Posts Tagged ‘Pie’
Apples, peeled and cored
Sugar or other sweetener
Crust as desired
Stew green or ripe apples when you have pared and cored them. Mash to a smooth compote, sweeten to taste and, while hot, stir in a teaspoonful of butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste or bake without cover. Eat cold, with powdered sugar strewed over it.
Common Sense in the Household by Marion Harland, New York, 1871
Comment: We have taken the liberty of adding a descriptive term here and there to the titles of recipes as given by the author. Particularly in the case of something like “apple pie,” which comes in variants of texture, spicing, presentation and other factors which likely number in the hundreds, a decent respect for the opinions of mankind (as well as the practical realities of the naming structure of webpages) demands the occasional clarification.
Top and bottom pie crusts
1-2 tbs. nutmeg
Rind of 1/2 orange, grated or chopped fine (optional)
The other method is to lay the apples into a deep dish with an under crust, and for a large family, no matter how large a dish is used, grate a whole or half nutmeg over, according to the size of the pie, or if you have a fresh orange, cut small the peel of half a one, and sprinkle in with the apple; add a few sticks of cinnamon, a few little bits of butter, and lastly, put on as much sugar as your judgment directs. Cover it, and close the edge, so that the syrup will not escape. Bake from an hour and a half to two hours.
From The Young Housekeeper’s Friend by Mrs. [M. H.] Cornelius, 1865
Comment: This was, as the phrasing suggests, originally attached to a different apple pie recipe which we have split into two for convenience of reference. The major difference here is the suggestion to use bits of orange zest along with the standard cinnamon and nutmeg in the pie. The easiest way to determine how much sugar to use in any fruit pie is to simply take one slice of fruit out and eat it. Very sour? Lots of sugar. Very sweet? Not so much. Rather bland, and no strong impression either way? Use lots, and hope that the sugar rush will cause people to overlook the boring nature of the fruit. And make note of the type of apple and remember where you bought them, and resolve to banish both from your purchasing choices in the future. Farmers’ markets are a good place to look, but a tree in your yard is even better.
Puff paste or other pie dough
1/4 lb rice
1 lb. whole cherries, pitted
1/4 lb. powdered sugar
Egg white for crust
Take a deep dish, line the edge with puff paste like a common pie; stew a quarter of a pound of rice with some sugar until quite soft and sweet; take a pound of ripe juicy cherries, which pick and roll in a quarter of a pound of powder-sugar, and lay about a quarter of them at the bottom of the dish; cover these with a fourth part of the rice, then the cherries again, and so on till your materials are used, taking care to keep the pie high in the middle; cover it with a layer of puff paste, which wash over lightly with some white of egg, and strew a little powder-sugar over; put it in a moderate oven for an hour and a quarter; then take it out, mask the crust with apricot marmalade, and a few macaroons, crushed. Serve it either hot or cold.
The Cook’s Own Book, Being a Complete Culinary Encyclopedia, by “A Boston Housekeeper” (Mrs. N. K. M. Lee), Boston, 1832
Comment: The casual note to “pick and roll” the cherries fails to mention the most arduous aspect of working with this otherwise delightful fruit, the removal of the seeds. While the pit will often come out along with the stem, exceptions must be dealt with either by knife or a little gizmo called a cherry pitter. (The gadget also works nicely to remove pits from olives, should we have any martini drinkers in our audience.)
We should note for the sake of historical accuracy that Mrs. Lee lists this alphabetically under “Pie, Anglo-Francais” so if you are looking it up in the original it is under P rather than A. What exactly gives this pie either French or Anglican character is unexplained in the text, but we admit it sounds a little classier than “Rice and Cherry Pie” probably would.