PURITY COOK BOOK

PRE Pe PS Ph Ph PG Fh BS BS PS Pk Bt Pa Ph Ph PE Fk BE Ph Bh Bh FG Fl Pk Ps os

191 Fresh Berry Pie

Use strawberries, raspberries, blueberries, black-
berries or loganberries. You will need about
4 cups of prepared berries for a 9” pie.
Preheat oven to 400°.

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

4 cups berries
Wash and drain.
Combine

34 to 1 cup sugar (depending upon
tartness of the berries)
3 to 4 tablespoons Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon salt

Place one-half the berries in the pastry lined
pie plate. Add half the sugar mixture. Add
remaining berries and rest of sugar mixture.
Dot with

1 tablespoon butter or margarine
Moisten edge of pastry. Place top crust in
position. Seal edge and flute.
Bake in preheated 400° oven for 40 to 50
minutes or until pastry is golden brown.

VARIATION:
(a) Frozen Berry Pie

Frozen, unsweetened berries may be substi-
tuted for fresh berries. Partially thaw the
berries and drain before using.

If you use sweetened frozen berries for a pie,
reduce sugar to 4 cup.

Baked or unbaked pie shells, fruit, mince and
chiffon pies may all be frozen very successfully
(see page 207.) Do not freeze custard pies or a
pre which has a meringue on 1t.

192. Canned Fruit Pie Fillings

A wide variety of canned fruit pie fillings are
available, mostly in the 20-ounce size. These
are precooked and require no additional in-
gredients.

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

Pour the canned pie filling into the pastry
lined pie plate. Moisten edge of pastry. Place
top crust in position. Seal and flute the edge.

Bake the pie as directed on the can. (This is
usually in a preheated 425° oven for about
30 minutes. )

193 Rhubarb Pie

You will need about 4 cups of diced rhubarb
fora 9” me.
Preheat oven to 400°.
Prepare pastry, and line a 9” pie plate with
the rolled pastry. Roll out top crust; make
slits in the centre.
Peel rhubarb, if necessary. Cut into 1” pieces
to make
4 cups diced rhubarb
Combine
114 to 134 cups sugar (depending
upon tartness of the rhubarb)
Vy cup Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon salt
Place one-half the rhubarb in the pastry lined
pie plate, add about half the sugar mixture.
Add remaining rhubarb and rest of the sugar
mixture.
Dot with
1 tablespoon butter or margarine
Moisten edge of pastry. Place top crust in
position. Seal and flute the edge.
Bake in preheated 400° oven for 40 to 50
minutes or until the pastry is golden brown.

VARIATION:
(a) Frozen Rhubarb Pie

Unsweetened frozen rhubarb may be sub-
stituted for the fresh rhubarb. Partially thaw
and drain before using.

Sweetened frozen rhubarb may also be used.
Thaw and drain it, and reduce sugar to 4 cup.

194 Peach Pie

Select firm peaches for your pie. You will need
about 134 pounds of peaches for a 9” pre.
Preheat oven to 400°.
Prepare pastry, and line a 9” pie plate with the
rolled pastry. Roll out the top crust and cut
slits in the centre.
Blanch the peaches in boiling water for 1
minute, place in cold water. Remove skins
and stones. Slice to make about

4 cups sliced peaches

78 You need only one flour when you use Purity All-Purpose Flour

"PPRPAAnRAPRPARAHRAAnAnanAnAARAAn RR F