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Archive for the ‘pie’ Category

For the crust, try out one of the shortcrust pastry recipes I posted earlier:
Crisco Pastry
Shortcrust Pastry

In those pastry recipes, I’d commented on Crisco and Spry, which are hydrogenated vegetable fats, and Spry is also one of the ingredients for the lemon curd here. Spry can be substituted here with butter, which probably also gives a better taste.

Cooking the curd in a pan of simmering boiling water rather than over direct heat helps to prevent the eggs from curdling. Read more about this technique and tips on making lemon curd here. If curdling does happen, the lemon curd will have to be strained, so this alternative recipe suggests a way to avoid the problem (including a fascinating scientific explanation) as well as more tips for getting a successful lemon curd.

Lemon Curd Tart

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I posted grandma’s Crisco shortcrust pastry recipe earlier. This one uses another vegetable shortening, Spry, which was Crisco’s main competitor. Read more of my earlier comments on these vegetable shortenings also here.

The recipe’s list of ingredients states ‘butter’ next to ‘Spry’, though the ingredients refer only to Spry. As I noted in the Crisco pastry recipe, grandma taught me to make shortcrust pastry with ‘half butter, half Crisco’, so similarly, in this recipe, grandmother might have meant to use a combination of butter and Spry.

This pastry can be used as the pie shell for the many pie recipes in grandma’s notebook.

Shortcrust pastry

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This is one of the only pie recipes here with instructions for making the pie shell. It’s basically a shortcrust pastry using vegetable shortening (such as Crisco, see my comments here.)

Giveaway sign of an American recipe: the word ‘Jell-O’. In Singapore, we’ve always followed the British usage – ‘jelly’.

Also, the inclusion of vanilla ice cream. From the sound of it, one is expected to have ready-made commercial ice cream available. I’m amazed to read on this page about the history of ice cream that commercial ice cream production began as early as 1851, in Baltimore, USA. (See also here.) For commercial ice cream to be sold in the tropics, refrigeration was all important, and of course this depended on the generation of electricity. Cold Storage supermarket got its name in the days when refrigerated foodstuffs were something special. As company website says,

Established in 1903, Cold Storage was the child of the Industrial Revolution and Pax Britannica, when Singapore was the “Clapham Junction of the Eastern Seas”. Together with electricity and refrigeration, it allowed European agents of change – the colonial civil servants, merchants, miners, planters, traders – to acclimatise to living in the tropics. It can thus be said that if there were no Cold Storage the modern history of Singapore would probably be quite different.

As early as the 1920s, Cold Storage in Singapore was already mass producing ice cream for sale, not just at its own retail outlets, but also at local provision stores and cafes. You can see from the following ads (published in the Malaya Tribune newspaper in from 1925 to 1929) the names of places where Cold Storage ice cream was available, as well as the fact that there were many varieties including Eskimo Pie (1925), Neapolitan (1929), and vanilla, strawberry, lemon, coffee, tutti-frutti, pineapple, banana, maple nut, raspberry, cherry nut, chocolate and fruit salad flavours (1929)!!

Cold Storage ice cream 1925

Cold Storage ice cream 1925 B

Cold Storage ice cream 1929

No wonder grandma always had a penchant for cassata ice-cream, layers of different flavoured ice-cream a bit like Neapolitan. As a child in the 1970s, I remember she would always order cassata for dessert (and I hated the bits of fruit inside the layers :P — only peach melba no nuts no cream for me, thank you).

I’m sure grandmother has a recipe for ice cream somewhere in her notebook…. and here it is :).

Date Nut Parfait A
Date Nut Parfait B

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Finally, this is the last in the series of pie recipes, all of which sound very American in origin! I’ve written here about the possible source of this influence on my grandmother.

You might want to compare this with the Pineapple Pie/Tart recipe I posted earlier. Read more about the history of the pineapple and its connection with colonial Malaya in that post too.

In addition to canned pineapple, another commercial, packaged product used in this recipe is Carnation Evaporated Milk. I wrote about processed milk earlier here.

Pineapple Filling

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Yet another one in the series of pie recipes.

[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

Pear Almond Pie

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Peach Banana Pie

Another one in the series of pie recipes. Most of them seem to involve a combination of delicious-sounding fruits; somehow the double-barrelled, hyphenated names are very alluring :)!

[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

Peach Banana Pie

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Another one in the series of pie recipes.

No instructions for pie crust, but I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

Raisin Walnut Pie

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