Stew and mash through the colander a pound of prunes, one cup of
pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch
rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and
one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or
pear juice for flavor; line a pie plate with crust, fill with the mixture and
210 PASTRY, PIES AND TARTS.
bake quickly. Do not burn. Beat with the whites two tablespoonfuls of
powdered sugar✪ Prune Pie and spread over the top of the pie, brown lightly.
Mrs. B. Melendy.
PEACH OR PLUM PIE.
Peel, stone and slice good flavored peaches. Line a pie plate with
crust and lay in the fruit, sprinkling sugar liberally over in proportion to
the sweetness of the peach. Dot with butter; add a very little water✪ Peach or Plum Pie
and bake with an upper crust, or with cross-bars of paste across the top.
Julia T. Tibbitts.
nOCK CHERRY PIE.
One cupful of cranberries; prick each one with a fork to keep them
from cooking to pieces, one cupful of sugar, one-half cupful of water and
one tablespoonful of flour wet in a little of the water. Stir all together
and bake between two crusts. Mrs. Orval Townsend.
VINEGAR PIE.
Line pie tin with good crust; take three tablespoonfuls of flour, one
teacupful of sugar and mix well. Now add three-quarters of a cupful of
good vinegar and one-quarter of a cup of water; flavor with nutmeg and
cover with strips of crust. Lay on bits of butter and bake in a moderate
oven. L. A. Gregg.
MOCK MINCE PIE.
Take two cupfuls of sugar, one cup of fine bread-crumbs, one cup of
water, one-half cupful of vinegar, one-half pound of chopped raisins, a
piece of butter the size of an egg, one teaspoonful each of cinnamon and
nutmeg. Make a good crust for it. Hattie King.
riARLBOROUGH PIE.
One cup of strained stewed apples, one cup of sugar, one cup of milk,
one-quarter of a cup of butter, two eggs well beaten, nutmeg, bake with
under crust only. Mrs. Geo. Spence,
RHUBARB PIE.
Select the red stalks, those that have grown in the sun, cut off where
the leaves commence, strip off the outside skin, then cut in pieces one-half
inch long; line a pie dish with paste, put a layer of the rhubarb nearly an
inch deep, a large teacupful of sugar, sprinkle with salt, shake over a
little flour, cover with a crust, slit in the center, trim off the edge and
bake in a quick oven until done. Rhubarb pies made in this way are
altogether superior to those made of the fruit stewed N. E. L.
PASTRY, PIES AND TARTS, 211
RHUBARB PIE (STEWED).
Stew and sweeten fruit to taste. Line a dish with paste; brush the
paste over with the beaten white of an egg to keep it from becoming
soggy. Put only one-half cup of water to a two-quart saucepan of the
rhubarb in stewing, or it will be too juicy. Fill the dish three-quarters
full, put strips of paste across as for a tart pie, and bake in a quick oven
until the crust is done. Katharine.
GOOSEBERRY PIE.
Line a deep dish and fill with ripe or green gooseberries, regulating
the quantity of sugar you use by their sweetness (one cup at least); sift
over this a small teaspoonful of flour, add a very little butter, then cover
with a crust and bake. R. A. B.
CUSTARD PIE. ✪ Cream Pie
Page 152 · 6 recipe records on this page
Presented as published in 1917. 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
Stew and mash through the colander a pound of prunes, one cup of pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or pear juice for flavor; line a pie plate with crust, fill with the mixture and
bake quickly. Do not burn. Beat with the whites two tablespoonfuls of
powdered sugar and spread over the top of the pie, brown lightly.
Mrs. B. Melendy. PEACH OR PLUM PIE.
Peel, stone and slice good flavored peaches. Line a pie plate with
crust and lay in the fruit, sprinkling sugar liberally over in proportion to
the sweetness of the peach. Dot with butter; add a very little water
and bake with an upper crust, or with cross-bars of paste across the top.
Julia T. Tibbitts. MOCK CHERRY PIE.
One cupful of cranberries; prick each one with a fork to keep them from cooking to pieces, one cupful of sugar, one-half cupful of water and one tablespoonful of flour wet in a little of the water. Stir all together and bake between two crusts. Mrs. Orval Townsend.
VINEGAR PIE.
Line pie tin with good crust; take three tablespoonfuls of flour, one
teacupful of sugar and mix well. Now add three-quarters of a cupful of
good vinegar and one-quarter of a cup of water; flavor with nutmeg and
cover with strips of crust. Lay on bits of butter and bake in a moderate
oven. L. A. Gregg.
MOCK MINCE PIE.
Take two cupfuls of sugar, one cup of fine bread-crumbs, one cup of water, one-half cupful of vinegar, one-half pound of chopped raisins, a piece of butter the size of an egg, one teaspoonful each of cinnamon and nutmeg. Make a good crust for it. Hattie King.
MARLBOROUGH PIE.
One cup of strained stewed apples, one cup of sugar, one cup of milk, one-quarter of a cup of butter, two eggs well beaten, nutmeg, bake with under crust only. Mrs. Geo. Spence,
RHUBARB PIE.
Select the red stalks, those that have grown in the sun, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacupful of sugar, sprinkle with salt, shake over a little flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed N. E. L.
RHUBARB PIE (STEWED).
Stew and sweeten fruit to taste. Line a dish with paste; brush the paste over with the beaten white of an egg to keep it from becoming soggy. Put only one-half cup of water to a two-quart saucepan of the rhubarb in stewing, or it will be too juicy. Fill the dish three-quarters full, put strips of paste across as for a tart pie, and bake in a quick oven until the crust is done. Katharine.
GOOSEBERRY PIE.
Line a deep dish and fill with ripe or green gooseberries, regulating the quantity of sugar you use by their sweetness (one cup at least); sift over this a small teaspoonful of flour, add a very little butter, then cover with a crust and bake. R. A. B.
CUSTARD PIE.
Records on this page
Mock Mince PiePrune PiePeach or Plum PieCream PieRhubarb PieCustard Pie