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No. 27—GRAPE PIE.
Quantity for 6 Persons.
- ¼ lb. of cold butter
- ½ glass water
- 1½ cups of flour
For the Filling.
- 2 cups of crushed and strained grapes
- 2½ cups of sugar
Preparation: The dough is prepared as in No. 16. The grapes crushed in a sieve or colander, to remove the seeds and shells, then mixed with the sugar, put into the crust. Cover with strips of pie crust and bake 45 minutes.
No. 28—SOUR CREAM PIE.
Quantity for 6 Persons.
- ¼ lb. of cold butter
- ½ glass of water
- 1½ cups of flour
For the Filling.
- 1 cup of light brown sugar
- 1 cup of sour cream
- 2 eggs
- 1 tsp. of grated lemon peel
Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well and put into the baked crust and baked 15 minutes in medium hot oven.
No. 29—VANILLA CREAM PIE.
Quantity for 6 Persons.
- ¼ lb. of cold butter
- ½ glass of water
- 1½ cups of flour
For the Filling.
- 2 cups of cream
- ½ cup of sugar
- 2 tbsps. of flour
- 3 eggs
- 9 tbsps. of sugar
- 1 tbsp. of vanilla
Preparation: Prepare the crust as in No. 16 and bake it. For the filling, mix the cream, ½ cup of sugar, flour, vanilla and cook in double boiler until thick, then stir in the 3 yolks of eggs, put into the crust and bake in oven 10 minutes. Now make the frosting with 3 beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, cover the pie and bake in oven until light brown.
No. 30—CHICKEN PIE.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 6, Chapter 6, Poultry, see Chicken Pie.
