Old Fashioned Pie Recipes

Paste

Two large cups of flour, one cup of water, a half cup of butter, a half cup of lard and a little salt. This will make two pies. To make crust look rich, take the white of an egg, well beaten, and spread it upon the pies lightly, with a feather, just before putting them into the oven; one egg to five pies.

Puff Paste

One pound of butter, washed and frozen, and one pound of flour; mix half the butter with most of the flour, and use as little (ice) water to mix with as possible ; roll out and put the rest of the butter on in pieces; double and roll again; then bake in a quick oven; pack away in tin. This makes one hundred tarts.

Cream Paste

Take one pint of sour cream, buttermilk or sour milk; beat into it one pint of flour; then stir into it one teaspoon of finely powdered soda; add as much more flour as will be required to make a dough stiff enough to roll; put into it, the last thing, one even tablespoon of salt. The yolk of an egg, beaten very light, makesit richer. Good for chicken pie.

Mince Meat

Three pounds of suet, four pounds of beef, eight pounds of chopped apples, three pounds of currants, three pounds of raisins, seeded, two pounds of citron, six pounds of sugar, two lemons, grated,one ounce of cinnamon, a fourth of an ounce of cloves, a fourth of an ounce of mace, four nutmegs, three pints of syrup off sweet pickle (spiced grapes are good); add the apple as you bake.

Mince Meat (2)

Three bowls of beef, three bowls of apples, one bowl of citron, chopped fine, two bowls of raisins, four bowls of sugar, one bowl of molasses, one bowl of vinegar, two bowls of currants, two bowls of suet, one bowl of syrup off sweet pickles, and cinnamon, nutmeg and cloves to suit the taste.

Mince Meat (3)

Four pounds of beef, boiled in salted water till very tender, and,when cold, chopped fine, eight pounds of apples, chopped, three pounds of suet, three pounds of currants, three pounds of raisins, two pounds of citron, six pounds of sugar, a fourth of an ounce of cloves, a fourth of an ounce of allspice, one ounce of cinnamon, nutmegs and orange peel; moisten with sweet cider.

Mock Mince Meat

Six soda crackers, rolled fine, three cups of cold water, two cups of molasses, one cup of brown sugar, one cup of sour cider or vinegar, one cup melted butter or chopped suet, a half cup of raisins seeded and chopped, a half cup of currants, two eggs, beaten light, one teaspoon each of cinnamon and cloves, salt, and a little nutmeg; eight or nine apples, chopped fine, and two cups of beef broth. I use this in preference to the old way, and no one has detected the imitation.

Summer Mince Pie

Five soda crackers, rolled fine, one and a half cups of water, one and a half cups of cider, one cup of sugar, one cup of molasses, a third of a cup of melted butter, one cup of raisins, cinnamon, nutmeg and cloves, and two eggs, to be put in the last thing.

Mince Pie

Five pounds of beef, three pounds of suet, eight pounds of apples, six pounds of raisins, six pounds of currants, two pounds of citron, cinnamon, cloves, nutmeg and orange peel, a half gallon of cider, a quart of molasses, a pint of vinegar, and syrup off sweet pickles. Sweeten to the taste.

Poor Man's Pie

Put your bottom crust into the pan; sprinkle over the crust one large teaspoon of flour; add one large coffee-cup of sugar, one very large teaspoon of cinnamon, one tablespoon of butter, cut in pieces, two tablespoons of molasses, and enough water to wet the sugar; bake with or without top crust as you prefer.

Delicate Pie

To one large tablespoon of corn starch dissolved in a little cold water, add one cup of boiling water, and, when cool, one egg, one lemon (rind and juice), a little salt, and one cup of sugar. Bake between two crusts.

Cheese Cakes

One pound of curd, (twelve ounces to the pound), eight ounces of butter, fourteen ounces of sugar, six eggs, and seven drops of lemon. Stir together; line some patty pans with rich paste, then fill.

Cheese Cakes (2)

A half Pound of butter, a half pound of sugar, three eggs, and a little flavoring. Put a slice of citron in the bottom of the pan, after lining it with good paste.

Coconut Pie

One coconut grated, one cup of sugar, three eggs, and one quart of milk. Bake in an under crust.

Vinegar Pie

Four tablespoons of vinegar, five tablespoons of water, one teaspoon of flour, a half teacup of sugar, and butter the size of a hickory-nut.

