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Pies
Prepare
pastry
according
to
recipe or
package
directions.
If
desired,
for
a
single crust
homemade
pastry
recipe,
substitute
1
A
cup whole wheat
flour for
'A
cup
all-purpose
flour.
Microwave
pie crusts
are
light
in
color.
A
few drops
of
yellow
food
coloring
may
be mixed
with the
liquid
before
adding
liquid
to
the
flour
mixture.
This
will
give the crust
a
pale yellow
color.
Roll
dough
out
and
gently
place
in
pie
plate.
Trim
edge
so a
3
A-inch
overhang
remains.
Roll
overhang
down
to rim of pie
plate.
Flute
edge.
Prick
bottom
and
sides
of
pastry with
fork.
Let pie crust
rest
10
minutes. This
rest
time helps
reduce
shrinkage.
If
desired,
brush
with
dark
com
syrup
or
molasses
for
sweet
fillings,
or
brush
with
Worcestershire
or
soy sauce
for
savory
fillings.
For frozen
crust,
thaw
and remove
from
foil
pie plate
and
place
in
an
8-
or 9-inch glass
pie
plate.
Place
on an
inverted pie
plate.
Heat
1
A
minute, then
prick
crust
and,
if
desired,
brush
with
dark corn
syrup,
molasses,
Worcestershire
or
soy
sauce.
For
crumb
crusts,
combine
1
A
cup
butter
and
'A
cup sugar
in
medium
bowl.
Heat
at
HIGH
1
1
A
to
2
minutes, or
until
butter
is
melted.
Stir
in
1
1
A
cups crumbs {graham
crackers,
chocolate
or
vanilla
wafers). Firmly pat
into
greased
9-inch
pie plate.
Cook
according
to
directions
given
in
chart.
Visually
check
for
doneness.
Pastry crusts
should
be
opaque.
If
crust
is
undercooked,
add
cooking time
in
15
second
increments.
Let
stand
until
cool.
Chill
crumb
crusts.
PIE
CRUST CHART
ITEM
POWER
APPROX.
COOKING
TIME
(in
minutes)
Homemade
or
Mix
HIGH
3to4
Refrigerated
MEDIUM-HIGH
Viz
to
5
Frozen
HIGH
2to2'A
Graham
Cracker
or
Cookie
Crumb
MEDIUM-HIGH
2to2'/2
COCONUT LEMON
MERINGUE
PIE
1Ya
cups sugar
'A
cup
cornstarch
'A
teaspoon
salt
1
'A
cups
boiling
water
3 eggs, separated
Vi
cup lemon
juice
3 tablespoons
butter
or margarine
Grated
peel of
1
lemon
9-inch pie
shell,
baked
(see chart
this
page)
'A
cup
sugar
'A
cup coconut
Yield:
8
Servings
In
3-quart casserole,
combine
1'A
cups
sugar, cornstarch
and
salt,
stir in
boiling
water
and
cover
with
lid.
Cook
at
HIGH
for
6
to
7'A
minutes
or
until
thickened.
Halfway
through cooking,
stir
twice.
Stir
small
amount
of
hot mixture
into
egg
yolks; return
to
hot mixture, beating
until
well
blended.
Add
lemon
juice,
butter
and lemon
peel.
Pour
into
pie
shell;
set
aside.
Meanwhile, beat
egg
whites
until
soft
peaks
form; gradually
add
remaining sugar
and
beat
until
stiff.
Spread meringue
over
filling,
making
sure
it
touches
crust
all
around
the pie
edge.
Sprinkle
with
coconut.
Cook
at
HIGH
for
4
to
6 minutes,
or
until
meringue
is
set.
Cool
completely.
CHOCOLATE ROCKY ROAD
PIE
1
package
(3'A oz.)
chocolate
pudding and
pie
filling
mix
VU
cups
milk
1
to
1'A
cups
miniature
marshmallows
V
2
to
1
cup
coarsely
chopped
walnuts
9-inch
chocolate cookie
crumb
crust,
baked
(see chart
this
page)
Yield:
8
Servings
Combine
pudding mix
and
milk
in
4-cup
glass
measure.
Cook
at
MEDIUM-HIGH
for
6
to
8
minutes or
until
pudding
is
thickened,
stir until
smooth.
Cook
5 minutes then
fold
in
marshmallows and
nuts.
Turn
into
prepared
crust;
chill
until
firm.
Garnish
with
toasted
coconut
or
chopped
nuts.
-37-
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