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Show Temptingly Tart Grapefruit Meringue Pie Pep up lagging appetites with this tangy, fruity, vitamin-rich pie. The filling, a satiny-smooth combination combina-tion of canned grapefruit juice and fresh orange . . . poured into a tender, ten-der, flaky pie shell . . . topped with a luscious meringue. Your family will Bay it's the best pie you ever made ! Thi$ attractive, fine-eating pie is rich in Vitamin C.Withcannedgrapefruit juice and oranges plentiful, you can serve it often. Grapefruit Meringue Pie 8 tablespoons 2 eprgr yolks, cornstarch slightly beaten 8 tablespoons Grated rind flour and juice of 1 cup sugar 1 orange teaspoon salt 1 baked Spry 2 cups canned Pie Shell unsweetened grapefruit juice Combine cornstarch, flour, sugar, and salt and mix. . . . Add cup grapefruit juice and mix. Add remaining re-maining grapefruit juice and cook until mixture begins to thicken; place over boiling water and cook until thick and smooth (15 minutes), min-utes), stirring occasionally. . . . Stir a small amount of mixture into egg yolks, return to double boiler, and cook a few minutes longer. . . . Add orange rind and juice and cool. Pour into pie shell. . . . Top with meringue made by beating 4 tablespoons table-spoons sugar gradually into 2 stiffly stiff-ly beaten egg whites. . . . Bake in slow oven (325 F.) 25 minutes. Spry Pie Shell Mix VA cups sifted ALL-PURPOSE FLOUR and teaspoon SALT. Measure out 7 tablespoons SPRY and divide into two equal parts. STEP 1 for Tenderness cut in first half of Spry until as fine as meal. STEP 2 for Flakiness cut in remaining Spry until particles par-ticles are size of large peas. Add 3 tablespoons cold WATER, mixing thoroughly into a doush. Roll H inch thick and prick with fork. Fit dough in pan and mnke fluted rim. . . . Bake in very hot oven (450 F.) 10 to 15 minutes. |