Currant Pie

Ingredients

• One pound of flour
• one-half pound of butter
• two ounces of finely powdered loaf sugar
• a pinch of salt
• one tablespoonful of Eagle Baking Powder
• One pint of currants
• the yolk of one or two eggs
• sweeten to taste

Method

1. 1

   Mix the powder, flour, sugar and salt thoroughly together, then rub well in the butter, and make into a stiff paste by adding a little milk, roll out once, very thin.

2. 2

   For the filling, sweeten the currants to taste and add the yolk of one or two eggs.

3. 3

   The white can be used for meringue, if desired.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 76. The excerpt below is the record exactly as published.

CURRANT PIE: One pound of flour, one-half pound of butter, two ounces of finely powdered loaf sugar, a pinch of salt, one tablespoonful of Eagle Baking Powder. Mix the powder, flour, sugar and salt thoroughly together, then rub well in the butter, and make into a stiff paste by adding a little milk, roll out once, very thin. Fruit—One pint of currants, the yolk of one or two eggs; sweeten to taste

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