Fresh Fruit Pie

Ingredients

• Fresh fruit, cut in pieces
• 1/4 cup cracker crumbs or
• 1/4 cup sugar
• 2 tablespoons quick-cooking tapioca or
• 2 tablespoons flour
• 1/8 teaspoon salt
• Milk

Method

1. 1

   Line pie plate with pastry, fill with fruit, and cover with sugar mixed with cracker crumbs, tapioca, or flour, and add salt.

2. 2

   Put on top crust and bake.

3. 3

   Reduce heat as necessary to keep mixture from boiling over.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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 259. The excerpt below is the record exactly as published.

1 tablespoon quick-cooking tapioca VY cup cherry juice Few grains salt 2 tablespoons sugar Line pie plate with paste. Put in cherries. Mix juice, sugar, tapioca, and salt and pour over cherries. Putontopcrust. Bake.” * CHOCOLATE CREAM PIE 3 squares chocolate VW teaspoon salt 21% cups cold milk 4 egg yolks, slightly beaten 4 tablespoons flour 2 tablespoons butter 1 cup sugar 2 teaspoons vanilla Scald milk with chocolate. Beat until mixture is smooth. Com- bine flour, sugar, and salt. Add to egg yolks. Pour small amount of chocolate mixture over egg mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Add butter and vanilla. Cool. Pour into baked pie shell* and cover with Meringue II* or whipped cream. GERMAN CHEESE PIE OR CHEESE CAKE German Sweet Pastry (p. 623) 2 eggs 1% pounds dry or pressed cottage cheese 2 tablespoons cornstarch Ys pint sour cream 1 teaspoon vanilla 34 cup sugar Cinnamon and sugar Roll out pastry and line pie plate. Mix other ingredients, put | through ricer or coarse strainer 3 times. Fill pie and dust top lightly with cinnamon and sugar. Bake* in moderate oven (350° F.) about 50 minutes or until firm. Serve cold. * Pastry, p. 621. ‘To Bake Pies, p. 625. Meringues, p. 625. PIES 629 COFFEE CHIFFON PIE 1 tablespoon granulated gelatine 34 cup sugar 34 cup cold strong coffee 4% teaspoon salt 4 eggs ¥4 cup hot strong coffee 1 tablespoon lemon juice Soak gelatine in cold coffee 5 minutes. Beat egg yolks slightly. Add 14 cup sugar, salt, and hot coffee and cook over boiling water until custard-like. Add gelatine and lemon juice. Cool slightly. Beat whites until stiff with remaining sugar. Fold into custard. Fill baked pie shell* and chill. Serve spread with a thin layer of whipped cream. CRANBERRY PIE 114 cups cranberries 14 cup water 34 cup sugar 11% tablespoons flour Mix ingredients and cook 10 minutes. Cool. Bake* in one crust, with a rim, and strips across top. Cranberry and Raisin Pie. Add ¥% cup seeded raisins to mixture. BOSTON CREAM PIE (p. 657) CREAM PIE Fill baked pie shell with Cream Filling (p. 672) or bake two or three 9-inch circles of pastry * and put together with filling; sprinkle top with powdered sugar. Frangipan Cream Pie. Use Frangipan Cream (p. 673). Coconut Cream Pie. Cover with Meringue I.* Sprinkle with grated coconut. Bake in slow oven (300° F.) until delicately brown. Devonshire Cream Pie. Cut out three 9-inch pastry circles. Cut center from one, leaving. 1¥%-inch ring. Bake. Put Cream Filling (p. 672) between pieces. Place ring on top, fill with fresh strawberries or other fruit sweetened to taste. Garnish, if desired, with whipped cream. Graham Cracker or Rusk Cream Pie. Mix lightly, 114 cups cracker or rusk crumbs (rolled fine) with 144 cup granulated sugar _* Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. 630 THE BOSTON COOKING-SCHOOL COOK BOOK and Yécup melted butter. Line pie plate, reserving 144 cup crumbs, fill with Cream Filling, cover with Meringue I,* sprinkle with reserved crumbs, and bake )% hour. CURRANT PIE 1 cup currants V4 cup flour 1 cup sugar 2 egg yolks, slightly beaten 2 tablespoons water Mix flour and sugar, add egg yolks mixed with water. Wash currants, drain, remove stems, and then measure; add to first mixture and bake in one crust; cool, cover with Meringue I,* and bake.* CUSTARD PIE ara eggs, slightly beaten V4 teaspoon salt 6 tablespoons sugar 3 cups milk Few gratings nutmeg Add sugar, salt, and milk toeggs. Line plate with Plain Pastry * and build up a fluted rim.* Strain in the mixture and sprinkle with few gratings nutmeg. Bake 10 minutes in hot oven (450° F.), then reduce heat to moderate (350° F.), and bake until firm when tested with silver knife. Caramel Custard Pie. Caramelize sugar and add it to scalded milk before pouring on eggs. Chocolate Custard Pie. Scald milk with 2 squares chocolate. Beat with whisk until smooth. Coconut Custard Pie. Add 4% cup grated coconut to custard mixture. Sprinkle top with grated coconut or, when baked, spread with Meringue I,* sprinkle with coconut and bake until delicately brown. DATE PIE 2 cups dates, pitted 1 cup cold water 2 tablespoons orange juice Cook dates and water to a thick paste. Add orange juice and cool. Fill baked pie shell* and cover with whipped cream. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. PIES 631 DATE CUSTARD PIE 2 cups milk 2 eggs 144 pound dates 4 teaspoon salt Few gratings nutmeg Cook dates and milk 20 minutes in double boiler. Strain, rub through sieve, and add eggs and salt. Finish like Custard Pie. FRESH FRUIT PIE Fresh fruit, cut in pieces 4 cup cracker crumbs or 4 cup sugar 2 tablespoons quick-cook- Y teaspoon salt ing tapioca or 2 table- Milk spoons flour Line pie plate with pastry, fill with fruit, and cover with sugar mixed with cracker crumbs, tapioca, or flour, and add salt. Put on top crust and bake.* Reduce heat as necessary to keep mixture from boiling over. LEMON MERINGUE PIE 11% cups sugar 4 egg yolks 1% cups boiling water Grated rind 2 lemons 4 tablespoons cornstarch 1% cup lemon juice 4 tablespoons flour 2 teaspoons butter Mix cornstarch, flour, and sugar, and add boiling water, stirring constantly. Stir until mixture boils and cooks 20 minutes in double boiler. Add butter and egg yolks. Cook 2 minutes and add rind and juice of lemon. Fill baked pie shell,* spread with Meringue I,* and bake until delicately brown. For firmer filling, use 5 table- spoons flour and 5 tablespoons cornstarch. LEMON SPONGE PIE 4 eggs 1% lemons, grated rind and juice 1 cup sugar 1g teaspoon salt

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