GREEN CURRANT PIE.— Currants fully grown, and just before
turning red, make very nice pies; mix a little flour or corn=starch
with the sugar used for seasoning, and bake with an upper crust.
Green gooseberry pies are made in the same manner, first picking off
the stems and blossom ends.
CUSTARD PIE — Take 2 teacups milk, 2 eggs, 3 tablespoons
light brown sugar, 1 heaping teaspoon flour, a pinch of salt✪ Custard Pie. Heat
the milk, but do not let it boil. Beat eggs, sugar, flour and salt
together, and add the milk. Line a deep plate with plain crust, pour
in the mixture, and bake in a moderate oven until there is no milk in
the center. Do not let it boil, as that causes it to whey. When
done, grate nutmeg on top.
Custard Pie No. 2 — -The proper proportions for a rich custard pie
are 4 well-beaten eggs, 4 tablespoons of white sugar, and 1 quart of
milk, or milk aTul cream mixed. This makes the filling for a deep
pie=plate with a built=up edge of crust.
20
306 PIES
Frosted Custard Pie.— Use 1 pint of milk, the yolks of 8 eggs and
white of 1, 2 tablespoons of sugar, a pinch of salt. When baked, put
on the frosting made of the 2 remaining whites of the eggs, beaten
stiff, and 2 spoonfuls powdered sugar, a small pinch of salt, and any
flavoring you choose✪ Frosted Custard Pie; set it back in the oven and brown.
ELDERBERRY PIE Take | elderberries and ^ rhubarb, with
sugar sufficient to sweeten, and bake with 2 crusts. This makes an
excellent pie which cannot be distinguished from one made of rasp-
berries, and is much cheaper. This proportion of elderberries and
rhubarb makes a nice jam.
FRIED PIES.— Roll out a good biscuit dough, about 7 or 8
inches in diameter, but a spoonful of any good sauce✪ Fried Pies near the center,
fold the dough over it, press the edges together, and fry like dough-
nuts in smoking hot fat.
FRUIT PIES, OR TARTS — Fruit pies of all kinds may be made
with an under crust only. Have the fruit stewed, sweetened and
cold. Fill the crust with the fruit, place a few bits of b.utter over
the fruit, and bake. When the pie is cool, beat the white of 1 egg
and 1 tablespoon of fine sugar to a froth, spread over the pie, and
brown in the oven. If a thicker meringue is liked, make with whites
of 2 eggs, and 2 tablespoons of sugar. If the fruit is very juicy a lit-
tle pulverized cracker can be sprinkled over the pie before bakin✪ Fruit Pies or Tartsg.
Pies made in this way with one crust are often called " tarts."
Fruit pies can also be made by putting the fruit in a pudding
dish, sweeten and dust over the fruit a little corn^starch, flour, or
cracker 'dust; put bits of butter over the fruit, and any spices liked;
cover with a crust a Itttle thicker than when there is an under crust.
Bake slowly. In this way there is no danger of losing the juice of
the pie.
GOOSEBERRY PIE. — Take ripe gooseberries, or green ones
when fully grown, pick the stems and blow ends from them and place
on the under crust. Mix a tablespoon of cornstarch in a small cup
of sugar for the sweetening✪ Gooseberry Pie. Bake with 2 crusts.
QRAPE PIE. — Take 1 coffee-cup of grapes, 1 tea^cup of sugar, 1
egg, a pinch of salt, a dessertspoon of flour, and a teaspoon of butter✪ Grape Pie.
This makes 1 pie. Bake in 2 crusts.
HICKORY=NUT PIE — Use 1^ pints milk, 4 teaspoons sugar, 2
eggs, and 1 cup chopped hickory=nut meats✪ Hickory-Nut Pie; bake with an under
crust only.
PIES 307
Page 236 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GREEN CURRANT PIE.— Currants fully grown, and just before turning red, make very nice pies; mix a little flour or corn=starch with the sugar used for seasoning, and bake with an upper crust. Green gooseberry pies are made in the same manner, first picking off the stems and blossom ends.
CUSTARD PIE — Take 2 teacups milk, 2 eggs, 3 tablespoons light brown sugar, 1 heaping teaspoon flour, a pinch of salt. Heat the milk, but do not let it boil. Beat eggs, sugar, flour and salt together, and add the milk. Line a deep plate with plain crust, pour in the mixture, and bake in a moderate oven until there is no milk in the center. Do not let it boil, as that causes it to whey. When done, grate nutmeg on top.
Custard Pie No. 2 — -The proper proportions for a rich custard pie are 4 well-beaten eggs, 4 tablespoons of white sugar, and 1 quart of milk, or milk aTul cream mixed. This makes the filling for a deep pie=plate with a built=up edge of crust.
Frosted Custard Pie.— Use 1 pint of milk, the yolks of 8 eggs and white of 1, 2 tablespoons of sugar, a pinch of salt. When baked, put on the frosting made of the 2 remaining whites of the eggs, beaten stiff, and 2 spoonfuls powdered sugar, a small pinch of salt, and any flavoring you choose; set it back in the oven and brown.
ELDERBERRY PIE Take | elderberries and ^ rhubarb, with
sugar sufficient to sweeten, and bake with 2 crusts. This makes an excellent pie which cannot be distinguished from one made of raspberries, and is much cheaper. This proportion of elderberries and rhubarb makes a nice jam.
FRIED PIES.— Roll out a good biscuit dough, about 7 or 8 inches in diameter, but a spoonful of any good sauce near the center, fold the dough over it, press the edges together, and fry like doughnuts in smoking hot fat.
FRUIT PIES, OR TARTS — Fruit pies of all kinds may be made with an under crust only. Have the fruit stewed, sweetened and cold. Fill the crust with the fruit, place a few bits of b.utter over the fruit, and bake. When the pie is cool, beat the white of 1 egg and 1 tablespoon of fine sugar to a froth, spread over the pie, and brown in the oven. If a thicker meringue is liked, make with whites of 2 eggs, and 2 tablespoons of sugar. If the fruit is very juicy a little pulverized cracker can be sprinkled over the pie before baking. Pies made in this way with one crust are often called " tarts." Fruit pies can also be made by putting the fruit in a pudding dish, sweeten and dust over the fruit a little corn^starch, flour, or cracker 'dust; put bits of butter over the fruit, and any spices liked; cover with a crust a Itttle thicker than when there is an under crust. Bake slowly. In this way there is no danger of losing the juice of the pie.
GOOSEBERRY PIE. — Take ripe gooseberries, or green ones when fully grown, pick the stems and blow ends from them and place on the under crust. Mix a tablespoon of cornstarch in a small cup of sugar for the sweetening. Bake with 2 crusts.
GRAPE PIE. — Take 1 coffee-cup of grapes, 1 tea^cup of sugar, 1 egg, a pinch of salt, a dessertspoon of flour, and a teaspoon of butter. This makes 1 pie. Bake in 2 crusts.
HICKORY=NUT PIE — Use 1^ pints milk, 4 teaspoons sugar, 2 eggs, and 1 cup chopped hickory=nut meats; bake with an under crust only.
Records on this page
Custard PieFrosted Custard PieFried PiesFruit Pies or TartsGooseberry PieGrape PieHickory-Nut Pie