Apple Custard Pie

Ingredients

• One pint of stewed apples
• a quarter of a pound of butter
• one cup rich cream
• three eggs beaten very light
• sugar to taste
• nutmeg to taste

Method

1. 1

   Mix the ingredients together and bake in a puff paste in a moderate oven.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 51. The excerpt below is the record exactly as published.

APPLE CUSTARD PIE. One pint of stewed apples, a quarter of a pound of but- ter, one, cup rich cream, three eggs beaten very light? sugar and nutmeg to taste. Mix the ingredients together, and bake in a puff paste, in a moderate oven. ORANGE PIE. One scant cup white sugar, three egos, two tablespoons butter, juice and grated rind of one-half orange, juice and grated rind of one-half lemon, nutmeg to taste. Beat butter and sugar well together, then beat in the yolks of the eggs, and orangé and lemon ; put into pastry with- out top crust and bake. When done spread over them the whites of the eggs, beaten stiff with powdered sugar, return to the oven for a few moments to brown. RAISIN PIE. Boil one pound of raisins, one cup of molasses, and one cup of water for one hour; then add one tablespoonful of flour, a small piece of butter, and spice to taste. Bake with two crusts. SQUASH PIE. Six eggs, two cups sugar, one quart of milk, one quart a PIES, TARTS, AND PASTRY. 173 stewed squash, two tablespoonfuls of cinnamon, half a ee grated nutmeg. . | PUMPKIN PIE. | Five eggs, three cups white sugar, two-thirds of a cup of butter, two tablespoonfuls of ginger, one pint of strain- ed pumpkin, and a quart of new milk. This will pe three pies, APPLE MINCE PIE. Twelve apples chopped fine, six well beaten eggs, one cup rich cream, two cups raisins, spice to taste. POTATO PIE. Scald one quart of milk, grate in four large potatoes, and add four ounces of butter while the milk is hot. When cold add four well beaten eggs; spice and sweeten to your taste. Bake with under crust. COCOANUT PIE. One cup of desiccated cocoanut soaked in milk; two - tablespoons of cornstarch, three eggs, a little butter and salt, a little sugar, and the grated rind of half a lemon. Bake without upper crust. APPLE MERINGUE PIE. Stew nice cooking apples, mash until smooth and sea- son with nutmeg. Bake without a top crust, and when done, spread over the top a frosting made by beating the ae ey ee BES NR UE Seas Ait, at ay pe Ne hy REPO se a ied pre Te a m0 We Boren tee se Se ie Aye RAR a he eee ae fete ap Whe ev See Ras Na TRAE eT At UN Ses y ¥ x * 174 DORA’S COOK BOOK. whites of three eggs with three tablespoons of pulverized _ sugar. Replace in the oven and slightly brown. | EXCELLENT MINCE PIE. Two pounds of boiled tongue, four pounds of suet, six pounds of currants, three pounds of chopped apples, the juice and rind of two lemons, a pint of sweet wine, one pound of citron, one pound of orange and lemon peel. Flavor to taste with nutmeg, cloves and mace. ELDERBERRY PIE. One-half pint of berries to a pie, one tablespoon of good vinegar, two tablespoons water, a little sifted flour, sweet- en and flavor to taste. SALT PORK APPLE PIE. Line a tin basin with pastry; nearly fill it with tart quartered apples; season with pepper, and cover with thin slices of salt pork. Put a paste on top, and bake an — hour in a moderate oven. COCOANUT PIE. One-half pound grated cocoanut, six ounces butter, three-fourths pound white sugar, whites of five eggs, one wine-glass sherry wine, one teaspoon grated nutmeg. Beat butter and sugar well; add the cocoanut with as little beating as possible ; then whip in the stiffened whites of the eggs quickly, and bake in open shells, _ PIES, TARTS, AND PASTRY. 75 CURRANT AND RASPBERRY TART. For a tart line the dish, put in sugar and Fruit, lay - bars across and bake. TOMATO PIES. Peel and slice some ripe tomatoes. Sprinkle over a little salt, and let them stand a few moments ; pour off _ the juice, and sweeten, add half a cup of cream, one egg, nutmeg, and cover witha rich paste, and bake slowly forty minutes. — # CHICK’S FAVORITE PIE. _ Line a deep plate with a rich puff. paste, cover with raspberry jam, bake till done ; have ready the whites of | two eggs beaten to a stiff froth, with a tablespoonful of powdered sugar, cover the pie with that and return to the oven for five minutes till set, but not brown. DRIED PLUM PIE. Soak the plums, and stew them gently ; season them with spice and sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.