Currant Pie

Ingredients

• Line a pie-dish with paste
• a layer of currants
• a layer of coffee-sugar
• an even tablespoonful of flour

Method

1. 1

   Cover with paste, and bake.

2. 2

   All pies of this sort should have a slit cut in the center, and should be well pressed down around the edges.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 29. The excerpt below is the record exactly as published.

currant pie of the plainer kind, and perhaps I may think of something else. Grace, see if you think you can make the filling for one of Esther's puddings. They are sim- ple, and always nice." "I think I can, Aunt Jane," said Grace, looking over the receipt. " I suppose I must wet up the corn-starch with water?" " Yes, part of the cupful. Be careful not to put in more water than is required, or your pudding won't stand — that is, it will be soft and liquid, not firm, like a custard." " Beat the eggs separately, Aunty? " " No, that is not necessary, except where it is so stated in the recipe, unless in the case of any kind of nice cake, when the rule is just the reverse. In some lemon pies, only the yolks are put into the mixture, the whites being beaten separately for a cover to the pie ; but where this is the intention, you will find it so explained." So Grace undertook the lemon pudding, and Mrs. AUNT JANE'S COOKING CLASS. 89 King examined into the condition of the fruit-closet. Here she found a quantity of ripe currants and raspber- ries, and though she declared it was a pity to spoil any- thing so nice by cooking it, still, to show the girls what could be done with them, she decided to try two recipes - the following an English one: No. 75 CUBBANT AND KASPBEBBY TABT. Three half-pints currants, measured after being stripped from the stalks, one half-pint raspberries, three heaping tablespoonfuls crushed sugar; turn a small cup upside down in a deep pie dish, fill the dish with the mixture of currants, raspberries and sugar, cover with puff paste, bake from half to three-quarters of an hour. To be eaten cold, with white sugar sifted over it No. 76 — CUBBANT PIE. Line a pie-dish with paste ; in it put a layer of currants and a layer of coffee- sugar alternately until full; dredge an even tablespoonful of flour

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