Tuesday, November 11, 2008

Fig-and-Cranberry Pie

Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugar with four tablespoonfuls of flour and stir into the fig-and-cranberry mixture; let boil, remove from fire, and stir in two tablespoonfuls of butter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake until these are browned.

Montgomery Pie

For the syrup part:

* ½ cup molasses
* ½ cup sugar
* 1 egg
* 1 cup water
* 2 tblsp. flour
* ½ lemon, juice and rind

Combine above ingredients and pour into a 9 inch, unbaked pie shell.

For the topping:

* ⅔ cup sugar
* ¼ cup butter
* 1 egg, beaten
* 1 tsp. baking powder
* 1 cup milk
* 1½ cups flour

Blend butter and sugar, add egg and beat well. Add milk and the sifted dry ingredients a little at a time. Spread topping over mixture in the pie shell. Bake in moderate oven (350-f) for 40 minutes.

Cream Raspberry Pie

After lining a pie plate with pie crust, fill it with red raspberries. Cover it with granulated sugar and with an upper crust, but rub the edges of both upper and lower crusts with butter, so they will not stick together. Then when pie is baked make a cream filling with:

* 1 cup milk
* 1 teaspoon cornstarch
* 2 tablespoons sugar
* vanilla

Cook this and when cool, add the whites of three eggs stiffly beaten. Lift the upper crust of the pie and pour in this cream filling. Replace the crust and sift with powdered sugar.

Sour Cream Raisin Pie

* 1 cup sugar
* ¾ teaspoon cinnamon
* ¼ teaspoon nutmeg
* ⅛ teaspoon salt
* 1 cup thick sour cream
* 3 eggs, slightly beaten
* 2 cups raisins, ground
* 1 unbaked pie shell

Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes.

Pennsylvania Dutch Sour Cherry Pie

* 1 qt. fresh sour cherries
* 1½ cups sugar
* ½ cup flour
* pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust with the cherries. Put on a top pie crust, vented and bake in a hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes more.

Lemon Custard Pie

* 2 tablespoons flour
* ½ cup sugar
* 2 eggs, separated
* pinch of salt
* 1 lemon
* 1½ cups milk
* 1 pie shell

Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15 minutes more.

Pumpkin Pie

* 1½ cups mashed cooked pumpkin
* 1½ cups rich milk
* ¾ cup brown sugar
* 2 eggs
* pastry for 9" shell
* 1 tsp. cinnamon
* ½ tsp. ginger
* ¼ tsp. cloves, powdered
* ¾ tsp. salt
* 2 tblsp. butter, melted

Place all ingredients in a bowl and beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for 10 minutes. Reduce heat to moderately slow oven (325-f). When surface of pie filling turns light brown, test by inserting a silver knife. If it comes out clean the pie is finished baking.

Grandma's Crumb or Sugar Pie

* 2 cups flour
* 1 heaping cup brown sugar
* 1½ tblsp. shortening
* 1 tsp. soda
* ½ cup buttermilk or sour cream
* salt
* 1 9-inch, unbaked pastry shell

Combine sugar, flour and soda. Cut in the shortening and blend well. Add the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast treat especially good for dunking in coffee.

Homemade Pie Crust

To a peck of flour, add the yolks of three eggs. Boil some water, put in half a pound of fried suet and a pound and a half of butter. Skim off the butter and suet and as much of the liquor as will make a light crust. Mix well and roll out.

Lemon Cream Pie

Stir into one cup of boiling water one tablespoonful of cornstarch dissolved in a little cold water. Cook until thickened and clear, then add one cup of sugar, a teaspoonful of butter, and the juice and grated rind of two lemons. Add the beaten yolks of three eggs and take from the fire. Have ready the bottom crust of a pie that has been baked, first pricking with a fork to prevent blisters. Place the custard in the crust and bake half an hour. When done take from the oven and spread over the top a meringue made from the stiffly whipped whites of the eggs, and three tablespoonfuls of sugar. Shut off the oven so it will be as cool as possible giving the meringue plenty of time to rise, stiffen and color to a delicate gold.

Apple Pie

Make up a puff paste crust and lay some around the sides of a dish. Pare and quarter apples. Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel, cut up fine, a little lemon juice, a few cloves; then the rest of the apples, sugar and so on. Sweeten to taste. Boil the peels and cores of the apples in a little water, strain and boil the syrup with a little sugar. Pour over the apples. Put on the upper crust and bake. A little quince or marmalade may be used, if desired.

Pears may be used instead of apples, omitting the quince or marmalade.

Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg and sugar. Put over a slow fire, stirring well until it just boils up. Take off the upper crust and pour the sauce over the pie, replacing the crust.