APPLE PIE ALA MODE
Ingredients:
For the apple filling
6 apples (preferably cooking variety)
3 tbsp sugar
2 tsp lemon juice
1 tsp cornflour
½ tsp cinnamon powder

For the shortcrust pastry cases
200 gms plain flour
100 gms butter
1 tablespoon powdered sugar
A pinch salt
Vanilla ice-cream
Orange marmalade
Cherries

Method
Sieve the flour and salt together.  Rub the butter into the flour with your finger tips.  Add the sugar and mix well.  Gradually add enough ice-cold water (approx. two to three tablespoons) to make a dough.  Lightly flour the rolling pin and the pastry board.  Roll out the pastry.  Cut rounds of pastry using a large fluted cutter (unless using fluted patty tins).   Press into patty tins (which need not be greased unless new).  Prick all over with a fork.  Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 15 minutes.  Cool and serve.

For the apple filling
Cut the apples into slices.  Mix ¾ tea cup of water with the sugar and lemon juice.  Add the apple slices and cook till soft.  Sprinkle the cornflour and cook for ½ minute.  Finally, sprinkle the cinnamon powder.
Fill the warm filling into the pastry cases.  If you like, sprinkle brown sugar or brush with orange marmalade on top and bake in  a hot oven for one minute.  Decorate with cherries.  Serve with vanilla ice-cream.
 
STRAWBERRY YOGHURT PIE

Ingredients
For the crust
10 digestive biscuits (crushed)
2 tsp powdered sugar
3 tbsp melted butter

For the filling
1/3 cup fresh cream
4 tbsps (5 gms) China grass (agar-agar) cut into pieces tightly packed.
½ cup thick curds
4 tbsps strawberries (crushed)
½ cup castor sugar

For the garnishing
4 strawberries
¼ cup fresh cream

Method
Mix the biscuits, sugar and butter and press the mixture evenly  into a 200 mm (8”) diameter loose bottom tin.  Put to chill.  Whip the cream till soft peaks form and keep refrigerated.  Add the agar-agar to ¾ cup of water and heat on a very low flame till the agar-agar dissolves.  Strain and keep warm.
In a bowl, mix together the curds, strawberries and whipped sugar.  Add the agar-agar mixture and mix well.  Fold in the whipped cream.  Pour the filling over the set crust.  Chill till firm.  Serve chilled, garnished with strawberries and whipped cream.
Tip: To get thick curd, hang the fresh curd in a muslin cloth to drain out the excess liquid.  For best results the crushed strawberries and thick curd should be at room temperature.
 
CREAMY CHOCOLATE PIE

Ingredients:
For the crust
8 crush digestive biscuits
1 tsp powdered sugar
2 tbsps melted butter

For the filling
1 cup dark chocolate, grated
½ cup (100 ml) fresh cream
½ cup cream, whipped

For garnish
1 kiwi, sliced
4 to 5 strawberries sliced
4 peaches, halves sliced

Method
Mix the biscuits, sugar and butter and press the mixture evenly into a 150 mm (6”) diameter loose bottom tin.  Put to chill.
Put the cream to a boil in a broad pan, stirring continuously.  Remove from the fire.  Add the chocolate and stir well till you get a smooth sauce.  Cool slightly and mix in the whipped cream.
Spread the filling over the crust and put to set in the refrigerator.  Decorate with the cut fruits.  Serve chilled.

Recipe Source Tarla Dalal - Asian Age Dec 2007