Prune Cheese Pie
From True food values and their low costs, 1916
Use all butter for a better crust.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 43. The excerpt below is the record exactly as published.
Prune Cheese Pie Roll out a light pie crust made from one pint of pastry flour (sifted), half a cup of butter, half a cup of iced water or cider, and half a teaspoon of salt. The shortening may be mixed half and half, but a better crust results from the use of all butter. Use a knife or spatula in mixing pastry. Sift the salt into the flour; cut the butter, bit by bit, into the flour, atlding the water or cider a few drops at a time, and mix it thoroughly. Turn on the board and roll several times. If a richer crust is wanted, after the paste is rolled, spread bits of butter over it, fold over, and roll the paste again. Always use the best materials in making crust, and have everything as cold as possible. Plain paste, to give the best results, should be kept on TRUE FOOD VALUES 165 ice or chilled. For the filling, stew prunes, cut them in two, remove pits and skins, and put with the juice into the lower crust. For the upper crust use strips or a lattice of the paste. When the pie is nearly done put grated American cheese through the openings between the crust, upon the prunes. Cover the whole top of the pie with whipped cream, and replace in the oven to brown on top. Serve hot or cold. Plain Stewed Prunes Wash a pound of prunes
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Cook this with the app: pantry check, scaling, and the assistant.