Note. — A strip of thin pastry wide may be placed
around edge of plate before placing dough for shell, if a
thicker edge is desired. Moisten upper side with cold
water, place sheet of pastry on plate, press down around
edge.
LEMON PIE.
3 tb. cornstarch or 6 tb. flour.
3 tb.
% c. sugar.
H c.
1 c. boiling water.
2 yolks of eggs.
1 T. butter.
2 T.
4 tb. lemon juice.
1 T. grated lemon rind✪ Lemon Pie.
1. Mix cornstarch and sugar.
2. Add boiling water; stir and cook until there is no
taste of raw starch.
3. Beat yolks of eggs; add to hot mixture, first adding a
little of cornstarch mixture to the eggs.
4. Cook over low heat until egg thickens ; remove from heat.
5. Add butter, lemon juice and rind.
6. Cool a little; pour into baked shell.
7. Cover with meringue ; bake in slow oven until meringue
is cooked and lightly browned. Temperature for meringue
— 275°F.
FLOUR MIXTURES
235
MERINGUE.
2 whites of eggs.
3 tb. fruit, icing or fine granulated sugar.
1. Beat whites until stiff, using wire beater.
2. Add sugar gradually.
CHOCOLATE PIE.
3 tb. cornstarch or 6 tb. flour.
1 c. sugar.
1 oz. chocolate, grated.
13^ c. hot milk.
M T. salt.
2 yolks of eggs.
Vs T. vanilla✪ Chocolate Pie.
1. Mix cornstarch, sugar and chocolate.
2. Add hot milk; cook over hot water 45 mins., stirring
frequently.
3. Add yolks of eggs and salt; cook 3 mins. longer.
4. Remove from heat, cool a little, add vanilla; pour
into baked shell.
5. Cover with meringue; brown in a slow oven. Tem-
perature—275°F.
APPLE PIE.
1. Wipe, quarter, core, pare and slice tart apples.
2. Place in buttered baking-dish or deep pie plate; the
dish should be very full.
3. Sprinkle with sugar, 1 to 13^ tb. to 1 apple.
4. Add flavoring — cinnamon, nutmeg or lemon juice.
5. Dot over with small pieces of butter; if apples are not
juicy, add water % tb. to 1 apple✪ Apple Pie.
6. Place narrow strip of pastry around edge of dish,
moisten top; place sheet of pastry over; press edges down.
The pastry should be scored in centre to allow steam to
escape.
7. Bake in hot oven until apples are cooked and pastry
is browned — about 30 mins. Temperature — 425°F.
236
CANADIAN COOK BOOK
APPLE PIE WITH UNDER CRUST.
1. Line a pie plate with pastry.
2. Prepare apples, cut in slices.
3. Fill plate with apples, mounding the centre a little.
4. Sprinkle with sugar (1 to 13^2 tb. to 1 apple), nut-
meg, cinnamon or lemon juice.
5. Dot over with small pieces of butter.
6. Moisten edge of pastry with cold water.
7. Score upper crust; place over top; press edges down.
8. Bake in hot oven about 40 mins.
Temperature — 450°F. ; reduce slightly during last 10 mins.
DEEP FRUIT PIES.
1. Butter a baking dish; sprinkle with sugar and bread
crumbs, if fruit is juicy.
2. Place pie funnel in centre of dish; fdl dish with fruit,
sprinkle with sugar and bread crumbs.
3. Cover with pastry which has been scored to allow
steam to escape.
4. Bake in hot oven; reduce the heat towards the end of
the cooking, to thoroughly soften the fruit.
Note. — Instead of bread crumbs, flour may be used to
thicken the juice. Minute tapioca (about 1 tb. to 1 pie)
may also be used.
CUSTARD PIE.
2 eggs.
c. sugar.
li T. salt.
13^ c. hot milk.
14: T. vanilla, or
Few gratings nutmeg✪ Custard Pie.
