JAPANESE FRUIT PIE

This recipe came from Margaret Slate whose late husband, Kyle E. Slate, USMC, was the best man at my wedding at Marine Air Station, Cherry Point, N.C. It was the very first military wedding at the base chapel at Cherry Point.  Margaret taught Home Economics in California and North Carolina for many decades, so this recipe comes from a true expert.
Thank you, Margaret!

1 stick margarine  (melted)
1/2 cup  angel flake coconut
1 cup sugar 
1/2 cup raisins
2 beaten eggs
1/2 cup coarsely chopped pecans
1 tablespoon white vinegar
1 regular size frozen Pet Ritz pie shell Preheat oven to 325. 

Mix melted margarine and sugar.  Add beaten eggs, vinegar and mix.  Add coconut, raisins and nuts.  Pour into thawed unbaked pie shell.  (Make sure raisins are covered with egg-sugar mixture to prevent raisins from over browning.)  Bake for 30-35 minutes in the middle of the oven until pie is lightly brown.  Cool before slicing I usually put a cookie sheet in the oven to preheat and place the pie on this to bake.  The bottom crust of pie seems to cook better.

Contact Noah at:
Noah@SemperFidelisNoah.com


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