Dried Fruit Pies
From The home cook book, 1905
Serves 8
Can be baked with or without an upper crust.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
DRIED FRUIT PIES Dried peaches, apricots, prunes, cherries, apples, and other fruits are used for pies. In getting the dried fruit ready, wash quickly in warm water three times. Then cover the fruit wath fresh cold water and let it stand and soak over- night. Next morning stew in the water in which it soaked till tender. Then sweeten and spice to taste, and lay upon the piecrust. A tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.