The Pilgrim Cook Book/Pies

by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society

Pies

Pie Crust.

One cup flour, 2 tablespoons lard, 2 tablespoons water. Cut and mix lard with flour, add water and roll.—Mrs. H. Tripler.

Banana Cream Pie.

Bake a very rich crust in deep pie tins, when done fill with 2 good size sliced bananas. Filling: ¾ cup sugar, 2 tablespoons flour, stir together. Butter size of an egg, pinch of salt, yolks of 3 eggs, 1 pint of rich milk. Stir all together and cook in double boiler until thick. Remove from fire, flavor with 1 small teaspoon vanilla and pour over bananas. Beat whites of 3 eggs to a very stiff froth, add ¼ teaspoon cream of tartar, fold in 3 tablespoons of sugar, pile on top of cream and set in bottom oven to brown. This filling is enough for 2 pies.—Mrs. Arthur Emde.

Butterscotch Pie.

Boil 1 cup brown sugar, 2 tablespoons of flour, 1 cup water, 1 tablespoon butter, yolks of 2 eggs. Pour into a baked crust, put a meringue on top of pie and brown in a moderate oven.—Mrs. H. W. Bruedigam.

Brown Sugar Pie.

Cook until smooth ⅔ cup brown sugar, ½ tablespoon butter, 2 tablespoons milk. Mix together the yolks of 2 eggs, 2 heaping tablespoons flour and 2 cups milk. Add this to first mixture and boil till thick. Bake crust first and put a meringue on top of pie.—Mrs. W. Brockschmidt.

Chocolate Pie.

One cup sugar, ½ cup grated chocolate, 2 tablespoons cornstarch or flour, 2 cups boiling water, 2 eggs, 2 tablespoons butter, and 1 teaspoon vanilla. Blend together the sugar, chocolate and flour, add water and cook until thick. Then add the beaten yolks and let simmer for 5 minutes. Add the butter and vanilla and pour into a baked crust. Beat the whites stiff, add 3 tablespoons powdered sugar, place lightly over the top and brown.—Mrs. Sodeman.

Cottage Cheese Pie.

One cup fresh cottage cheese mashed fine, 2 well beaten eggs, ½ cup sugar and enough rich milk or cream to make the whole of the consistency of thin batter. Add a handful of currants and flavor with nutmeg or cinnamon. Pour over single crust as for custard pie and bake in moderate oven.—Mrs. H. W. Bruedigam.

Cranberry Pie.

One cup of cranberries, ½ cup raisins, 1 cup sugar, ½ cup hot water, 1 tablespoon vanilla, 1 tablespoon butter, 1 teaspoon flour mixed in with sugar. Mix all these ingredients together in a bowl. Line pie plate with crust, pour in the mixture, place top crust on and bake 20 minutes. This is delicious, and tastes like cherry pie.—Mrs. R. Albrecht.

Cream Pie.

Two cups milk heated to scalding, ½ cup sugar mixed with 2 tablespoons flour, then add 1 tablespoon butter and well beaten yolks of 2 eggs, any desired flavoring. Bake crust almost done, add custard. Beat whites of eggs, put on top and brown.—Mrs. A. L. Dunfrund.

Custard Pie.

Beat well the yolks of 3 eggs. Stir thoroughly a tablespoon of sifted flour into 3 tablespoons of sugar; this separates the particles of flour so there will be no lumps. Add it to the yolks, put in a pinch of salt, a teaspoon full of vanilla and a little grated nutmeg; now add the beaten whites and lastly a pint of scalded, not boiled milk, which has been cooled. Mix this in by degrees and turn all into a deep pie tin lined with crust and bake 25 to 30 minutes.—Mrs. Hunt.

Corn Custard Pie.

One cup grated corn, ½ cup of milk, salt and cayenne to taste, butter the size of a walnut, 1 rounded tablespoon corn starch, yolks of 2 eggs. Bake with an under crust only, and when done cover with a meringue made from the whites of 2 eggs, to which add a pinch of salt and a pinch of cream of tartar, but no sugar. Brown delicately.—Mrs. Albrecht.

Lemon Cream Pie.

Line a deep tin with a crust a little thicker than for fruit pies.

Filling.—Four tablespoons lemon juice, grated rind of 1 lemon, 1½ cups water, 1 cup sugar, ⅓ cup cornstarch, 3 egg yolks. Dissolve cornstarch in 4 tablespoons of water, put remainder of water, lemon juice and ½ the sugar into double boiler and let come to boiling point, then stir in the dissolved starch. Stir constantly until well thickened, then remove from direct heat, beat remaining sugar, lemon rind and yolks until creamy and stir into hot mixture. Pour into lined pie plate and bake in steady oven until well set. When done let cool before putting on meringue or it will draw moisture.

