
OR
Combine
1 (20-ounce) can mincemeat (2 cups)
with

1 cup chopped apple, or applesauce
or drained crushed pineapple

Place mincemeat filling in the pastry lined
pie plate. Moisten edge. Place top crust in
position. Seal the edge and flute.

Bake in preheated 400° oven for about 30
minutes or until the pastry is golden brown.
Serve hot.

To reheat: Place Mince Pie in a preheated
300° oven for about 20 minutes.

To protect the oven from spillovers when baking
fruit pres, place a prece of foil on rack beneath
pre. Do not lay foil on element or cover racks
completely.

199 Mincemeat

Combine in a large kettle
3 cups ground suet
1 sliced orange
1 sliced lemon
3 cups water

Boil for 30 minutes and then strain out the
sliced fruit.

Add to hot suet mixture
4 cups seedless raisins
3 cups chopped cooked prunes
8 cups chopped apples
114 cups cut citron or peel
4 cups granulated sugar
114 cups lightly-packed brown sugar
3 cups fruit juice (apple, pineapple
or prune)
34, cup cider vinegar
14, cup molasses
2 teaspoons salt
1, teaspoon pepper
1 tablespoon nutmeg
4 teaspoons cinnamon
114 teaspoons ground cloves
1 teaspoon allspice

Boil for 30 minutes, stirring very frequently
to prevent sticking.

Pack in hot sterilized jars, seal tightly and
store in a cool, dry place.

Yield: About 4 quarts.

Leftover mincemeat (from a partially used jar
or can) can be used in tasty Mincemeat Tarts.
Served hot, these are a popular Christmas treat.

For a lattice top pie, cut rolled pastry into
strips which are about 44" wide. Criss-cross
the strips over the pie, trim and moisten at the
edge to seal to bottom crust.

80 Purity Pre-Sifted Flour — the Modern All-Purpose Flour

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