Food For Peace
Pie Base:
1/3 cup ground walnuts or almonds
1 1/3 Tablesp. melted butter
2 Tablesp. sugar
3/4 cup flour
2 Tablesp. water
Filling:
2 (8 oz.) packages softened cream cheese
1 (400 gram) tin sweetened condensed milk
pinch of salt
1 teasp. vanilla essence
1/2 teasp. sugar
1 cup sour cream
Method:
Pie Base:
1. Mix all ingredients.
2. Press into a greased, 9-inch pie-plate.
Filling:
1. Whip cream cheese until smooth.
2. Beat in condensed milk, salt, lemon juice and vanilla.
3. Whip sour cream and sugar. Set aside.
4. Pour cream cheese mixture into pie base. Spread sour cream on top.
5. Bake 15 minutes in moderate oven until firm.
* Yields one, 9-inch pie.
Back to recipes list
Pie Base:
2 cups blended GRANOLA (See Breakfast
Cereal Recipes.)
1/4 cup melted butter
Filling:
1 cup crumbled CHENNA cheese (See Milk Product
Recipes.)
1 (400 gram) tin sweet condensed milk
2 Tablesp. lemon juice
Method:
Pie Base:
1. Rub butter into granola until it sticks when squeezed in your hand.
2. Press firmly into a greased, 7-inch pie plate.
Filling:
1. Blend CHENNA cheese, condensed milk and lemon juice.
2. Pour into pie base.
3. Refrigerate until firm.
4. Remove from refrigerator.
5. Serve immediately.
* Yields one, 7-inch pie.
Back to recipes list
Filling:
2 cups CHENNA cheese (See Milk Product
Recipes.)
4 Tablesp. yogurt
grated rind of 1 large lemon
1/2 teasp. nutmeg powder
2/3 cup sugar
1 Tablesp. semolina
2 Tablesp. raisins
Pie Base:
1/3 cup ground walnuts or almonds
1 1/3 Tablesp. melted butter
2 Tablesp. sugar
3/4 cup flour
2 Tablesp. water
Method:
Pie Base:
1. Rub all ingredients together.
2. Press into greased, 9-inch pie plate.
Filling:
1. Mix yogurt, lemon rind, nutmeg, sugar and semolina.
2. Knead and rub CHENNA cheese on a dry surface.
3. Beat cheese into yogurt until creamy. Blend, if possible.
4. Stir in raisins.
5. Pour into pie base.
6. Bake in moderate oven 1/2 hour until firm.
* Yields one, 9-inch pie.
Back to recipes list
Pie Base:
1 cup white flour
pinch of salt
1/2 teasp. bicarbonate soda
1 Tablesp. sugar
1/2 cup butter, ghee or oil
2 Tablesp. cold water
Filling:
1 1/2 cups sugar
1/3 cup plus 1 Tablesp. cornstarch or custard powder
1 1/2 cups water
3 Tablesp. butter
2 teasp. grated lemon peel
1/2 cup lemon juice
Method:
Pie Base:
1. Sift flour, salt, soda and sugar.
2. Rub butter into flour evenly.
3. Knead water into flour until a pliable dough forms.
4. Roll dough out on a floured surface to 1/4-inch thick
5. Press dough neatly into a greased, 9-inch pie pan.
6. Cut away excess dough from rim.
7. Bake pie base in moderate oven 20 minutes until golden brown.
8. Remove from oven.
Filling:
1. Mix sugar, cornstarch and water.
2. Stirring constantly, boil gently until it thickens.
3. Remove from heat.
4. Stir in butter, lemon juice and peel.
5. Pour into pastry.
6. Cool completely. Serve.
* Yields one, 9-inch pie.
Back to recipes list
Pie Base:
1 cup white flour
pinch of salt
1/2 teasp. bicarbonate soda
1 Tablesp. sugar
1/2 cup butter, ghee or oil
2 Tablesp. cold water
Filling:
1/2 cup cornstarch
1/4 cup water
1 cup sugar
2 cups milk
1 Tablesp. butter
1 teasp. vanilla essence
1 cup sliced bananas
whipped cream, optional
Method:
Pie Base:
1. Sift flour, salt, soda and sugar.
2. Rub butter into flour evenly.
3. Knead water into flour until a pliable dough forms.
4. Roll dough out on a floured surface to 1/4-inch thick.
5. Press neatly into a greased, 9-inch pie pan.
6. Cut away excess dough from rim.
7. Bake pie base in moderate oven 20 minutes until golden brown.
8. Remove from oven. Set aside.
Filling:
1. Mix cornstarch and water.
2. Stir in sugar and milk.
3. Cook on moderate heat, stirring until thick.
4. Remove from heat.
5. Stir in bananas, vanilla and butter.
6.Pour into baked Pie Base.
