CARAMBOLA AND ORANGE PIE
Ingredients:
PIE CRUST:
1 cup pl. flour
1 cup SR flour
4 oz margarine
1 egg yolk
3 Tbl milk
FILLING:
1½ cup carambola juice extracted with juicer
½ cup orange juice and rind
2 cups sugar
2 egg yolks
1 Tbl butter
1 tsp nutmeg
2 heaped Tbl cornflour
Method:
Pie Crust: Sift flour, add sugar, rub in margarine, add egg yolk and milk. Mix to a firm dough, roll out and line a 9-inch pie plate. Bake in moderate oven till golden.
Filling: Combine juices, rind, sugar and cornflour. Stir over low heat until thick. Add egg yolks, butter and nutmeg. Stir for a few minutes, remove from heat, then pour into cooked pieshell.
MERINGUE TOPPING:
Beat three egg whites until stiff, add ½ cup castor sugar slowly while beating. Mix well. Spread over pie and cook until light golden colour. Cool and decorate with carambola slices, if desired.
DATE: January 1989
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