Things Mother Used to Make/Pies

by Lydia Maria Gurney

PIES

Rich Pie Crust

3 Cupfuls of Flour	1 Dessertspoonful of Salt
1 Cupful of Lard

Put salt and lard into the flour, working in the lard with the hand until thoroughly mixed. Add enough water to barely wet,–ice-cold water is best. This is sufficient for two pies.

Pork Apple Pie

4 Apples	1 Teaspoonful of Ground
4 Tablespoonfuls of Sugar	Cinnamon
	12 Pieces of Fat Salt
	Pork, size of a Pea

Line a pie-plate with rich crust; pare, core and slice apples thin, to fill the plate; sprinkle over these the sugar, cinnamon and pork; cover with crust and bake in moderate oven. To be eaten warm.

Chocolate Custard Pie

1 Pint of Milk	2 Tablespoonfuls of Cocoa
4 Tablespoonfuls of Sugar	or
3 Eggs	1 Square of Chocolate
Pinch of Salt	1 Teaspoonful of Vanilla

Beat yolks of eggs and add sugar and salt. Wet the cocoa with half a cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate with rich pie-crust, pinching a little edge around the plate. Pour in the mixture and bake until it rises. Beat the whites to a stiff froth, add two tablespoonfuls of sugar, spread over the pie and brown in a hot oven.

Cocoanut Pie

1 Pint of Milk	½ Cupful of Grated
3 Eggs	Cocoanut
Pinch of Salt	Piece of Butter the size
	of a Marble

Beat the yolks of the eggs, add sugar and salt and beat again. Put in the butter which has been melted, milk and cocoanut. Line a deep pie-plate with pie-crust and pour in the mixture. Bake until it rises–this is not nice if baked too long. Beat the whites of the eggs stiff and put on top of pie when it is cool. Set in the oven to brown.

Cranberry Pie

1 Quart of Cranberries	2 Cupfuls of Sugar
2½ Cupfuls of Water

Line a deep pie-plate with crust. Put the cranberries on the stove, with the water, and cook until tender, then rub them through a colander. Put in two scant cupfuls of sugar, and boil for fifteen minutes. When cool, pour this into the plate, lay narrow strips of pie-crust from the center to the outer edge, and bake in a hot oven.

Cream Pie

1 Cupful of Sweet Cream	⅔ Cupful of Sugar
White of One Egg	1 Teaspoonful of Vanilla

Bake with two crusts. Beat white of egg till stiff; add sugar, beat again; stir in the cream and flavor.

Old-Time Custard Pie

1 Pint of Milk	4 Tablespoonfuls of Sugar
3 Eggs	½ Teaspoonful of Salt

Line a deep plate with pie-crust, rolling it large enough to pinch up a little edge around the plate. Beat the eggs thoroughly, add sugar and salt, and beat again; then add the milk and stir well. Pour into the plate. Bake until it rises, being sure to remove from the oven before it wheys. Grate over the top a little nutmeg. The quality of the pie depends largely on the baking.

Frosted Lemon Pie

1 Lemon	3 Eggs
1 Cupful of Sugar	2 Tablespoonfuls of Flour
1½ Cupfuls of Milk

Beat the yolks of the eggs, add the flour, the juice and rind of the lemon. Beat all together, add a little of the milk, and sugar; beat, then add the rest of the milk. Line a plate with crust, the same as for custard; pour in this mixture and bake, being careful not to let it whey when it is done. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar, spread over the top, and set in the oven to brown.

Mock Mince Pie

1½ Crackers	1 Cupful of Steeped Tea
1 Cupful of Raisins	1 Egg
½ Cupful of Molasses	Spices of all kinds (½
½ Cupful of Sugar	Teaspoonful of each)
⅓ Cupful of Vinegar

Pumpkin Pie, No. 1

3 Cupfuls of Pumpkin	1 Teaspoonful of
(the bright yellow	Cinnamon
kind preferred)	½ Teaspoonful of
3 Eggs	Nutmeg
1½ Cupfuls of Sugar	1 Quart of Milk, a little
1 Heaping Tablespoonful	Salt
of Flour

Boil the pumpkin till very tender and press through a colander. Mix all ingredients together. Line two deep pie-plates with a nice crust, and pour in the mixture, and bake until they rise.

Pumpkin Pie, No. 2

2 Cupfuls of Stewed and	1 Cupful of Sugar
Sifted Pumpkin	Pinch of Salt
2 Crackers Rolled Fine	½ Teaspoonful of
Boston Crackers or 3	Cinnamon
Uneedas	1 Pint of Milk

Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour.

Rhubarb Pie

1 Pint of Rhubarb	1 Cupful of Sugar
1 Tablespoonful of Flour	¼ Teaspoonful of Soda

Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour.

Rolley Polys

Roll pie crust very thin and cut into strips four inches long and three inches wide. Over these spread jelly and lap the crust over, pressing edges together. Brush over the top with milk and sprinkle over a little sugar. Bake fifteen minutes.

Squash Pie

2 Cupfuls of Squash	1 Teaspoonful of Ground
5 Tablespoonfuls of	Cinnamon
Sugar	¼ Teaspoonful of Salt
1 Tablespoonful of Flour	1 Egg
2 Cupfuls of Milk

Pare the squash, boil till tender, and sift through a colander. Beat the egg, add sugar, flour, cinnamon and salt. Stir these into the squash and add the milk, stirring in slowly. Bake in a deep plate, like a custard pie.

Cream Washington Pies

1 Egg	2 Tablespoonfuls of
½ Cupful of Sugar	Melted Butter
1 Cupful of Flour	1 Rounding Teaspoonful
½ Cupful of Milk (scant)	of Cream of Tartar
	½ Teaspoonful of Soda

Cream butter and sugar together, add the well-beaten egg; then the milk into which has been stirred the soda and cream of tartar; last of all, the flour. Bake in three round shallow dishes.

Cream for Filling

1 Cupful of Milk	1 Heaping Tablespoonful
1 Egg	of Flour
A Little Salt	2 Tablespoonfuls of Sugar
	½ Teaspoonful of Vanilla

Put the milk on the stove to heat. Put the sugar, flour and salt into the well-beaten egg and stir into the milk when boiling. When cool, add vanilla and spread between the layers of cake.