Prune Pie
From New Delineator recipes., 1929
This amount makes a small pie.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 76. The excerpt below is the record exactly as published.
I cup water or juice 2 tablespoons butter Cook the prunes with the other ingredients until slightly thick- ened. Add a little cinnamon or nutmeg, if desired. Bake between two crusts. Shredded coconut may be added to the filling, for variation. Prune pie is delicious served with ice-cream or whipped cream. This amount makes a small pie. BUTTERSCOTCH PIE lYz cup milk 2 eggs I cup brown sugar 2 tablespoons butter 3 tablespoons corn-starch 2 tablespoons powdered sugar Heat one cup of milk and the sugar until the sugar is free from lumps. Mix the corn-starch, one-half cup milk and egg-yolks and add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly, then for ten minutes longer. Add butter. When cool, pour into a baked shell. Cover with a meringue made from the stiffly beaten egg-whites and the pow- dered sugar. Brown in the oven. 178 NEW DELINEATOR RECIPES As an attractive variation, cover the top of the pie with halves of marshmallows and brown in the oven. In this case, one whole egg instead of two yolks may be used in the filling. CREAM PIE AND ITS VARIATIONS I cup milk I teaspoon salt I tablespoon corn-starch 2 egg-yolks or i whole egg % cup sugar
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