Saturday, February 2, 2013

Quaker Lemon Pie

From "Clayton's Quaker Cook-Book", 1883.

  • Grated rind and juice of two lemons
  • 2 cups sugar
  • butter, the size of an egg
  • 2 tablespoonfuls corn-starch
  • 4 eggs

Rub the butter and sugar smooth in a little cold water; have ready 2 cups boiling water, in which stir the corn-starch, until it looks clear; add to this the butter and sugar, and, when nearly cold, the yolks of four eggs, and the white of one, well beaten, and the rind and the juice of the lemons.

After lining two deep dishes with a delicate paste, and pouring in the mixture, beat the remaining whites of the eggs to a stiff froth, adding two spoonfuls of powdered sugar.

Spread this over the pies when done, returning to the oven to brown.

Tuesday, January 15, 2013

Country Style Green Apple Pie

From "Mrs. Wilson's Cookbook", 1920.

Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer wit:

Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.

Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes.

To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.

Tuesday, November 20, 2012

Rhubarb Pie

From "Fifty-Two Sunday Dinners", 1913.
2 cups rhubarb.
¾ cup sugar.
1 egg slightly beaten.
2 tablespoons flour.
Few grains salt.
Few grains nutmeg.

If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring.

Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed.

Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.)

Sunday, January 8, 2012

Grill Sergeant's Apple Pie

Apple Pie Recipe
A US Department of Defense recipe, from "The Official Website of the Pentagon Channel"

6 cups thinly sliced apples
3/4 cup brown sugar
1 tbsp butter
1 tsp ground cinnamon
1 tsp ground nutmeg
pie crust (recipe follows)

Preheat oven to 450 degrees. Prepare pastry for pie crust. Combine sugar and cinnamon (adjust sugar amount according to tartness of apples). Arrange apples in layers in pastry-lined pie plate. Dot top layer with small pieces of butter. Cover with top crust; cut slits in crust to vent. Place pie in lowest rack of oven and bake for about an hour.

Pie Crust:
2 1/2 cups sifted flour
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chilled butter, cut into small pieces
1/4 cup vegetable shortening
6 tbsp cold water
1 large egg, lightly beaten

In a large bowl, mix together flour, sugar, cinnamon and salt. Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork until a dough forms. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill for 1 hour.

Friday, January 6, 2012

Frugal Houswife Apple Pie

Excerpted from "The American Frugal Housewife", 1832.

When you make apple pies, stew your apples very little indeed; just strike them through, to make them tender. Some people do not stew them at all, but cut them up in very thin slices, and lay them in the crust. Pies made in this way may retain more of the spirit of the apple; but I do not think the seasoning mixes in as well. Put in sugar to your taste; it is impossible to make a precise rule, because apples vary so much in acidity. A very little salt, and a small piece of butter in each pie, makes them richer. Cloves and cinnamon are both suitable spice. Lemon-brandy and rose-water are both excellent. A wine-glass full of each is sufficient for three or four pies. If your apples lack spirit, grate in a whole lemon.

Wednesday, June 29, 2011

More Vintage Pumpkin Pies

Here's a couple more vintage pumpkin pie recipes from "The Woman's Institute Library of Cookery".

PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie is not a favorite. While it is especially popular in the autumn, it may be made at any time of the year. Sometimes pumpkin is dried or canned in the household or commercially for this purpose. Then, too, pumpkins may be kept all winter if they are stored in a cool, dry place and are not bruised when put away.


1-1/2 c. pumpkin
1 c. milk
1 egg
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 Tb. corn starch

The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry. With the pumpkin prepared, mix the milk with it and add the beaten egg. Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.

PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to which spice is added, but much of the original flavor of the pumpkin is lost if too much spice is used. The finished product should not be dark in color, but a golden brown. This dessert becomes much more delicious by adding a layer of whipped cream to it just before serving.


2 c. pumpkin
1-1/2 c. milk
3 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

Prepare the pumpkin as directed above and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices. Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.

Monday, February 15, 2010

The Nature of Pies and Pastries

From "Woman's Institute Library of Cookery, Vol. 4"

Pastry is a shortened dough that is made of flour, water, salt, and fat and used in the preparation of desserts. Chief among these deserts are pies. These are made by baking foods between two crusts of pastry or with a single crust, which may be an upper or a lower one. Originally pies were not intended for desserts. Rather, they were used as the main dish of the meal, as they contained a filling of meat or fish and vegetables. Such pies are still made, but they are not usually the ones intended when pastry for pies is mentioned. It should therefore be understood that the pastry considered in this Section is that which is used with sweet fillings and employed particularly in the making of pies and similar foods that are used for desserts.

Some cooks, especially the French ones, regard as pastry such foods as certain small cakes, the paste used for cream puffs and ├ęclairs, and the sweetened breads made with yeast, such as brioche. In reality, such desserts resemble cakes in use more than they do pastry, and for this reason are discussed in connection with them.

Pastry desserts may be made in various fancy shapes for individual servings or in pies that will serve five or six persons. Pies having one crust usually contain a filling that consists of a custard mixture, a mixture thickened with corn starch or flour, or occasionally a fruit mixture. Some pies also have a top crust covering the filling, and when this is the case a fruit filling, either fresh or cooked, is the kind that is generally used.

Because of the nature of the materials used in the preparation of pastry desserts, the finished product is necessarily high in food value. For instance, starchy material is provided by the flour, fat by the shortening, and sugar in comparatively large amounts by the filling, whether it be fruit of some kind or a material resembling custard. This fact, rather than the taste or the appetite, should aid in determining whether or not pastry desserts should be included in a meal. While the popularity of such desserts causes them to be used somewhat indiscriminately, their use should always be governed by the nature of the rest of the meal. Thus, if the other dishes served provide enough food value, then a dessert lighter than pie should be chosen; but if the rest of the meal is not sufficiently high in this respect, a wholesome pastry dessert will generally prove to be a wise selection.

It is true, of course, that every person must determine for himself whether or not pastry desserts are wholesome enough to be eaten by him. Indigestion is almost sure to result from heavy, soggy, imperfectly baked pastry, because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked. Consequently, it is often not the pie itself but the way in which it is made that is responsible for the bad reputation that this very attractive dessert has acquired. If the correct method of making pastry and pies is followed and the ingredients are handled properly in the making, the digestibility of the finished product need give the housewife very little concern. As a rule, a little experience is needed in order that good results in the making of pastry dishes may be attained, but one who becomes efficient in the other phases of cookery should have no difficulty with foods of this kind.