Perach Kisan

* Exported from MasterCook *

PERACH KISAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient -- Preparation Method
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-----VULCAN CUSTARD FRUIT PIE-----
-Jo Ferry cmsj69b
2 Piecrusts -- for 9" pie pans
Fruit**
-----CUSTARD FILLING-----
1 cup Whipping cream
4 Eggs -- large
1 cup Sugar
1/2 cup Milk
Cinnamon -- to sprinkle on top

Note:Perach Kisan is similar to Prusah Kisan but differs in fruit and the
arrangement.**Fruit: 4 pounds of fresh Italian freestone prune plums, or 4
pounds of fresh apicots, or 4 (30 oz) cans unpeeled apricot halves.This makes
two pies. Preheat the oven to 350. Put the piecrusts 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.

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