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.

Ingham Branch Newsletter Oct. 1988

DATE: January 1989

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