Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center
For 4-6 people you need:
1 cup all-purpose flour
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water
1/2 package orange or apricot flavored jello
1 cup boiling water
2 candied cherries
If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.
- Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
- Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
- Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
- Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.
TO SERVE: Cold
TO VARY: Use raspberry or strawberry jello.
TO STORE: In the refrigerator.
Printed in Canada. © Copyright Paul Hamlyn Ltd 1967