Berry Pie

Ingredients

• one quart of berries
• one cup of sugar
• a teaspoonful of flour
• a pinch of salt
• a little grated nutmeg

Method

1. 1

   Line a pie pan with pie paste.

2. 2

   Put in the berries half an inch deep; mix sugar with flour, salt, and nutmeg, then add to the berries.

3. 3

   Cover with the top crust, pressing down the edges tightly.

4. 4

   Trim, and bake in a good oven for forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 57. The excerpt below is the record exactly as published.

one quart of berries add one cup of sugar in which has been mixed a teaspoonful of flour, a pinch of salt, and a little grated nutmeg. Cover with the top crust, pressing down the edges tightly. Trim, and bake in a good oven forty-five minutes. This pie is the typical berry pie. 220 VEGETARIAN COOK BOOK WASHINGTON CREAM PIE Crust: Eggs, 6. Vanilla, 1 teaspoon. Flour, 1 rounded cup. Sugar, 1 cup. Lemon juice, 2 teaspoons. Beat the yolks of tlie eggs till very thick ; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff; fold half the whites into the yolks and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie pans, and bake. "When cold, split each cake, and put in the filling. Filling : Milk, 2 cups. Eggs, 2. Flour, y<2. cup. Sugar, % cup. Vanilla, \y^ teaspoons. Put three fourths of the milk into a double boiler, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth; and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly ; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved. PIES 221 COCONUT PIE Desiccated coconut, l^ cup. Eggs, 2. Butter, size of an egg. Milk, 1 cup. Sugar, 1/2 cup. Soak the coconut in the milk; add the beaten eggs, sugar, and butter melted. Line a pie pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired. PRUNE PIE Prune marmalade, 1 pint. Egg, 1. Lemon, 1. Sugar, % cup. To the marmalade add the grated rind and juice of the lemon, the sugar, and the beaten yolk of the egg; put into a pie pan lined with good paste, and bake till the crust is done; remove from the oven, and meringue with the white of the egg. APPLE PIE Line a pie pan with rich paste, and sprinkle over the bottom a little flour and sugar mixed. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle over it a little more flour and sugar, according to 222 VEGETAEIAN COOK BOOK the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste, put on the upper crust, press down the edges, and trim; make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes. RHUBARB PIE Pie paste. Rhubarb, 4 cups. Sugar, 1 large cup. Nutmeg. Salt. Flour. Line a pie plate with paste rolled a little thicker than a silver dollar. Strip the skin off the rhubarb, and cut the stalks into half -inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar mixed with a little flour. Sprinkle a pinch of salt

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