Prepared pie shell
¾ cup brown sugar
½ cup granulated sugar
¼ tsp cinnamon
3 eggs slightly beaten
1½ cups imbe sauce (puree cooked down as below)
1 tsp vanilla
½ package instant vanilla pudding
Preparation of imbe sauce: Wash thoroughly 4 quarts of imbes. Cook until skins are soft and flesh is away from seeds. Strain as much as you can by rubbing cooked fruit against the strainer.
Bring to boil 1 quart of imbe puree and 1 cup of sugar. Cook down to an apple butter consistency. Stir often. Cool.
Whip all ingredients together until well-blended. Pour this mixture into 8-9 inch pie shell and bake for 15 minutes at 400ºF and then 30 minutes at 350ºF.
Cover pie with foil if browning too much. Test with a knife; if it comes out clean, pie is done.
It will set up some after coming out of oven. Optional - whipped cream as a topping.
DATE: July 1989
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