To Be "Talked About" Use Cookie 'n' Cracker Cookin'

Pies A Plenty

Reading edition

ALADDIN’S APPLE PIE (Yield: 9″ Pie)

1 unbaked pie shell and top pastry 24 TOWN HOUSE CRACKERS 2 cups water 1½ cups sugar 2 tablespoons lemon juice 1 teaspoon grated lemon rind 2 teaspoons cream of tartar 1½ teaspoons nutmeg 1 teaspoon cinnamon 2 tablespoons butter

Combine sugar, water and cream of tartar; bring to a boil. Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9″ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits). Cut design in unbaked top crust (to allow steam to escape); place over filling; flute edges, sealing together. Bake 40 minutes in a 400° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a “make believe” apple pie and requires no apples to prepare it. But, like a regular apple pie, it is delicious with a wedge of cheese or ice cream.

NEVER-FAIL PIE CRUST (Yield: Three 9″ Crusts)

3 cups sifted flour 1½ teaspoons salt ½ cup milk 1 cup shortening

Sift together flour and salt. Scald milk and add shortening, whipping until creamy. Work in dry ingredients. Chill in refrigerator before rolling out on floured board. Keeps well for days, so may be made up in advance.

PIE AND COOKIE DOUGH, rolled on waxed paper, is easily and safely transferred from table to pan.

BLACK BOTTOM MINT PIE (Yield: 9″ Pie)

1 9″ COCOANUT CHOCOLATE CRUST 1 cup milk 6 ounces semi-sweet chocolate 1 egg, separated 1 tablespoon cornstarch 1 package vanilla pudding 1 cup heavy cream 2 tablespoons sugar green food coloring oil of mint flavoring ¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs

Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook until thickened, about 20 minutes. Remove from heat and let cool. Cook vanilla pudding according to directions on the package. Set aside to cool. Spread chocolate mixture over bottom of the COCOANUT CHOCOLATE CRUST. When pudding is cool, fold in beaten egg white and pour over chocolate mixture. Whip cream until stiff; add 5 drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green. Gradually fold in sugar. Pile high on the pie and sprinkle top with COCOANUT CHOCOLATE DROP COOKIE crumbs. Refrigerate 2 to 4 hours before serving.

COCOANUT CHOCOLATE CRUST (Yield: 9″ Pie Crust)

2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs 5 tablespoons butter or margarine

Prepare 2 cups fine crumbs from COCOANUT CHOCOLATE DROP COOKIES. Have butter or margarine room temperature, and using a fork, mix with cookie crumbs until crumbly. Use back of spoon to press this mixture firmly to the sides and bottom of a 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.

COOKIE ’N’ CRACKER CRUSTS in this chapter are ideal for cream fillings. Try lemon meringue in GINGER WALNUT CRUST and chocolate chiffon in COCOANUT CHOCOLATE.

PECAN PIE (Yield: 9″ Pie)

1 9″ CARAMEL CRACKER CRUST ½ cup brown sugar ½ cup cornstarch ¼ teaspoon salt 3 tablespoons butter 2 eggs 1½ cups dark corn syrup ⅔ cup water 1 cup pecans 1 cup whipping cream

Blend sugar, cornstarch, salt, butter, eggs and syrup; add water, cook, stirring constantly until thick. Beat while cooking 5 minutes longer; add nuts; let boil up once. Cool. Pour into CARAMEL CRACKER CRUST; refrigerate 4 to 6 hours. Decorate with whipped cream and pecan halves.

CARAMEL CRACKER CRUST (Yield: 9″ Pie Crust)

1½ cups SALTINE CRACKER crumbs ½ cup dark brown sugar ½ cup ground pecans ½ cup butter or margarine

Combine SALTINE CRACKER CRUMBS, sugar and nuts. Add soft butter; using fork, blend until crumbly. Press against sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 5 minutes at 375° F.

RASPBERRY PARFAIT PIE (Yield: 9″ Pie)

1 9″ GRAHAM CRACKER CRUST 1 package frozen red or black raspberries 1¼ cups liquid 1 pint vanilla ice cream ½ pint (1 cup) whipping cream 1 package red or black raspberry gelatin

Let berries thaw; drain juice into measuring cup. Add water to make 1¼ cups; heat to boiling. Pour over gelatin; stir until dissolved. Add ice cream; whip until melted. Chill until thick, not set (about 20 minutes). Then, fold in berries reserving some for garnish. Pour into GRAHAM CRACKER CRUST; refrigerate until firm. Decorate with whipped cream and berries. Return to refrigerator.

GRAHAM CRACKER CRUST (Yield: 9″ Pie Crust)

1¾ cups GRAHAM CRACKER crumbs ¼ cup granulated sugar 5 tablespoons margarine or butter

Combine GRAHAM CRACKER crumbs and sugar. Using fork, work in soft butter; blend until crumbly. Press firmly to sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 7 minutes at 375° F.

PUMPKIN CHIFFON PIE (Yield: 9″ Pie)

1 9″ GINGER WALNUT CRUST ¾ cup cooked pumpkin 2 eggs, separated ⅓ cup sugar ⅓ cup milk ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon cinnamon ¼ teaspoon salt ¼ cup sugar 1½ tablespoons gelatin 5 tablespoons cool water 1 cup cream, whipped

Combine pumpkin, egg yolks, ⅓ cup sugar, milk and spices. Cook until thick, stirring constantly. Set aside to cool. Soften gelatin in cool water; add to pumpkin custard. Beat egg whites and salt until very stiff; add remaining sugar gradually, whipping gently. Pour pumpkin custard into stiffly beaten egg whites, folding thoroughly but gently. Then pour into GINGER WALNUT CRUST; refrigerate 3 to 6 hours. Top with whipped cream and return to refrigerator until ready to serve.

GINGER WALNUT CRUST (Yield: 9″ Pie Crust)

⅓ cup ground black walnuts 1 tablespoon grated lemon rind 1⅓ cups GINGER SNAP crumbs ¼ cup granulated sugar 5 tablespoons soft butter or margarine

Prepare 1⅓ cups very fine crumbs from GINGER SNAP COOKIES. Add ground nuts, lemon rind and sugar, mixing well together. Using a fork, work in softened margarine or butter until mixture is crumbly. With back of spoon, press this firmly to sides and bottom of 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.

FOR FLUFFIER MERINGUES have egg whites at room temperature before whipping them. To prevent loss of volume add sugar a little at a time, whipping slowly with each addition. Avoid meringue pulling to center by being sure it touches crust all around. This gives egg whites something to hold onto while browning.