Americandessert
Blueberry Pie
From Boston Cooking-School cook book, 1896
Serves 3
One-third molasses and ¼ sugar may be used instead of all sugar. Six green grapes (seeds removed), cut in small pieces, much improve the flavor, particularly if huckleberries are used in place of blueberries.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 258. The excerpt below is the record exactly as published.
4 teaspoon salt 1 to 34 cup sugar, white or brown W tablespoon butter 14 teaspoon grated nutmeg or 2 teaspoons lemon juice cinnamon Few gratings lemon rind Line pie plate with pastry. Pare, core, and cut apples in eighths, put row around plate 14 inch from edge, and work towards center until plate is covered; then pileon remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of undercrust, cover with upper crust, and press edges together. Bake.* Evaporated apples, soaked over- night in cold water, may be used in place of fresh fruit. — Deep Apple Pie. Bake in deep baking dish, omitting bottom crust. Serve plain or with cream, whipped cream (plain or frozen), or ice cream. Cardinal Apple Pie. Bake filling (with addition of 1 cup hot water) in small earthen dish, closely covered, in very slow oven (250° F.) for 3 hours. Cool and bake as above. APRICOT PIE 2 cups apricots, mashed Sugar to taste If dried apricots are used, soak 12 hours. Bake* with bottom crust and strips of pastry, lattice fashion over the top. BANANA CREAM PIE Fill baked pie shell with sliced bananas.’ Pour over cold Soft Custard (p. 529). Chill. Cover with whipped cream or sprinkle with coconut. * Pastry, p- 421. To Bake Pies, p. 625. Meringues, p. 625 PIES 627 BANANA PIE 1 cup scalded milk : 2 egg yolks, slightly beaten ig cup sugar \4 cup thin cream or top milk 2% tablespoons flour 34 tablespoon lemon juice Yg teaspoon salt 1 large banana Mix sugar, flour, and salt, and add egg yolks. Pour on scalded milk gradually, while stirring constantly, and cook in double boiler 15 minutes, stirring constantly until mixture thickens, and after- wards occasionally. Cool and add cream, lemon juice, and banana, peeled, scraped, and cut in 14-inch slices. Chill thoroughly and turn into baked pie shell.* Cover with Meringue I (p. 625). BLACKBERRY PIE 21% cups berries, picked over Sugar and washed Y% teaspoon salt Cook berries until soft with enough water to prevent burning. Add sugar to taste and salt. Cool. Line pie plate with pastry,* put on rim, fill with berries. Arrange 6 strips pastry across top, cut same width as rim. Put on upper rim. Bake* 30 minutes. BUTTERSCOTCH PIE I. Fill baked pie shell with Butterscotch Filling (p. 673). Cover with Meringue * or garnish with whipped cream. II. Make three 9-inch circles of Puff Paste, bake and put together with Butterscotch Filling. BLUEBERRY PIE 21% cups berries 1% cup sugar Flour
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