Recipe By : Jo Ferry (cmsj69b)
Serving Size : 12 Preparation Time :0:00
Categories : Pies Star Trek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pie crusts (9")
4 lb Italian freestone plums -OR-
4 lb Apricots -OR-
120 oz Unpeeled apricot halves (4 cans)
Custard Filling:
1 c Whipping cream
4 lg Eggs
1 c Sugar
1/2 c Milk
Cinnamon -- to sprinkle on top
Vulcan Custard Fruit Pie
Perach Kisan is similar to Prusah Kisan but differs in fruit and the
arrangement.
Preheat the oven to 350°F. Put the pie crusts 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.
