Fruit Pies or Tarts

Name: Fruit Pies or Tarts
Yield: 1 servings
Ingredients: with an under crust only; Have the fruit stewed, sweetened and cold; place a few bits of butter over the fruit; beat the white of 1 egg; 1 tablespoon of fine sugar; If a thicker meringue is liked, make with whites of 2 eggs; and 2 tablespoons of sugar; a little pulverized cracker can be sprinkled over the pie before baking

From The household cook book, 1902

Serves 1

Pies made in this way with one crust are often called 'tarts.'

Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 236. The excerpt below is the record exactly as published.

FRUIT PIES, OR TARTS — Fruit pies of all kinds may be made with an under crust only. Have the fruit stewed, sweetened and cold. Fill the crust with the fruit, place a few bits of b.utter over the fruit, and bake. When the pie is cool, beat the white of 1 egg and 1 tablespoon of fine sugar to a froth, spread over the pie, and brown in the oven. If a thicker meringue is liked, make with whites of 2 eggs, and 2 tablespoons of sugar. If the fruit is very juicy a lit- tle pulverized cracker can be sprinkled over the pie before bakin

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