Pieplant Pie, Rhubarb

Ingredients

• 1/3 lb. of cold butter
• 1/2 glass cold water
• 2 1/2 cups of flour
• 1 tbsp. of flour
• 1 1/4 qts. pie plants, cut up
• 1 1/4 cups of sugar

Method

1. 1

   Prepare the pie crust as in the previous recipe.

2. 2

   Skin and cut pie plants into 1 inch pieces, place in pie crust, sprinkle with sugar and flour, cover with a crust, making slits in the center, and bake for 45 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 108. The excerpt below is the record exactly as published.

glass of cold water, work lightly, roll it out and lina a pie tin with the paste, making a high rim. Then bake it in oven and prepare the filling. Mix the sugar with 2 table- spoonfuls of flour, lemon juice, grated lemon rind and hot water and boil 1 minute, stirring constantly, then cool and mix in the 2 yolks and one whole egg. Put this filling into the baked crust and set aside for a few minutes to thicken. The frosting is made by beating the 2 whites of eggs to a stiff froth, stir in the 6 tablespoonfuls of sugar, cover the pie fill- ing with it and put back into the oven and bake to a light brown color. No. 17— APPLE PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1 >^ cups of flour —229— For the Filling. 4 medium sized sour apples % cup of sugar For Frosting. 2 eggs 2 tbsps. ol sugar % cup of cream % tsp. of cinnamon Preparation: The paste is prepared as given under No. 16. The apples are peeled, cored, sliced, placed into a pie tin lined with paste, sugar strewn over and baked in oven. The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm. No. 18— ANOTHER KIND OF APPLE PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % glass of cold water 3 cups of flour For the Filling. 4 medium sized apples % tsp. of cinnamon % cup of sugar % glass -white wine Preparation: The paste is prepared like No. 16. Half of it is rolled out and the pie tin lined with it. The apples are peeled, cored, sliced, put into the crust which is not 3'et baked, sugar and cinnamon strewn on, the white wine sprinkled over, the rest of the paste rolled out, 4 slits cut in the center and placed over the apples, fastening the edge well by pressing it down and cutting off the superfluous crust. Bake to a nice brown color. No. 19— STRAWBERRY OR HUCKLEBERRY PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % cup of cold water 2 % cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of the crust, line a pie tin with it, fill with berries and sugar, cover as before, (see No. 18), and bake in oven to a nice brown color. No. 20— STRAWBERRY PIE WITH WHIPPED CREAM. Quantity for 6 Persons. Vi lb. of butter % cup of water 1% cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar For the Frosting. 1 pt. whipped cream 2 tbsps. of sugar 1 tsp. of vanilla — 230 — Preparation : The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are qooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries. . No. 21— PEACH PIE. Quantity for 6 Persons. 1/3 lb. of col' butter 2 lbs. of peaches 2 % cups of flour % cup of sugar % cup of cold water Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color. No. 22— SQUASH PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1% cups ot flour For the Filling. 1 pt. of squash 1 pinch of nutmeg 3 eggs ^ cup of cream or milk 1 tsp. of vanilla % tbsp. of corn starch Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes. No. 23— PUMPKIN PIE. Quantity for 6 Persons. % lb. of cold butter V2 glass of cold water 1% cups of flour For Filling. % medium sized pumpkin % cup of sugar % cup of molasses 2 tsps. of cinnamon % pt. of boiling milk 1 pinch of nutmeg 1 tsp. of salt 2 eggs Preparation: The pie crust is prepared as in No. 16. The pumpkin is cut into pieces and cooked until tender. Rub through a colander or sieve, take 2i/^ cups of pumpkin puree, mix it with molasses, milk, salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring constantly. Lastly stir in 3 eggs, put into the crust and bake 45 minutes. —231— No. 24^MINCE PIE. Quantity for 6 Persons. % lb. of cold butter % glass of cold water 1% cups of flour Mince Filling. 1 lb. of lean beef V4, tsp. of salt 1 lb. of sour apples % pt. of cider % cup of molasses % lb. of raisins % cup of sugar % lb. of dried currants % tsp. of ground cloves 1 tbsp. of chopped, sugared, % tsp. of ground cinnamon citron V4, tsp. of grated nutmeg 2 tbsps. of butter % cup of brandy % lb. of suet Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants^ citron, butter, salt and brandy, put into the crust and bake 45 minutes. Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can. No. 25— ANOTHER KIND OF MINCE MEAT. Quantity for 4 Pies. 2 lbs. of Igan beef 1 tsp. of salt 1 lb. of beef suet % lb. of brown sugar 5 lbs. sour apples 1 cup of molasses 1 lb. of raisins 1 orange 2 lbs. of currants 1 lemon % lb. of minced citron % pt. of brandy 2 tsps. of all kinds of spiees Preparation: The meat is prepared as in No. 24. Apples, suet and citron are treated as given in No. 34 and the whole mixed vdth the spices, i. e., 1 teaspoonful of pulverized cinna- mon, % teaspoonful of cloves, ^ teaspoonful of nutmeg, salt, sugar, molasses, raisins, currants, juice of orange and lemon and brandy. Stir it for 10 minutes, put it into a glass can and seal. No. 26— PIEPLANT PIE, RHUBARB. 1/3 lb. of cold butter % glass cold water 2% cups of flour For the Filling. 1 tbsp. of flour 1 % qts. p,ie plants, cut up

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