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Classic
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page 293
while cooking); then cut the lemon into very thin slices with a sharp knife, and
take out the seeds; two cupfuls of sugar, three tablespoonfuls of water, and two
of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one
of the grated rind, and, lastly, of flour, and so on till the ingredients are
used; sprinkle the water over all, and cover with upper crust. Be sure to have
the under crust lap over the upper, and pinch it well, as the syrup will cook
all out if care is not taken when finishing the edge of crust. This quantity
makes one medium-sized pie.
ORANGE PIE.
Grate the rind of one and use the juice of two large oranges. Stir together a
large cupful of sugar and a heaping tablespoonful of flour; add to this the
well-beaten yolks of three eggs, two tablespoonfuls of melted butter. Reserve
the whites for frosting. Turn this into a pie-pan lined with pie-paste, and bake
in a quick oven. When done so as to resemble a finely baked custard, spread on
the top of it the beaten whites, which must be sweetened with two tablespoonfuls
of sugar; spread evenly, and return to the oven and brown slightly.
The addition of the juice of half a lemon improves it, if convenient to have it.
BAKERS' CUSTARD PIE.
Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful of
sifted flour into three tablespoonfuls of sugar; this separates the particles of
flour so that there will be no lumps; then add it to the beaten yolks, put in a
pinch of salt, a teaspoonful of vanilla, and a little grated nutmeg; next the
well-beaten whites of the eggs; and lastly, a pint of scalded milk (not boiled)
which has been cooled; mix this in by degrees, and turn all into a deep pie-pan,
lined with puff-paste, and bake from twenty-five to thirty minutes.
I received this recipe from a celebrated cook in one of our best New York
bakeries. I inquired of him "why it was that their custard pies had that look of
solidity and smoothness that our home-made pies have not." He replied, "The
secret is the addition of this bit of flour--not that it thickens the custard
any to speak of, but prevents the custard from breaking or wheying, and gives
that smooth appearance when cut."
CREAM PIE.
Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until
the whites of three eggs have been beaten to a stiff froth; add this to the
cream, and beat up thoroughly; grate a little nutmeg over the mixture, and bake
without an upper crust. If a tablespoonful of sifted flour is added to it, as
the above Custard Pie recipe, it would improve it.
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