Meringue.—Beat 3 egg whites with pinch of salt until they froth, add ½ teaspoon cream of tartar and beat until stiff; add 3 tablespoons powdered sugar and 5 drops lemon extract. Pile on pie and brown in moderate oven. Let cool in warm place.—Mrs. G. C. Hass.

Mapleine Pie.

One cup milk, 3 level tablespoons corn starch, ¼ teaspoon salt, 2 tablespoons butter, ½ cup light brown sugar, 1 teaspoon Mapleine. Heat milk in double boiler. Mix corn starch and salt perfectly smooth in ½ cup cold milk. Add to hot milk and cook until smooth and thick. Cook the butter and sugar till smooth and soft, and add to cornstarch mixture. Then add Mapleine and the two egg yolks beaten light and diluted with a little of the hot mixture. Cool slightly, fill baked pie shell, cover with meringue of remaining egg whites and brown slightly.—Mrs. P. Weissbrodt.

Fruit Mincemeat.

Two pounds of apples pared and cored, 1 pound raisins, 1 pound sultanas, 1 pound currants, ¾ pound beef suet, ½ pound stoned prunes, ½ pound figs, 4 ounces shelled almonds, juice and grated rind of 1 orange and 2 lemons, ¾ ounce of mixed ground spices, ½ pint cider. Mix thoroughly and put away in glass jars.—Mrs. Albrecht.

Mince Meat.

Three pounds of beef, ½ peck apples, 1 pound raisins, l pound currants, ½ pound suet, ½ pound citron, ½ gallon cider, 2 pounds brown sugar, 2 nutmegs grated, cinnamon and cloves to taste.—Josephine O’Rourke.

Mince Meat.

Four pounds beef, 2 pounds suet, 8 pounds apples, (pared and cored) 2 pounds currants, 2 pounds raisins, 1 pound citron, (may be omitted) 2 lemons, 2 oranges, 4 pounds brown sugar, ½ tablespoon mace, 1 tablespoon cinnamon, 1 tablespoon alspice, 2 tablespoons cloves, 2 tablespoons salt. Boil meat until tender, remove bones and put through food chopper. Chop suet and apples in small pieces, add oranges and lemons cut fine, and remaining ingredients. Mix with enough cider to scarcely cover. Cook 1 hour, and put in jars.—Clare L. Kemnitz.

Pumpkin Pie.

One cup strained pumpkin or squash, 1 cup cream or milk, 1 cup sugar, 3 eggs slightly beaten, ¼ cup cognac, ½ teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon cinnamon and salt.

Process.—Line a deep pan with rich paste. Wet the edges and lay a rim of pastry around 1 inch wide; flute with the fingers and build rim up well. Wash over with the slightly beaten white of egg. Mix sugar and spices, add to squash or pumpkin, add eggs and cream slowly while beating briskly. Add brandy, fill crust and bake 35 minutes in a moderate oven.—Mrs. Hunt.

Pumpkin Pie.

Mix together 1¼ cups cooked and sifted pumpkin, 1 cup milk, ½ cup sugar, ½ teaspoon mace and 1 beaten egg. Bake about 40 minutes in a deep plate lined with pastry.—Olga T. Bohnsack.

Mock Pumpkin Pie.

One medium sized potato boiled and mashed, 1 heaping teaspoon butter, same of flour, 1 egg, ½ cup molasses, ½ cup sugar, and 1 cup of hot milk. Flavor with cinnamon, nutmeg and vanilla, and bake in one crust.—Mrs. Anna Steging.

Sweet Potato Pie.

One pound of steamed or boiled sweet potaoes finely mashed, 2 cups sugar, 1 cup cream, ¼ cup butter, 3 well beaten eggs. Flavor with lemon or nutmeg and bake with an under crust.—Alicia K. Steinhofif.

Squash Pie.

Two cups boiled squash, ¾ cup brown sugar, 3 eggs, 2 tablespoons molasses, 1 tablespoon melted butter, 1 tablespoon ginger, 1 teaspoon cinnamon, 2 cups sweet milk, pinch of salt.—Mrs. Jacobs.

Raisin Pie.

One egg, 1 lemon, 1 cup sugar, 1 tablespoon flour, 1 teaspoon cornstarch, ½ cup raisins. Cover raisins with 1 cup water and soak them for 2 hours. Beat the egg light with the sugar, add the strained lemon and the cornstarch; then add the raisins and water, in which they were soaked. Cook until the mixture thickens. Cool and bake in 2 crusts.—Mrs. R. J. Frank.

Rhubarb Pie.

Pour boiling water over 2 cups chopped rhubarb. Drain off the water after 4 or 5 minutes and mix rhubarb with 1 cup sugar, 2 egg yolks, a piece of butter, 1 tablespoon flour, and moisten with 3 tablespoons water. Bake with lower crust only. Make a meringue of the whites of eggs, and 4 tablespoons sugar; spread over top of pie and return to oven to brown.—Mrs. M. Brockman.