ALL PIES have their backers but fresh peaches snuggled in a shell, plums under a pastry lid, green apples, blueberries or other fruits between two flaky crusts are still the top rankers in a popularity poll.
If you know the tricks of blending, chilling and rolling, good pastry is as easy as pie. A cereal crust is even simpler, with no pitfalls by the way and with a fine novel flavor.
Fruits of the season provide the perfect filling for your pie. You’d go a long way before you’d find anything to match them — in economy, variety and good taste.
Jellied Peach Pie
Arrange sliced fresh peaches in a nut-crumb pastry shell, sprinkle lightly with sugar and cover with a lemon jelly mixture cooled until slightly thickened or syrupy.
To make the shell: Grind to-
gether in a food chopper three cupfuls of wheat flakes and onequarter cupful of nut meats. Blend with this two slightly beaten egg whites, then press the mixture firmly on the bottom and sides of an ungreased pie plate. Bake in a moderate oven for 10 minutes. Cool.
To make the lemon jelly: Soften two level teaspoonfuls of plain unflavored gelatine in one-third cupful of cold water. Add twothird cupful of boiling water and stir until thoroughly dissolved. Stir into this five tablespoonfuls of sugar, the juice of one lemon and a tiny pinch of salt. Let stand until it begins to thicken. Then pour over the peaches in the pie shell. Chill before serving.
Green Apple Pie With Cheese
Line a pie plate with plain pastry and fill with sliced tart apples. Spread with sugar—about two-thirds cupful, according to tartness of the fruit. Cover with sliver-thin slices of cheese, put on the top crust and set in a hot oven (450 deg. F.) for 10 minutes, then reduce heat to 350 deg. F. and bake for 40 to 50 minutes.
Or bake a plain apple pie, and while it’s still hot cover the top crust with thinly sliced or grated cheese and put in a slow oven (300 deg. F.) until the cheese is melted. Serve at once.
Deep Plum Pie
Line a pudding dish with fine dried bread crumbs. Fill with washed, stoned and halved plums, then sweeten with sugar in the proportion of about three-quarters cupful to 3YL cupfuls of plums. Cover with plain pastry rolled Vs* to 2£-inch thickness. Slit. Bake for lOminutes at 450 deg. F., then at 350 deg , until pastry is nicely browned and the fruit cooked.
Blueberry Cream Pie
3 Cupfuls of milk 3 Tablespoonfuls of cornstarch
24 Cupful of sugar YH Teaspoonful of salt 3 Eggs, beaten 1 Teaspoonful of true vanilla
Heat the milk. Put the cornstarch, sugar and salt in the top part of a double boiler, mix thoroughly and stir in the hot milk gradually. Cook, stirring constantly, until thick. Continue to cook over hot water for 20 minutes, stirring occasionally. Add part of the hot mixture to the beaten eggs and blend thoroughly, then return to the double boiler, blend and cook for a few minutes longer. Acid vanilla. Cool slightly and pour into a nut-crumb, graham-cracker or baked pastry shell. Chill. Just before serving cover generously with fresh blueberries and sprinkle lightly with powdered sugar.
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