Recipe: Cheese Puff Tuna Pie (Ann Pillsbury recipe, 1950's)

CHEESE PUFF TUNA PIE

FOR THE PIE CRUST:
1 cup sifted all purpose flour*
1/2 teaspoon salt
1/3 cup lard
3 to 4 tablespoons cold water
FOR THE TUNA FILLING:
2 cans (6 oz. each) tuna
1/2 cup chopped celery
2 tablespoons chopped green bell pepper
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
1 tablespoon butter
3 tablespoons flour
1 2/3 cups (1 tall can) evaporated milk
2 cups shredded Cheddar cheese, divided use
Cheese Puff Topping (recipe follows)

TO PREPARE THE CRUST:
Sift 1 cup flour and salt together into mixing bowl. Cut in lard until the size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture stirring with fork until dough is moist enough to hold together. Roll out on floured surface to 11-inch circle. Fit into 9-inch pie pan. Fold edge to form a standing rim; flute. Set aside.

TO MAKE THE FILLING:
Combine tuna, celery, green pepper, Worcestershire, and salt and pepper to taste in mixing bowl; set aside.

Melt butter in saucepan; blend in 3 tablespoons flour. Gradually add evaporated milk. Cook, stirring constantly, until thick.

Add 1 3/4 cups cheese; stir until melted. (Reserve 1 cup sauce for Topping.) Combine remaining sauce with tuna mixture; blend well. Spoon into pie shell.

TO BAKE:
Bake at 425 degrees F for 15 minutes. Remove from oven. Decrease oven temperature to 375 degrees F.

Cover pie with Cheese Puff Topping. Bake 20 to 25 minutes. Sprinkle immediately with the remaining 1/4 cup shredded Cheddar cheese. Serve at once.

CHEESE PUFF TOPPING

2 eggs, separated

Combine 2 slightly beaten egg yolks into reserved 1 cup cheese sauce; set aside.

Beat 2 egg whites until stiff but not dry; fold gently into cheese-egg mixture.

*For use with self-rising flour in pie pastry dough, omit salt in and decrease water to 2 to 3 tablespoons.

Makes 1 (9-inch) pie, 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage recipe flyer: Pillsbury, 1950's - 60's ?