1. Beat eggs slightly; add sugar and salt.
2. Add milk; strain; cool, add flavoring.
3. Pour into pie plate lined with pastry.
Page 72 · 4 recipe records on this page
Presented as published in 1924. 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
Note. — A strip of thin pastry wide may be placed around edge of plate before placing dough for shell, if a thicker edge is desired. Moisten upper side with cold water, place sheet of pastry on plate, press down around edge.
LEMON PIE.
3 tb. cornstarch or 6 tb. flour.
3 tb.
% c. sugar.
H c.
1 c. boiling water.
2 yolks of eggs.
1 T. butter.
2 T.
4 tb. lemon juice.
1 T. grated lemon rind.
1. Mix cornstarch and sugar.
2. Add boiling water; stir and cook until there is no taste of raw starch.
3. Beat yolks of eggs; add to hot mixture, first adding a little of cornstarch mixture to the eggs.
4. Cook over low heat until egg thickens ; remove from heat.
5. Add butter, lemon juice and rind.
6. Cool a little; pour into baked shell.
7. Cover with meringue ; bake in slow oven until meringue is cooked and lightly browned. Temperature for meringue — 275°F.
MERINGUE.
2 whites of eggs.
3 tb. fruit, icing or fine granulated sugar.
1. Beat whites until stiff, using wire beater.
2. Add sugar gradually.
CHOCOLATE PIE.
3 tb. cornstarch or 6 tb. flour. 1 c. sugar.
1 oz. chocolate, grated. 13^ c. hot milk.
M T. salt.
2 yolks of eggs. Vs T. vanilla.
1. Mix cornstarch, sugar and chocolate.
2. Add hot milk; cook over hot water 45 mins., stirring frequently.
3. Add yolks of eggs and salt; cook 3 mins. longer.
4. Remove from heat, cool a little, add vanilla; pour into baked shell.
5. Cover with meringue; brown in a slow oven. Temperature—275°F.
APPLE PIE.
1. Wipe, quarter, core, pare and slice tart apples.
2. Place in buttered baking-dish or deep pie plate; the dish should be very full.
3. Sprinkle with sugar, 1 to 13^ tb. to 1 apple.
4. Add flavoring — cinnamon, nutmeg or lemon juice.
5. Dot over with small pieces of butter; if apples are not juicy, add water % tb. to 1 apple.
6. Place narrow strip of pastry around edge of dish, moisten top; place sheet of pastry over; press edges down. The pastry should be scored in centre to allow steam to escape.
7. Bake in hot oven until apples are cooked and pastry is browned — about 30 mins. Temperature — 425°F.
APPLE PIE WITH UNDER CRUST.
1. Line a pie plate with pastry.
2. Prepare apples, cut in slices.
3. Fill plate with apples, mounding the centre a little.
4. Sprinkle with sugar (1 to 13^2 tb. to 1 apple), nutmeg, cinnamon or lemon juice.
5. Dot over with small pieces of butter.
6. Moisten edge of pastry with cold water.
7. Score upper crust; place over top; press edges down.
8. Bake in hot oven about 40 mins.
Temperature — 450°F. ; reduce slightly during last 10 mins.
DEEP FRUIT PIES.
1. Butter a baking dish; sprinkle with sugar and bread crumbs, if fruit is juicy.
2. Place pie funnel in centre of dish; fdl dish with fruit, sprinkle with sugar and bread crumbs.
3. Cover with pastry which has been scored to allow steam to escape.
4. Bake in hot oven; reduce the heat towards the end of the cooking, to thoroughly soften the fruit.
Note. — Instead of bread crumbs, flour may be used to thicken the juice. Minute tapioca (about 1 tb. to 1 pie) may also be used.
CUSTARD PIE.
2 eggs.
c. sugar. li T. salt. 13^ c. hot milk. 14: T. vanilla, or Few gratings nutmeg.
1. Beat eggs slightly; add sugar and salt.
2. Add milk; strain; cool, add flavoring.
3. Pour into pie plate lined with pastry.
Records on this page
Lemon PieChocolate PieApple PieCustard Pie