Nut Mince Pie

Ingredients

• 1 cup of walnut meats
• 2 cups of apples, cut fine
• 1/2 cup of vinegar
• 1/2 cup of water or fruit juice
• 1/2 cup of sugar
• 1 cup of raisins
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of allspice
• 1/4 teaspoon of cloves
• 1/4 teaspoon of salt

Method

1. 1

   Mix spices and sugar, then add all other ingredients.

2. 2

   Divide into two pie plates lined with pastry, cover with a top crust, and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 357. The excerpt below is the record exactly as published.

. 1 cup of sugar, ^ cup of vinegar, 1 cup of molasses, J/^ cup of boiling water, 1 cup of chopped raisins, cloves, cassia, nutmeg. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NUT MINCE PIE.— 1 cup of walnut meats, 2 cups of apples, cut fine, J^ cup of vinegar, Y^ cup of water or fruit juice, J^ cup of sugar, 1 cup of raisins, J^ teaspoon of cinnamon, J4 teaspoon of allspice, j^ teaspoon of cloves, y^ teaspoon of salt. The spices and the sugar are mixed, then add all the other ingredients. Di- vide into two pie-plates, lined with pastry, cover with a top crust and bake in a hot oven. — Mrs. L. Powell, Oaklawn, 111. CREAMED PEACH PIE.— Peel, stone and halve ripe peach- es. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar and fit on an upper crust. Have ready and cold, a cream sauce, made by scalding Yi pt. of milk, and thicken it with a tablespoon of corn starch, rubbed smooth in a little cold milk. Add 2 tablespoons of sugar and the frothed white of 1 t^^. Boil together for 5 minutes, and set aside to cool. When the pie is done, carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crust, and set in a cool place. Sprinkle with powdered sugar, and eat very cold. — Mrs. Jas. Jordan, Worth, 111. PINEAPPLE PIE.— Beat half the weight of a pineapple in butter to a creamy froth; add its weight in sugar, also the yolks of 5 eggs, continue to beat till very light; add 1 cup of cream, 1 grated pineapple, and the whites of the eggs, beaten to a stiff froth. Bake with an under crust. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PLUM PIE. — Make crust as for custard pie. Quarter and pit plums, and lay them on the crust thick. Beat 1 ^^^ and put a little milk with it, well beaten. Add 1 cup of sugar, some cinna- mon, and a little piece of butter. Pour over plums, and bake. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Stew plums or damsons in only just enough water to keep them from burning; when tender and while hot £'22 PIES AND PASTRY sweeten them with sugar, and when they are cold pour them inlo pie-dishes, lined with paste, dredge flour over them, put on h top crust with a slit in the center, wet and pinch together the edges of the crust, and bake 1 hr. — Mrs. Oscar Hansen, Glenwood, 111. POTATO PIE. — 1 cup grated potatoes, 1 cup sugar, 1 cup boiling water, juice and rind, grated, of 1 lemon, butter size of an egg; boil all together until thick, then put into pie crust and cover just as you would any other pie. — Mrs. Jas. Jordan, Worth, III. PRUNE PIE (Chicopee, Mass., Recipe). — Let M lb. prunes soak in cold water over night; stew until tender, let cool, and remove the stones. Arrange them in a crust,- add J^ cup sugar, 2 tablespoons butter, juice of J^^ a lemon, 2 tablespoons of flour, salt, and juice from the prunes, which should have been reduced in cooking the prunes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PUMPKIN OR SQUASH PIE.— Peel, cut in small squares, cook in hot water just enough to cover, till soft. Run through a colander. 1^ cups of squash are enough for 1 pie. Sweeten to taste, add a little ginger, nutmeg and cinnamon, a pinch of salt and a pinch of baking soda. Put into a pie crust and bake in the oven.— Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, 111. QUAKER PIE.— Yolk of 1 egg, ^ cup sweet milk or water, 1 teaspoon baking powder. Make batter to drop stiff from spoon. Grease deep pic-plate, spread on the batter and cover with stewed apples, and bake. Sauce. — White of 1 egg, butter and sugar, creamed together. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. QUINCE PIE. — Line plate with paste, slice in the quince, and sweeten to taste. They require lots of sugar. Place dots of butter on top, cover with a top crust, and bake. — Mrs. Mary Kemp, Tinley Park, 111. RAISIN PIE. — Mix together 1 cup chopped raisins, 1 cup sugar, 1 cup milk or cream, 1 egg, 2 teaspoons vinegar, cinnamon and cloves to taste. Bake with upper crust. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. COOK COUNTY COOK BOOK 523 LEMON RAISIN PIE.— 1 cup seeded, chopped raisins, the juice and grated rind of a lemon, 1 cup of cold water, 1 tablespoon of flour, 1 cup of sugar, 2 tablespoons of butter. Stir lightly to- gether and bake with upper and under crusts. — Mrs, Conklin, 914 N. 5th Ave., Maywood, 111. RASPBERRY CREAM PIE.— Rub Yz cup each of butter and sugar to a smooth cream; add the beaten yolks of 4 eggs, a large tablespoon of raspberry jam and J^ cup of thick, .-.weet cream. Line a small pie-plate with puflf paste, bake the paste and cook the mixture in a double boiler; put it in the paste, when done, and make a meringue of the whites of the eggs, beaten stifT with a little fine sugar; spread on the top, and brown, — Eloise Jennings, Winnetka, 111. RHUBARB OR PIE-PLANT PIE.— Pour boiling water over 2 cups of chopped pie-plant, and let stand a few minutes, drain off the water, and add 1 cup of sugar, 2 tablespoons of flour, yolks of 2 eggs, well beaten, 3 tablespoons of water. . Bake with an under crust, when done, make an icing by mixing the whites of 2 eggs, well beaten, with 2 tablespoons of sugar, put over the top. Set back in the oven until the icing is a delicate brown. — Mrs. Conk- lin, 914 N. 5th Ave., Maywood, 111. RHUBARB CUSTARD PIE.— Cook 2^ cups rhubarb with about 1 tablespoon of water, add 2^^^ cups sugar just as removed from fire, and add beaten yolks of 2 eggs, stirring vigorously. Put into baked shell, cover with meringue. — Mabel Sturtevant, 105 S, Dearborn St, Chicago, III. SOUR MILK PIE.— 1 cup thick, sour milk, 2 tablespoons of butter, ^ cup raisins, 1 teaspoon of cinnamon,

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