*  Exported from  MasterCook  *
 
                                PERACH KISAN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----VULCAN CUSTARD FRUIT PIE-----
                         -Jo Ferry cmsj69b
    2                    Piecrusts -- for 9″ pie pans
                         Fruit**
                         -----CUSTARD FILLING-----
    1      cup           Whipping cream
    4                    Eggs -- large
    1      cup           Sugar
      1/2  cup           Milk
                         Cinnamon -- to sprinkle on top
 
 Note:Perach Kisan is similar to Prusah Kisan but differs in fruit and the
arrangement.**Fruit: 4 pounds of fresh Italian freestone prune plums, or 4 pounds
of fresh apicots, or 4 (30 oz) cans unpeeled apricot halves.This makes two pies.
Preheat the oven to 350. Put the piecrusts in the pie pans and finish the
edges.Set aside. Wash and pit the fresh fruit, cutting each plum or apricot
nearly in half from the stem to blossom end.Starting at the edge of the
pastry-lined pan, arrange them standing up as close to each other as possible,
with the hollow, or pit side facing the center. When the pan is filled, it should
look somewhat like the petals of a blossom, with a single plum or apricot half in
the center, open side up.Put all the ingredients for the custard filling, except
the cinnamon, in a small bowl, and beat with a whisk until it is thoroughly
mixed. Pour half the custard mixture over each pie and sprinkle with cinnamon.
Bake for about 1 hour, or until the crust is lightly browned and the custard is
golden brown.If you use the canned apricots, the procedure is much the same.
Drain the apricot halves and make sure there are no pits in them. (Save the juice
to use in a gelatin dessert or to sweeten a fruit drink.) Arrange the halves as
described above and follow the remaining directions.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving