XV. PIES

Apple Pie (One medium-sized pie)

(Probably the most universally popular dessert in the book.)

Four cups sliced apples One-half cup water One cup sugar One level tablespoon flour One-eighth level teaspoon salt One-fourth level teaspoon grated nutmeg One-half level teaspoon powdered cinnamon Two level tablespoons butter

Peel and core the apples and slice very thin. Add the water and cook slowly in a covered saucepan until the apples are a little tender. (This will take about seven minutes.) Add the sugar and cook for four minutes more or until the sugar is well dissolved and the filling a little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for another minute. Pour into a pie pan lined with an unbaked pie-shell. Roll out the upper crust and spread the butter on its under side. (The side that will fit next to the apple filling.) Fit the crust carefully on top of the pie. Moisten the

outside edge of the under crust with cold water and pinch the two crusts together. Cut off the superfluous dough with a knife. Place the pie on the lower shelf of a moderate oven for ten minutes. Place on the upper shelf and bake in a slower oven for twenty-five minutes more, or until the pie is well browned.

Crust for a Two-Crust Pie

Two cups flour One-half level teaspoon salt Two-thirds cup lard or a lard substitute One-third cup cold water

Mix the flour and salt, and cut in the fat with a knife. When well mixed, add the water very slowly, mixing with the knife until a stiff dough is formed. The exact amount of water cannot be given, so care must be exercised in adding. Take two-thirds of the dough, cutting it off with a knife. Toss it upon a floured board and roll in a circular shape on one side of the dough only. When four inches larger than the diameter of the pan, fold over the dough and fit into a deep pie pan. Press the dough down into the sides of the pan, so that a good deep case for the pie filling will be made. The dough should extend over the edges of the pan. Do not cut it off until the upper crust is in place.

Take the rest of the dough and roll out to extend one inch beyond the crust. Make three or more slits in the center of the dough by folding in half and making the cuts in the center of the fold.

Pour the filling in the prepared lower crust, and carefully put the dough of the upper crust in place. Moisten the edge of the lower crust with cold water and pinch the two crusts firmly together. Cut off the superfluous dough with a sharp knife.

Place the prepared pie on the lower shelf of a moderate oven for ten minutes. Remove to the upper shelf of the oven, and bake in slow heat for twenty-five minutes more.

Dried Apricot Meringue Pie (One medium-sized pie)

(An old-fashioned favorite.)

One cup dried apricots One and one-half cups cold water One-half cup sugar One tablespoon lemon juice One-fourth cup flour One-half cup apricot juice or water One-eighth level teaspoon salt Two egg yolks, well-beaten One teaspoon vanilla

Wash the apricots well and soak over night in the cold water. In the morning cook slowly for twenty-five minutes in the water in which they were soaked. Mix the flour, one-half cup of apricot juice (or water, if there is not enough juice) and salt. Add the sugar to the cooked, drained, apricots and cook slowly for about three minutes or until the mixture is slightly thick. Add the flour mixture and lemon juice and cook slowly for about two minutes more. Stir constantly. Add the egg yolks well beaten and cook for two minutes more. Add the vanilla. Pour into a baked pie-shell and cover with a meringue. Bake in a moderate oven for about ten minutes or until the meringue is a delicate brown color.

The Pie-Shell (For one medium-sized one-crust pie)

One cup flour One-fourth level teaspoon salt One-third cup lard or a lard substitute Cold water (About four tablespoons)

Mix and sift the flour and salt. Cut in the fat with a knife and slowly add enough cold water to make a stiff dough. Toss on a floured board and roll out to fit a medium-sized pie tin. Crinkle the edges with the fingers and pierce holes with a fork in the sides and bottoms of the crust. Bake in a quick oven until a delicate brown color.

Meringue

Two egg whites Three tablespoons sugar

Beat the egg whites very stiff, add the sugar and beat for a minute more. Pile lightly on the filling.

Banana Cream Pie (One medium-sized pie)

(Bob says it “melts in his mouth.”)

Two cups sliced bananas Two tablespoons lemon juice One-half cup sugar One cup whipped cream Two level tablespoons sugar Two level tablespoons shredded cocoanut One teaspoon vanilla

Mix the bananas, lemon juice and one-half cup sugar. Place in a baked pie-shell. (See Dried Apricot Meringue Pie.) Mix the whipped cream, two tablespoons sugar, cocoanut and vanilla, and pile lightly on top of the banana filling. Cut in pie-shaped pieces, and serve at once.

Blueberry Pie

(One of the joys of the blueberry season.)

Three cups blueberries One-half level teaspoon ground cinnamon One cup sugar Two level tablespoons flour One tablespoon lemon juice One-fourth level teaspoon salt

Mix the cinnamon, sugar and flour. Add all the rest of the ingredients and pour into a pie pan lined with an unbaked crust. Place the upper crust on top of the berry mixture and bake. (For the pie-crust recipe, see Apple Pie.)

Illiopolis Butterscotch Pie (One medium-sized pie)

(A really delicious winter dessert; it should be served when fruits are scarce.)

One and one-half cups brown sugar Three level tablespoons butter One cup milk Three egg yolks One cup water Four level tablespoons flour One-fourth level teaspoon salt

Place the sugar and butter together in a pan and stir over the fire until the mixture gets “waxy.” (About three minutes.) Add the milk and cook in a double boiler until the sugar is all dissolved. (This requires about ten minutes). Beat the egg yolks; add two tablespoons of the water and the flour and mix well. Add the rest of the water and the salt. Add to the sugar mixture and stir well. Cook until the filling becomes very thick. (This will take about ten minutes.)

Pour into a baked pie-shell, and cover with meringue. (See Apricot Meringue Pie for crust and meringue recipes.) Bake in a slow oven for ten minutes to brown the meringue.

Caramel Pie (One medium-sized pie)

(Another winter pie.)

One cup sugar Four tablespoons water Five level tablespoons flour One-eighth level teaspoon salt Two cups milk Two egg yolks One teaspoon vanilla

Place one-third of the sugar in a frying pan. Heat slowly, and stir constantly with a wooden spoon, until a light-colored liquid is formed. Allow to become a light brown color; this is called caramel. Add the water and boil for three minutes, or until a thick syrup is formed.

Mix the rest of the sugar, the flour, and the salt in the upper part of the double boiler. Slowly add the milk and the caramel syrup, mixing well. Cook over hot water until thick and creamy. (About fifteen minutes.) Add the egg yolks and cook for one minute. Remove from the fire and add the vanilla. Pour into a baked pie shell. Cover with Meringue and bake. (For the crust and meringue recipes, see Apricot Meringue Pie.)

Cherry Pie (One medium-sized pie)

(Second only to apple-pie in popularity, and oh, so welcome in cherry season!)

Four cups of well-washed cherries, pitted and stemmed One-half cup water One and one-half cups sugar Four level tablespoons flour One-eighth level teaspoon salt

Cook the cherries and water together for five minutes. Mix the sugar, flour and salt and add to the cherry mixture. Cook, stirring constantly, for five minutes. Cool, and pour into a pie pan lined with an unbaked crust. Add the upper crust and bake. (For the double crust recipe, see Apple Pie.)

Chocolate Pie (One medium-sized pie)

(A winter-time favorite.)

One-half cup sugar One-third cup flour One-eighth level teaspoon salt Two cups milk One square melted chocolate (melted over hot water) or two level tablespoons cocoa Two egg yolks, well-beaten One teaspoon vanilla

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and cook slowly over hot water until the mixture is thick and creamy. Add the chocolate (or cocoa) and egg yolks. Cook, (stirring constantly) until well-mixed. (About two minutes.) Add the vanilla, mix well, and pour into a baked pie-shell. Use the egg whites for making a meringue for the top. (For the crust and meringue recipes, see Dried Apricot Meringue Pie.)

Chocolate Pie Pudding (Six portions)

(Most people like this.)

One medium-sized baked pie-shell. (See Apricot Meringue Pie) Three-fourths cup sugar One-third cup flour One-fourth level teaspoon salt Two squares chocolate, melted Two cups milk Two egg yolks, well-beaten Two egg whites, stiffly-beaten One teaspoon vanilla One cup whipped cream

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and chocolate, and cook until thick and creamy. Add the egg yolks and cook for two minutes. Add the egg whites, stiffly-beaten, and the vanilla. Pour into the baked shell. When cool, spread the whipped cream over the top. Serve.

Cocoanut Cream Pie

(Another of those “melting” desserts.)

Three-fourths cup sugar Four level tablespoons flour One-eighth level teaspoon salt Two cups milk Two egg yolks, well-beaten One-third cup shredded cocoanut One teaspoon lemon extract

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and cook over boiling water until the filling is thick and creamy. Add the egg yolks and cocoanut and cook for one minute more. Remove from the fire and add the lemon extract. Pour into a baked pie-shell and cover with Cocoanut Meringue. (For the pie-shell, see Dried Apricot Meringue Pie.)

Cocoanut Meringue

Two egg whites One-eighth level teaspoon salt Three level tablespoons sugar One-fourth cup shredded cocoanut

Beat the egg whites and salt until very stiff. Add the sugar and beat for one minute more. Pile lightly on top of the filled pie. Sprinkle the cocoanut over the top. Bake in a moderate oven for seven minutes, or until the meringue is a delicate brown color.

Cranberry Pie (One medium-sized pie)

(Many people make it with two crusts, but to Sue and Robin its “criss-cross” face is one of its charms.)

Four cups cranberries Two cups water One and one-half cups sugar Two level tablespoons flour One-eighth level teaspoon salt Two level tablespoons butter

Pick over and wash the cranberries. Add the water and cook until the berries are soft. (About ten minutes.) Mix the sugar, flour, and salt, and add to the cooked cranberries. Cook (stirring frequently) until the mixture becomes quite thick. Pour into an unbaked pie-shell. Place the butter in small pieces on top of the cranberry mixture. Make one-inch strips of dough and arrange in criss-cross fashion over the top of the cranberries. Bake on the lower shelf of a moderately hot oven for ten minutes. Remove to the upper shelf of the oven and bake in moderate heat for fifteen minutes more.

Crust for Cranberry Pie

One-half cup lard or lard substitute One and one-half cups flour One-half level teaspoon salt About four tablespoons cold water. (The exact amount cannot be given)

Mix the flour and salt and cut in the fat with a knife. When well mixed, add the cold water slowly until a stiff dough is formed. Toss two-thirds of the dough upon a floured board. Roll very thin to fit a pie pan. Fit the dough carefully into the pan and add the cranberry mixture.

Roll out the rest of the dough and cut into one-half-inch strips to stretch across the top of the cranberries in criss-cross fashion. Moisten the edges of the crust with cold water before arranging the strips in place.

Cream Pie (One medium-sized pie)

(A good winter dessert.)

One cup sugar One-fourth cup flour One-fourth level teaspoon salt Two cups milk Two egg yolks, well-beaten One teaspoon vanilla One-half teaspoon lemon extract One teaspoon butter

Mix the sugar, flour and salt in the upper part of the double boiler. Slowly add the milk, mixing well. Cook slowly (stirring constantly) until thick and creamy. Add the egg yolks, and cook for one minute more. Remove from the fire and add the rest of the ingredients.

Pour into a baked pie-shell. (See Dried Apricot Meringue Pie for crust and meringue.) Cover with meringue and bake in a moderate oven for seven to ten minutes, or until the meringue is a delicate brown color.

Custard Pie (One medium-sized pie)

(A winter “stand-by” in nearly all homes.)

Three eggs Five level tablespoons sugar One-fourth level teaspoon salt One teaspoon vanilla Two cups milk One-eighth level teaspoon grated nutmeg One-eighth level teaspoon ground cinnamon

Beat the eggs and add the sugar, salt, vanilla and milk. Beat for one minute, and pour into an unbaked pie-shell. (For the crust, see Dried Apricot Meringue Pie.) Sprinkle the nutmeg and cinnamon (mixed together) over the top. Bake in a moderate oven for ten minutes and continue baking in a slower oven for twenty-five more minutes.

The custard should shake a little in the center when it is taken from the oven, as it will stiffen when cold.

Date Custard Pie (One medium-sized pie)

(People who are fond of dates always like this dessert.)

One and one-half cups seeded dates One cup water Two level tablespoons sugar Two eggs, well-beaten One-half level teaspoon ground cinnamon One-fourth level teaspoon ground cloves One and one-half cups milk One teaspoon vanilla

Wash and seed the dates, and cut in small pieces. Add the water and sugar and cook slowly for about fifteen minutes, or until the dates are soft. Add all the rest of the ingredients, and pour into an unbaked pie-shell. Bake on the lower shelf of a moderate oven for thirty minutes. (For the pie-shell recipe, see Index for Dried Apricot Meringue Pie.)

Lola’s Date Pie (Four portions)

(A rich but delicious company dessert.)

One pie-shell, baked One and one-half cups dates, seeded and chopped One-half cup water One-fourth cup sugar One-half cup nut-meats One cup whipped cream

Mix the dates, water and sugar. Cook slowly until a soft creamy mixture is formed. Cool. Pour into the baked pie-shell. Pile the whipped cream on top. Serve in wedge-shaped pieces. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

Lemon Pie (One medium-sized pie)

(“You’ll always know a good cook,” says Aunt Lucy, “by her lemon pie. And Bettina’s is—well, you just watch Bob when she brings it in!”)

Lemon Filling for Lemon Pie

Three egg yolks One cup sugar One-third cup flour One-sixth level teaspoon salt One and one-half cups water Four tablespoons lemon juice One level teaspoon grated lemon rind One level teaspoon butter

Place the egg yolks in the upper part of a double boiler and beat until light. Add the sugar and continue beating for a minute. Add the flour and salt and slowly add the water, lemon juice and rind. Mix thoroughly. Cook over hot water until the mixture is very thick and creamy. (This requires about fifteen minutes.) Add the butter, mix, and pour into a baked pie-shell. Cover with meringue. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

Meringue

Three egg whites Five level tablespoons sugar

Beat the egg whites very light. Add the sugar and continue beating for two minutes. Pile lightly on top of the filling. Bake in a moderate oven for about ten minutes or until the meringue is a light brown color.

Maple Cream Pie (One medium-sized pie)

(Try this in winter. You’ll like it.)

One-third cup sugar One-third cup flour One-fourth level teaspoon salt One cup maple syrup One cup milk Two egg yolks, well-beaten One teaspoon vanilla

Mix the sugar, flour and salt. Add the maple syrup and milk. Cook in a double boiler until the filling is thick. (About fifteen minutes.) Add the egg yolks, and cook for one minute more. Add the vanilla and pour into a baked pie-shell. Cover with meringue and brown in a moderate oven.

(For the pie-crust and meringue recipes, see Dried Apricot Meringue Pie. Make the meringue with the two egg whites that are left.)

Mince Pie (One medium-sized pie)

(Bettina makes her own mincemeat, and her mince pies are the best of their kind.)

Three cups mincemeat One-third cup fruit juice

Mix the mincemeat and fruit juice and pour into a pie pan lined with an unbaked crust. Add the upper crust and bake. (To make the pie-crust, see the recipe for Apple Pie.)

Mincemeat (Eight quarts or filling for twelve pies.)

Two pounds uncooked beef, chopped fine One pound suet, chopped fine Three pounds raisins, well washed Three pounds currants, well washed Five cups brown sugar One cup molasses Three quarts chopped apples. (Twelve cups) Four cups fruit juice, any kind Two level tablespoons salt Three level tablespoons ground cinnamon Two level teaspoons mace Two level teaspoons ground clove One level teaspoon grated nutmeg Two lemons, grated rind and juice One-fourth pound chopped citron Four cups meat stock

Wash the meat and cook in boiling water to cover, until tender. (Round, flank or shoulder of beef may be used.) Remove all the gristle and chop the rest of the meat. Reserve the meat stock, measure out four cups of the stock, and add all the rest of the ingredients. Cook slowly for one hour. Pour into glass jars, sterilized and boiling hot. Seal at once.

Spiced peach juices, cider, jellies or fruit juices may be added when the mincemeat is used in pies.

Orange Meringue Pie (One medium-sized pie)

(An unusual but pleasing dessert.)

The Filling

One cup sugar One-eighth level teaspoon salt One-third cup flour One cup orange juice One-fourth cup lemon juice One level teaspoon grated orange rind Two egg yolks, well-beaten One level teaspoon butter

Mix the sugar, salt and flour. Add the juices and orange rind and cook in a double boiler until thick and creamy. (About fifteen minutes.) Add the egg yolks and butter and cook for one minute more. Beat for one minute and pour into a baked pie-shell and cover with Orange Meringue. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

Orange Meringue

Two egg whites. (Left from making the Filling) One-eighth level teaspoon salt Four level tablespoons sugar One level teaspoon grated orange rind

Beat the egg whites and salt very stiff. Add the sugar and beat for one minute. Pile lightly on top of the orange-filled pie. Sprinkle the orange rind over the top and bake in a moderate oven for eight minutes, or until the meringue is a delicate brown color.

Peach Pie (One medium-sized pie)

(One of the most popular pies Bettina makes.)

Three cups peeled sliced peaches One cup sugar One-fourth level teaspoon salt One-fourth level teaspoon ground cinnamon One level tablespoon flour Two tablespoons water One level tablespoon butter

Mix the peaches, sugar, salt, cinnamon and flour. Pour into a pie pan lined with an unbaked crust. Add the water and dot the peach filling with small pieces of butter. Add the upper crust and bake. (For the pie-crust, see Index for Apple Pie.)

Pineapple Pie (One medium-sized pie)

(Unusual, but well-liked by people who are fond of the pineapple flavor.)

