Food recipes
Pies
Pies
Ingredients:
1 pint of flour.
1/4 cup of butter.
1/4 cup lard, 1 teaspoonful salt.
1/2 cup ice−water.
Directions:
Put the flour, butter, lard, and salt in the chopping−bowl and chop till well mixed. Then add the water, a little
at a time, turning the paste and chopping till smooth, but never touching with the hand. Put a very little flour
on the pastry−board and lift the crust on this, and with a floured rolling−pin lightly roll it out once each way;
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fold it over and roll again, and do this several times till the crust looks even, with no lumps of butter showing
anywhere. Put it on a plate and lay it in the ice−chest for at least an hour before you use it.
Pie−crust will never be light and nice if you handle it. Do not touch it with your fingers unless it is really
necessary. When you use it, get everything ready for the pie first, and then bring out the crust, roll quickly,
and spread over the pie.
In putting the pie in the pan, cut the bottom piece a little larger than you want it, as it will shrink. Sprinkle the
tin with flour, lay on the crust, and after it has been fitted evenly, and is not too tight, cut off the edge. Put a
narrow strip of paste all around the edge, and press it together; if you wet it with a little water it will stick. If
you wish to be sure the filling of the pie will not soak into the under crust,
brush that over with beaten white of egg. After you put in the filling, fold your top crust together and cut some
little shutters to let out the steam. Put on the cover, wet the edges so they will stick together, and pinch evenly.
Deep Apple Pie, or Apple Tart
Fill a baking−dish with apples, peeled and cut in slices.
Sprinkle with flour, cinnamon, and plenty of sugar, about half a cup. Put in the oven and bake till the apples
are soft, and then cool, put on the crust, and bake till brown. Serve powdered sugar and rich cream with this.
All pies cooked in a baking−dish, with no crust on the bottom or sides of the dish, are called tarts by the
English. They are the best kind of pie.
Peach Pie
Line a pie−plate with crust, lay in the peaches, peeled and sliced, sprinkle with flour, and then cover with
sugar; put on a top crust, cut some little slits in it to let out the steam, and cook till brown. Or, make a deep
peach tart.
French Peach Pie
Put the crust in the pie−pan as before; boil a cup of sugar with two tablespoonfuls of water till it threads. Lay
quarters of peaches in the paste, around and around, evenly, no one on top of the other. Break ten
peach−stones and arrange evenly on top; the pour the syrup over, and put a few narrow strips of crust across
the pie, four each way, and bake.
Pumpkin Pie
Ingredients:
1 pint of flour.
1/4 cup of butter.
1/4 cup lard, 1 teaspoonful salt.
1/2 cup ice−water.
Directions:
Put the flour, butter, lard, and salt in the chopping−bowl and chop till well mixed. Then add the water, a little
at a time, turning the paste and chopping till smooth, but never touching with the hand. Put a very little flour
on the pastry−board and lift the crust on this, and with a floured rolling−pin lightly roll it out once each way;
53
fold it over and roll again, and do this several times till the crust looks even, with no lumps of butter showing
anywhere. Put it on a plate and lay it in the ice−chest for at least an hour before you use it.
Pie−crust will never be light and nice if you handle it. Do not touch it with your fingers unless it is really
necessary. When you use it, get everything ready for the pie first, and then bring out the crust, roll quickly,
and spread over the pie.
In putting the pie in the pan, cut the bottom piece a little larger than you want it, as it will shrink. Sprinkle the
tin with flour, lay on the crust, and after it has been fitted evenly, and is not too tight, cut off the edge. Put a
narrow strip of paste all around the edge, and press it together; if you wet it with a little water it will stick. If
you wish to be sure the filling of the pie will not soak into the under crust,
brush that over with beaten white of egg. After you put in the filling, fold your top crust together and cut some
little shutters to let out the steam. Put on the cover, wet the edges so they will stick together, and pinch evenly.
Deep Apple Pie, or Apple Tart
Fill a baking−dish with apples, peeled and cut in slices.
Sprinkle with flour, cinnamon, and plenty of sugar, about half a cup. Put in the oven and bake till the apples
are soft, and then cool, put on the crust, and bake till brown. Serve powdered sugar and rich cream with this.
All pies cooked in a baking−dish, with no crust on the bottom or sides of the dish, are called tarts by the
English. They are the best kind of pie.
Peach Pie
Line a pie−plate with crust, lay in the peaches, peeled and sliced, sprinkle with flour, and then cover with
sugar; put on a top crust, cut some little slits in it to let out the steam, and cook till brown. Or, make a deep
peach tart.
French Peach Pie
Put the crust in the pie−pan as before; boil a cup of sugar with two tablespoonfuls of water till it threads. Lay
quarters of peaches in the paste, around and around, evenly, no one on top of the other. Break ten
peach−stones and arrange evenly on top; the pour the syrup over, and put a few narrow strips of crust across
the pie, four each way, and bake.
Pumpkin Pie
Printed from https://recipe.bluelayer.org/recipe/63635/pies