Angel Food Pie Filling

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups boiling water
• 2 egg whites
• 1 cup drained crushed pineapple
• 1 teaspoon vanilla
• 1 tablespoon lemon juice

Method

1. 1

   Combine sugar, cornstarch, and salt.

2. 2

   Add boiling water and cook, stirring constantly until thick.

3. 3

   Allow to cook over hot water for 15 minutes longer.

4. 4

   Beat egg whites until stiff.

5. 5

   Gradually pour hot mixture into egg whites, stirring while adding.

6. 6

   Add pineapple, vanilla, and lemon juice.

7. 7

   Cool and put in baked pie shell.

8. 8

   Chill and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 12. The excerpt below is the record exactly as published.

ANGEL FOOD PIE FILLING 1 cup sugar 1 cup drained crushed l/4 cup cornstarch pineapple l/4 teaspoon salt 1 teaspoon vanilla 2 cups boiling water 1 tablespoon lemon juice 2 egg whites Combine sugar, cornstarch and salt. Add boiling water and cook, stirring constantly until thick. Allow to cook over hot water 15 minutes longer. Beat egg whites until stiff. Gradually pour hot mixture into egg whites, stirring while adding. Add pineapple, vanilla and lemon juice. Cool and put in baked pie shell. Chill and serve with whipped cream. Mrs. J. D. Stott. APPLE CRUMB PIE 1 cup dark brown sugar Pecan meats 3/4 cup flour l/2 pint whipped cream 1/2 cup butter or margarine Pie pastry 4 apples (tart) Line 9 inch pie plate with pastry. Mix sugar, shortening and flour, blending together. Pare apples and slice thinly. Line pastry with layer of apples. Cover with sugar mixture. Then another layer of apples. Cover with remainder of sugar mix- ture. Bake in hot oven, 400 degrees F., for 40 minutes or until apples are tender. Decorate top with pecan meats. Return to oven for 5 minutes. Serve warm with sweetened whipped cream. Mrs. Earl Howard. 28 COCONUT, CHOCOLATE PIE 6 tablespoons sifted Swans 2 egg yolks, slightly beaten Down Cake Flour 1 cup Baker's Cocoanut 3/4 cup sugar 1 teaspoon vanilla l/2 teaspoon salt 1 baked 9 inch pie shell 3 tablespoons cocoa 4 tablespoons sugar 2 cups milk, scalded 2 egg whites, stiffly beaten Combine flour, sugar, salt and chocolate. Add milk grad- ually. Place in double boiler and cook until thick stirring constantly, Pour small amount of mixture over egg yolks. Return to double boiler. Add coconut and cook 3 or 4 min- utes longer. Add vanilla. Pour into pie shell. Top with meringue made by folding sugar into stiffly beaten egg whites. Bake in oven, 350 degrees F., 12 to 15 minutes. Mrs. H. C. Blackman. BUTTERSCOTCH PIE 1 cup brown sugar 1 egg yolk 2 tablespoons butter 1 egg white, well beaten 2 generous tablespoons flour 1 cup milk Boil sugar and butter together until soft. Beat egg yolk well and add to flour, then add milk. Beat until very smooth. Mix this well with the sugar and butter mixture and cook until thickens. Vanilla may be used for flavoring. Pour into a pan lined with baked pie crust and top with meringue made from the well beaten egg white. Mrs. A. N. Johnson. CHOCOLATE PIE 2 cups milk 1 cup sugar l/3 cup flour l/8 teaspoon salt 1/2 cup cocoa 3 eggs, separated 1/2 teaspoon vanilla Scald milk in double boiler. Add sugar, flour, cocoa, and salt. Mix well. Stir until thick and smooth about 10 minutes. Beat egg yolks and add. Let cook 5 minutes longer. Add vanilla. Pour into baked pie shell and top with meringue. Bake in slow oven until brown. Mrs. Henry Lamb. RAISIN, APPLE PIE 3 apples, cut as for pie 1 tablespoon cinnamon 1 cup water 1 cup raisins 1/2 cup sugar 1 tablespoon butter Put all ingredients together and mix thoroughly. Put in un- baked pie shell. Top with crust and bake in moderate oven. Mrs. P. S. Heaton. 29 CHESS PIE 1 stick butter l/4 teaspoon salt 2 cups white sugar 1 tablespoon vanilla 2 tablespoons meal 1 cup hot water Melt butter, stir in sugar, meal, salt, vanilla and hot water. Add slightly beaten egg yolks. Mix thoroughly and pour into unbaked pie shell. Bake at 350 degrees F., for 15 minutes, then turn oven down to 250 degrees F. Bake slowly for about 1-1/4 hours. Use your own judgement about cooking time as there is such a difference in stoves. When pie seems to be done set out and let cool slightly. While cooling put into a mixing bowl: 4 egg whites, l/8 teaspoon cream of tartar, l/4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.