One and one-half cups grated pineapple One-fourth cup pineapple juice or water Three-fourths cup sugar One-fourth cup flour One-fourth level teaspoon salt One tablespoon lemon juice One egg, well-beaten One level teaspoon butter

Mix the pineapple and juice (or water). Mix the sugar, flour and salt, and add them to the pineapple mixture. Cook slowly for five minutes, or until the filling is thick and creamy. Add the lemon juice, egg and butter and beat vigorously for one minute. Pour into a medium-sized pie tin lined with an unbaked piecrust. (See Apple Pie for the crust recipe.) Place the upper crust on top of the filling and bake in a moderately hot oven for twenty-five minutes. Serve warm or cold.

Prune Pie (One medium-sized pie)

(A winter favorite.)

One-half pound prunes One and one-half cups cold water Three-fourths cup sugar Two level tablespoons flour One-eighth level teaspoon salt Two tablespoons lemon juice One-half level teaspoon ground cinnamon Two level tablespoons butter

Wash the prunes thoroughly, cover with the water and soak over night. In the morning, cook the prunes very slowly in the same water until tender. (About twenty-five minutes.) Allow the prunes to cool and then remove the stones. Mix the sugar, flour and salt, and add to the prunes and prune juice. Cook slowly for about four minutes, or until the mixture is a little thick. Remove from the fire and add the lemon juice, cinnamon and butter. Pour into a pie pan lined with an unbaked crust and place another crust on top. (See Apple Pie for crust recipe.) Bake in a moderate oven for thirty minutes. (It is best to place such a pie as this on the lower shelf of a moderately hot oven for ten minutes. Then reduce the heat, and bake on the upper shelf for twenty minutes more.) Serve hot or cold.

Prune Pie may be made with one crust and a meringue on top. In that case, pour the filling into a baked pie-crust, and cover with a meringue. Bake in a slow oven for ten minutes, or until the meringue is a delicate golden brown color. (For the crust and meringue, see recipe for Dried Apricot Meringue Pie.)

Pumpkin Pie (One medium-sized pie)

(Nothing ever quite equals it as a November and December dessert.)

One and one-half cups steamed, mashed pumpkin. (Canned pumpkin may be used) Two eggs One cup brown sugar One level teaspoon ground cinnamon One-fourth level teaspoon ground cloves One-fourth level teaspoon grated nutmeg One-fourth level teaspoon ground ginger One-fourth level teaspoon allspice One-half level teaspoon salt One and one-half cups milk

Beat the eggs and add all the rest of the ingredients. Beat for two minutes and pour into an unbaked pie-shell. (See Dried Apricot Meringue Pie for crust recipe.) Bake in a moderate oven for ten minutes, then bake in a slower oven for twenty minutes more. Let stand until firm, and serve.

Raisin Pie (One medium-sized pie)

(“Old-fashioned, perhaps, but all the better for that,” says Uncle John.)

One and one-half cups raisins One and one-fourth cups water One level teaspoon salt One-half cup sugar One level tablespoon cornstarch Three tablespoons water One teaspoon lemon extract

Wash the raisins well, add the water, salt and sugar and cook slowly for fifteen minutes. Mix the cornstarch and three tablespoons water, and add to the raisin mixture. Cook (stirring constantly) for two minutes. Add the lemon extract and when well mixed, pour into a pie pan lined with an unbaked crust. Add the upper crust and bake at once. Serve warm or cold. (For the double crust recipe, see Apple Pie.)

Red Raspberry Pie (One medium-sized pie made with canned raspberries.)

(“It drips with goodness,” says little Robin.)

Filling for Red Raspberry Pie

Three cups canned red raspberries, drained Three tablespoons raspberry juice One and one-fourth cups sugar Two level tablespoons flour One-fourth level teaspoon salt

Mix the sugar, flour and salt, combine with the rest of the ingredients and pour into an unbaked shell. Place an upper crust on top of the berries and bake.

(For the two-crust pie-shell recipe, see Apple Pie.)

Rhubarb Pie (One medium-sized pie)

(One of the joys of early spring.)

Four cups peeled diced rhubarb One-half cup water One cup sugar Two level tablespoons flour One-third level teaspoon salt Two level tablespoons butter

Wash and peel the rhubarb and cut into one-inch pieces. Add the water and cook for five minutes. Mix the sugar, flour and salt, and add to the rhubarb. Cook for five minutes, or until the mixture is thick. Stir constantly. Pour into a pie pan lined with an unbaked pie-shell. Dot the top with the butter. Add the upper crust, and bake for thirty minutes in a moderate oven.

(To make the double pie-crust, see the recipe for Apple Pie.)