Apple Floridines

One quart of milk, three eggs, two fall pippins grated, and one grated lemon. Sweeten to the taste. No top crust.

Apple Custard Pie

Six apples, stewed, sweetened and flavored to the taste, a half cup of butter, one cup of cream and four eggs, whites and yolks beaten separately.

Apple Custard Pie (2)

Grate four sour apples, beat with two eggs, grate in one nutmeg,fill up with cream; add raisins and sugar.

Washington Pie

One cup of butter, two cups of sugar, one cup of milk, three cups of flour, one teaspoon of soda, and two teaspoons of cream tartar. Bake in thin cakes and spread thick layers of fresh apple-sauce between. Better eaten warm.

Washington Pie (2)

One cup of sugar, one cup of flour, butter the size of an egg, three eggs, one-half teaspoon of cream tartar, one-fourth of a teaspoon of soda; flavor to the taste. Bake them in round tins, and spread raspberry jam between the two layers.

Cream Pie

Instead of baking a Washington pie in two layers, bake it in three, and spread cream between. The pie must be entirely cold before putting together. Make the following cream for filling: Scald one pint of new milk; mix together and add two tablespoons of corn starch, one cup of sugar, a little salt and two eggs; flavor with lemon. A piece of butter the size of an egg improves it. When nearly cold, spread between the cakes, using all the cream; sift sugar over the top, when all together. To be eaten the day the cream is put in.

Cream Pie (2)

One pint of cream, white of one egg and one heaping teaspoon of flour. Sweeten and flavor to the taste. Paste as for custard pie.

Cream Pie (3)

One pint of milk, one cup of sugar, three eggs, one tablespoon of corn starch, and one cup of cream. Boil the milk and add the corn starch until it thickens, then take off and add the eggs and sugar. Bake in an under crust.

Cream Pie (4)

Four eggs, one cup of sugar, one cup of flour, one and a half teaspoons of baking powder and a little salt. Bake in two pie tins. To make cream for the above, take two eggs, one cup of sugar, a half cup of flour, two-thirds of a pint of milk, and a small piece of butter. Flavor with vanilla, and put between the cakes.

Cream Pie (5)

Six eggs, two cups of sugar, two cups of flour, two teaspoons of cream tartar and one teaspoon of soda, dissolved in two teaspoons of cold milk. This makes three pies. When cold, split them and put in the cream, made as follows : One pint of milk, one cup of sugar, a half cup of flour and two eggs. Beat all together and pour into the milk, when boiling; flavor to the taste.

Cream Pie (6)

Three pints of rich cream, five eggs, and One cup of sugar. Flavor with nutmeg or grated rind of one lemon; cover a deep pie-tin with rich paste and fill with the cream. This quantity is sufficient for two pies.

Cream Pie (7)

Yolks of two eggs, two tablespoons of corn starch, two tablespoons of sugar, and one pint of milk. Flavor to the taste; put the yolks and whites together, or, spread the whites over the top of the pie.

Marlborough Pie

One cup of stewed apples, sifted, one cup of sugar, one cup of milk, a fourth of a cup of butter, two eggs, and a little nutmeg. No top crust.

Cracker Pie

Three crackers, for a small pie; one large teacup of water, one teacup of sugar, and one small teaspoon of tartaric acid. Roll the crackers, and throw them into the water. Flavor with lemon.

Lemon Custard

One lemon, one pound of white sugar, one quart of new milk,and six eggs. Bake in a rich crust.

Custard Pie

One quart of new milk, five eggs, well beaten, and one small teacup of white sugar. Beat the eggs and sugar together; pour in the milk and flavor with nutmeg; line pie-tins with rich paste and fill with the custard. This will make two pies.

Lemon Pie with three Crusts

Two lemons, two cups of sugar, two eggs. Grate the rind of the lemon; take off the white skin and chop the inside. Mix all together; then put a layer of thin paste upon the plate, then a layer of the lemon, another layer of paste, another of lemon and the top crust.

Lemon Pie (2)

Grated rind and juice of two lemons, two cups of sugar, four tablespoons of melted butter, a half cup of water, and the yolks of six eggs. Mix well, and bake slowly; when done, beat the whites of the eggs to a stiff froth, add two tablespoons of sugar, and one teaspoon of lemon; spread upon the top of the pie, return to the stove, and brown quickly. This will make three pies on ordinary sized plates. Very nice.

