Strawberry Cream Pie

Ingredients

• arrange them in layers
• sprinkling sugar thickly
• lined the dish with your best pastry
• Take a small cupful of rich cream
• the whites of two eggs
• a tablespoonful of granulated or powdered sugar

Method

1. 1

   Layer strawberries with sugar in pastry, cover with crust, bake, and pour cream mixture through slit in crust after baking.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 36. The excerpt below is the record exactly as published.

Strawberry cream pie is made in the same way. Rhubarb Pie.— Cut in rather coarse pieces enough rhubarb to fill a large cup. Beat one egg thoroughly, adding a good pinch of salt, add the rhubarb, one cup of sugar and two soda crackers rolled fine. Mix thoroughly, thei) turn into a pie tin lined with pastry. Put a few bits of butter over it here and there, add a grating of nutmeg, and bake u a 50 THE RURAL COOK BOOK. tart pie, bands of pastry laid over the top before baldng. Thb quantitj niakes one pie — a small deep one, or a thin large one. Rhubarb Cream Pie. — One cupful of rhubarb choired fine or grated, one cupful of sugar, a pinch of salt, a grating of nutmeg'or lemon peel, (loisten a tablespoonful of cornstarch with a tablespoonful of cold water; then fill the cup up with boiling water, stirring until dear. Beat the yolks of three eggs until light, and add them with the cornstarch to the other materials. Line a pie plate with good light paste, fill with the mixture and bake in a moderately hot oven until custard is set. When done and cooled, cover with a meringue made with the whites of the eggs and half a cupful of confectioner's sugar. Brown delicately in the oven. Fresh Strawberry Pie.— Bake an empty bottom crust, making it extra nice ; prick ho1e» all over the bottom and sides, to prevent its getting out of shape. As soon as baked sprinkle (he inside with sugar and fill with ripe berries; also well dredge with sugar.- Cover with sweetened whipped cream and then cover all with a meringue of the frothed whites of two eggs mixed with two tablespoon fu Is of sugar and a dash of lemon juice. Invert a plate in the oven and place the pie plate on top of it and brown. If the work is very carefully done the berries will not be even heated, and the result will be delicious. The pie should be thoroughly chilled before serving. Strawberry Pie No. 2. — Line a pie tin with rich crust shortened with butter, no baking powder being used. Let it cool, then fill with fresh strawberries, hulled and washed, and mixed With sugar. Cover with whipped cream and serve. Strawberry Pie No. 3.^Line a pie plate with good short crust, fill with ripe whole "berries, liberally sugared, and then cover with a lattice formed of criss-cross strips of crust. By the time the crust is browned the berries are cooked in their own rich juice, and the pie is much nicer than with an ordinary double crust. Strawberry Cream Pie.— After picking over the berries carefully, arrange them in layers in a deep pie plate, sprinkling sugar thickly between each layer, having hrst lined the dish with your best pastry. Cover with a crust with a slit in the top and bake. When the pie is baked, pour into the slit in the top ot the pie the following cream mix- ture: Take a small cupful of rich cream, heat until nearly boiling, then stir into it the whites of two eggs beaten lightly to a froth, also a table- spoonful of granulated or powdered sug

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