Peach Pie

Ingredients

• one quart peaches
• three table-spoons each of sugar
• and cream
• cover with the top crust

Method

1. 1

   Bake under and upper crust in a quick oven for fifteen minutes, then add prepared peaches and cover with top crust.

As published

This recipe was extracted from Buckeye cookery (1892), page 123. The excerpt below is the record exactly as published.

one quart peaches prepared by slicing, and adding three table-spoons each of sugar and cream, cover with the top crust, and place in oven for five minutes. f stewing it.—Mrs, A. B. Morey. a eet | ; | ney | i | | 504. Treat strawberries, raspberries, etc., in the same way.—Mrs. F. L. T., New Orleans. Pracu Pin. Line a pie-tin with puff-paste, fill with pared peaches in halyeee or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two table-spoons powdered sugar; return to oven and brown slightly. Canned peaches Bra : ‘be used instead of fresh, in the same way. DRIED-PEACH PIR. Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half tea-cup boiling water, and butter size of a hickory-nut. Porato PIE. A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or three egos well beaten, sugar and nutmeg to taste; bake without upper crust; eat the day it is baked. This recipe is for two pies.—Miss : 3 Sarah Thomson, Delaware. Poraro Pix. a pie ee Me Re BL ae TAs te : Boil sfiher Trish or sweet potatoes until well done, no and rub ‘ uf through a sieve; to a pint of pulp, add three pints sweet milk, table-spoon melted butter, tea-cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich paste for under crust.— Mrs. R. C. Carson, Harrisburg. < PumPKIN Pir. Stew pumpkin, cut into small -pieces, in a half pint water ; are when soft, mash with potato-masher.very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one well-beaten egg, half cup sugar, two table-s spoons pump- kin, half pint rich milk (a little cream will improve it), a little OG salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven. Some steam pumpkin instead of 222 | 0." PASTRY. PINE-APPLE PIE. A cup of sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated ; beat butter and sugar toa cream, add beaten yolks of eggs, then the pine-apple and cream

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