* Yields one, 9-inch pie.
Back to recipes list
Pie Base:
2 cups white flour
1/2 teasp. bicarbonate soda
3 Tablesp. icing sugar
1/4 cup yogurt
Filling:
8 large apples, peeled and quartered
1/4 cup water
2 Tablesp. sugar
1 teasp. cinnamon powder
Method:
Pie Base:
1. Sift flour, sugar and salt.
2. Rub butter into flour evenly.
3. Knead yogurt into flour until a stiff dough forms. If pastry feels too dry, add more
yogurt.
4. On a floured surface, roll out 2/3 of the dough to 1/4-inch thick.
5. Press into a greased, 8-inch pie plate.
6. Prick dough all over with fork.
7. Bake 20 minutes in moderate oven until golden brown.
8. Remove from oven and cool.
Filling:
1. Boil apples in water until soft.
2. Drain away excess water.
3. Add sugar, and cinnamon.
4. Mash apples into a puree.
5. Pour into baked Pie Base.
6. Roll out remaining pastry dough the same as for Pie Base.
7. Lay dough over pie.
8. Press around edges to seal.
9. Brush surface with milk.
10. Prick holes all over.
11. Dust with granulated sugar.
12. Bake 1/2 hour in moderate oven until golden brown.
13. Cool completely before cutting.
* Yields one, 8-inch pie.
Back to recipes list
2 cups white or fine whole wheat flour
1 teasp. salt
1 cup butter or oil
1/4 cup water
6 cups apples, sliced thin.
2/3 cups sugar
1/8 teasp. salt
1/4 teasp. cinnamon
1/4 teasp. vanilla essence
1 1/2 Tablesp. butter
Method:
1. Sift flour and salt.
2. Rub butter into flour evenly.
3. Knead in water until stiff dough forms.
4. On a floured surface, roll out half the dough to 1/4-inch thickness.
5. Press dough neatly into greased pie pan.
6. Cut excess dough away from rim.
7. Prick holes all over.
8. Fill Pie base with apple slices.
9. Mix sugar, salt, cinnamon and vanilla.
10. Sprinkle over apples.
11. Dot with butter.
12. Roll out remaining dough as for Pie Base.
13. lay pastry over pie.
14. Press down edges to seal.
15. Cut away excess dough from rim.
16. Prick holes all over pie's surface.
17. Bake in moderate oven 45 minutes until golden-brown.
18. Remove from oven.
19. Brush with milk or butter.
20. Serve with whipped cream or vanilla ice cream.
* Yields one, 9-inch pie.
Back to recipes list
Pie Base:
1 cup white flour
pinch of salt
1 teasp. bicarbonate soda
1 Tablesp. sugar
1/2 cup butter, ghee or oil
2 Tablesp. cold water
Filling:
1/2 cup cornstarch or custard powder
1/3 cup milk
1/4 cup water
1/2 cup pumpkin chunks
1 cup sugar
1 Tablesp. butter
1 teasp. vanilla essence
1/3 teasp. clove powder
1/3 teasp. nutmeg powder
teasp. cinnamon powder
Method:
Pie Base:
1. Sift flour, salt, soda and sugar.
2. Rub butte into flour evenly.
3. Knead water into flour until a pliable dough forms.
4. Roll dough out on a floured surface to 1/4-inch thick.
5. Press dough into a greased, 8-inch pie pan.
6. Cut excess dough from rim.
7. Prick holes all over.
8. Bake 20 minutes in a moderate oven until golden brown.
Filling:
1. Mix cornstarch, milk and water.
2. Steam pumpkin until soft.
3. Blend or mash pumpkin into puree.
4. Mix puree, sugar, butte, vanilla, clove powder, nutmeg, and cinnamon.
5. Bring to a boil.
6. Stir in cornstarch until it thickens.
7. Pour into Pie Base.
8. Bake 1 hour until form and slightly brown.
* Yields one, 8-inch pie.
Back to recipes list
[ Recipes For Peace ]
| 