AuthorRetroRuth
From 250 Superb Pies and Pastries, Culinary Arts Institute, 1941
Tested Recipe!
[cooked-sharing]
½ cup alphabet noodles
1 cup cinnamon red hots
1 cup pear juice
1 cup water
½ tsp salt
¼ cup sugar
7 tbsp corn starch
2 eggs
2 cups syrup from boiled noodles
1 cup cream or evaporated milk
1 tbsp butter
½ cup unsweetened pineapple juice
1 cup diced canned pears
1 baked pie shell or graham cracker crust
Whipped Cream Topping
1
Combine the first four ingredients and ¼ teaspoon of the salt and cook about 40 minutes or until noodles are tender. Drain and reserve cooking syrup for filling.
2
Sift sugar, cornstarch and remaining ¼ teaspoon of salt together; add eggs, reserved cooking syrup, and cream; cook slowly until thickened, stirring constantly. Remove from heat, add butter, pineapple juice, pears and all but 2 tablespoons of the noodles.
3
Cool filling, then pour into pastry shell. Cover with whipped cream and decorate with reserved noodles.
Ingredients
½ cup alphabet noodles
1 cup cinnamon red hots
1 cup pear juice
1 cup water
½ tsp salt
¼ cup sugar
7 tbsp corn starch
2 eggs
2 cups syrup from boiled noodles
1 cup cream or evaporated milk
1 tbsp butter
½ cup unsweetened pineapple juice
1 cup diced canned pears
1 baked pie shell or graham cracker crust
Whipped Cream Topping