Lemon Pie (3)

Juice and grated rind of one lemon, one cup of sugar, one cup of water, one egg, one tablespoon of corn starch, and a piece of butter the size of an egg. Boil the water; then wet the corn starch with a little cold water and stir it into the boiling water; pour it upon the sugar and butter; when cold add the lemon and egg. This will make one pie with one crust.

Lemon Pie (4)

One lemon, two cups of sugar, one eggs, one cup of water and two tablespoons of corn starch. This makes one large pie.

Lemon Pie (5)

Two lemons, five eggs, two tablespoons of melted butter and eight tablespoons of sugar. Squeeze the juice of both lemons, and grate the rind of one; stir together the yolks of three eggs and white of one, with the sugar, butter and lemon; beat well, then add one coffee-cup of sweet cream and beat two or three minutes. This will make two pies. Bake until the crust is done, then beat the remaining whites of the eggs with four tablespoons of sugar; spread on the pie, and return quickly to the oven before the egg is set, which will cause the pie to fall, when taken from the oven.

Lemon Pie (6)

Grated rind and juice of three lemons, a half cup of melted butter, one tablespoon of corn starch, one cup of water, three cups of sugar, and nine eggs, whites and yolks beaten separately. Stir all together, beating the whites in well, the last thing. Bake with one crust. Will make three pies. Delicious.

Lemon Pie (7)

For one pie, take one lemon, two eggs, one cup of sugar, one tablespoon of corn starch and one cup of boiling water. Put the starch into the water with a piece of butter the size of a large nutmeg; grate the lemon; leave the whites of the eggs for the top.

Lemon Pie (8)

One lemon, one cup of sugar, three teaspoons of corn starch, three eggs, and one cup of sweet milk. Use the yolks in the pie; beat the whites to a stiff froth; add three tablespoons of sugar to each white and spread upon the top.

Lemon Pie (9)

One cup of sugar, three eggs, three- fourths of a cup of water, one lemon, and one spoon of corn starch. Beat the sugar and grated rind of lemon with the yolks of eggs, juice of lemon, water and corn starch; cook in hot water until it thickens; fill the pie and bake. Beat the whites of the eggs to a stiff froth, add sugar, spread over the pie, when baked, then bake a light brown.

Lemon Puffs

Make a rich paste; roll out and cut with a biscuit cutter; in the center of every other one, cut a hole with a wineglass and put it on one uncut. Before putting them into the oven, brush over with the white of an egg then sprinkle with sugar. Filling of the Puffs.—Six well beaten eggs, grated rinds of three lemons, one pound of white sugar and a fourth of a pound of butter. Stir butter and sugar to a cream; add the juice of the lemons and the other ingredients except the eggs, and simmer; when hot, turn in the eggs, stir quickly for five minutes, then remove the pan and put it into cold water. This can be kept in jars for months and used when desired.

Lemon Apple Pie

Three lemons, three large apples and three eggs. Squeeze the juice of the lemons and grate the rind of one and a half. Chop the apples fine and put them into a pan; add the lemons, and stir in two cups of sugar; beat together the eggs and a third of a cup of sugar, till very light; then stir all together. Make a rich paste; bake with an upper and under crust. This will make three pies.

Chopped Apple Pie

Fourteen good-sized greening apples, chopped fine, one pound of raisins, six eggs, one tumbler of sweet cider, one cup of butter, two cups of sugar, salt, nutmeg and cloves.

Peach Cobbler

Make a rich paste; roll out; line a deep, square baking-pan, and fill the pan with peeled peaches; sweeten to the taste j* add a piece of butter the size of a walnut, and one tablespoon. of syrup; put on an upper crust, and bake a half hour, or until done. Very good with or without cream.

Squash Pie

One quart of stewed squash, three pints of rich milk, six eggs, three tablespoons of cinnamon, a half nutmeg and three large cups of sugar. Mix the above, pouring the milk in last.

New England Pumpkin Pie

Peel and cut your pumpkin into small pieces and put into a kettle with a very little water; cook from six to eight hours, stirring frequently to prevent burning. - When done, rub through a colander. One quart of pumpkin, three pints of. rich milk, four eggs, three cups of sugar, one scant teaspoon of ginger and four teaspoons of cinnamon.

Sliced Sweet Potato Pie

Boil sweet potatoes and slice into lower crust like apples; add three or four tablespoons of vinegar, and sugar and spice to the taste (allspice is best); put in more butter than for apple pie, and cover the upper crust.