Loosen custard thoroughly from pan with knife (page 20). Shake gently to loosen from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Let settle a few minutes before serving.
[2]_To toast coconut, place in shallow pan and toast in moderate oven (350°F.) until browned, stirring often to brown evenly._
Make Standard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.
Add ½ cup firmly packed brown sugar, ⅓ cup canned peach sirup, 2 tablespoons lemon juice, 2 tablespoons tapioca, flour, or cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange rind, ¼ teaspoon almond extract.
Dot 1 tablespoon butter or margarine over peaches.
Roll remaining dough about ³/₁₆″ thick and cut into strips ½″ wide. Arrange on filling, starting at center and twisting and winding them about 6 times around the top. Join strips by pinching together. Brush spiral with slightly beaten egg white and sprinkle with sugar. Moisten rim of pie. Press end of 1 strip on rim, twist and circle edge of pie, pressing strip against rim where it touches. Join strips as before.
Fry 1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. Remove onions and save for later use.
Cut 1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until richly browned.
Add 3¼ cups boiling water, 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour).
Add 1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.
Roll dough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.
Pour meat mixture into dish and place cooked onions on top.
Fit pastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square make a decorative steam vent by cutting 8 short slits in a snowflake pattern.
Bake in very hot oven (450°F.) 25-30 minutes. Makes 6 servings.
You’ve heard a woman say, admiring another cook’s handiwork. “She has _such_ a light hand with pastry!” Tender, flaky piecrust has always been the prize accomplishment of good cooks! And many’s the woman who has envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every time—is easy as child’s play. And so fast! It’s ready to roll in seconds!