Large Fruit Pies

Ingredients

• about six ounces to a quart
• a little water

Method

1. 1

   Fill a dish about three parts full of fruit, add sugar to taste, and place the fruit in the center to make it high and round.

2. 2

   Roll out the paste to cover the dish, press down the edges, and make four cuts around the fruit.

3. 3

   Optionally, ornament the center of the pie.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 14. The excerpt below is the record exactly as published.

LARGE FRUIT PIES. Pill a dish about three parts full, or rather more, of fruit; add sugar to your palate, or use about six ounces to a quart. Take the fruit from the sides, and place it in the centre, so as to make it high and round in the middle Roll out the paste sufficiently large to cover the dish; lay it on, and with your thumbs press down the paste between the side of the dish and the fruit. Pet the centre of your pie appear nice and round. Make four cuts with a knife round the fruit; trim the paste from the edge of the dish, and notch it round. You may ornament the centre of the pie, either bV cutting any device your fancy may direct, with a knife* or scissors on the top, or by iceing it as directed for Coventry 1 uffs, when it is nearly done. Or, instead of th,s whisk up the white of an egg to a very strong tioth, and lay it over the centre of your pie, as' high as 30 CONFECTIONARY. you can, dust it with a little loaf sugar dust, and let it remain in the oven till set. If the fruit used is nut very juicy, a little water

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