Ginger-Biscuit Pie Recipe
This flavorsome ginger biscuit pie is a great treat for all seasons. Tuck in your favorite nuts - relish the delicious bite!
Ingredients
1 Cornflake crust shell
12 of our own ginger biscuits
11/4-cups boiling water
1 heaped tblspn, any jam
1/2-cup each sugar and seedless raisins
walnut-siz knob butter
1 tspn, each: ground cloves, ground cinnamon
and grated nutmeg
2 large, or 3 small apples
1 tblspn, lemon juice
pinch salt
Directions
Put gingernuts in the top of a double boiler and pour the boiling water on them.
Beat until smooth.
Add all the ingredients except apples and lemon juice, and heat in the double boiler for 10 minutes, stirring occa- sionally.
In the meantime grate the apples coarsely.
Add the apples and lemon juice to the rest of the ingredients and pour immedi- ately into the pie shell.
Bake at 350° F until firm to the touch.
Serve with whipped cream on top.
Beat until smooth.
Add all the ingredients except apples and lemon juice, and heat in the double boiler for 10 minutes, stirring occa- sionally.
In the meantime grate the apples coarsely.
Add the apples and lemon juice to the rest of the ingredients and pour immedi- ately into the pie shell.
Bake at 350° F until firm to the touch.
Serve with whipped cream on top.
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