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Pie Baking
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PIE BAKING
STANDARD RECIPES
2 qts. Fresh Fruit.
1 qt. Water.
1½ lb. Sugar.
2 oz. Corn Starch.
½ oz. Salt.
The above formula is adapted to the following pies: Apple, peach,
cherry, raspberry, strawberry, gooseberry, huckleberry, currant and
rhubarb. For the apple, peach and currant pies use 1 oz. of corn starch
instead of 2 oz. For the rhubarb pie use only 1 pt. of water and about
a half pound less sugar. From 1 to ½ oz. of spice is added to the apple
and peach mixture.
When green fruit is used it should be boiled about 2 minutes. Rhubarb
requires more time. Dried and evaporated fruit should also be boiled
for a few minutes. If the fruit is not boiled it will run and stick to
the plate.
After boiling, add the sugar and flavor and mix thoroughly. The corn
starch may be omitted if desired. Before placing pies in oven wash
lightly with milk or egg wash.
Pie Crust.
Use 2 lbs. lard and 4 lbs. of flour. Rub together lightly but
thoroughly. The whole secret of a good crust is just the proper mixing.
If worked too hard the result is poor. Furthermore, great care should
be taken not to put in too much water. This is very important. Cotton
oil, butter or other shortening may be used instead of the lard. Pies
are better if the filling is put in cold. Always keep the shortening in
the ice box before using.
Custard Pie.
1½ lb. Sugar.
25 Eggs.
½ lb. Flour.
6 qts. Milk.
Add a little salt. If desired corn starch may be used instead of flour.
This pie is filled in the oven.
Lemon Pie.
5 qts. Water.
4 lbs. Sugar.
10 Eggs.
1 doz. Lemons.
¾ lb. Corn Starch.
The corn starch may be omitted if desired. Some use about ½ a pound of
lard and butter.
Rhubarb Pie.
3 lbs. Rhubarb.
1½ lbs. Sugar.
Corn Starch as desired.
The rhubarb should be cut in small pieces after it is peeled and
allowed to stand over night with the sugar. Strain off juice and boil
for a minute, then add the rhubarb and let boil for 2 or 3 minutes. The
corn starch is frequently omitted.
Pumpkin Pie.
4 lbs. Mashed Pumpkin.
1 lb. Sugar.
8 Eggs.
4 oz. Flour.
2 qts. Milk.
Salt, ginger and cinnamon.
When cooked, drain pumpkins dry and mash thoroughly. Add sugar, ginger,
etc. Mix flour and milk and add this to the pumpkin. See that the
mixture is smooth and without lumps. This pie is filled in the oven.
Mince Meat.
6 lbs. Currants.
1 lb. Suet.
8 lbs. Apples.
12 lbs. Beef.
3 lbs. Sugar.
4 lbs. Raisins.
1 pt. Brandy.
2 pts. Cider.
4 oz. Allspice.
4 oz. Cloves.
Variations of the above are made in many ways. Some add citron and 1
or 2 qts. of molasses. About 1 oz. of pepper may also be used. Lemon
and orange peel is frequently used. Tripe is sometimes substituted for
beef. If desired a little cinnamon or nutmeg may be added.
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GOOD PIE AND PIE FILLING
By Richard Voigt, Terre Haute, Ind.
The first profit in pie lays in the filler, or thickness for the fruit.
The public prefers a full pie, and without the so-called filler; you
cannot make a full pie and sell it at a profit. So many use corn starch
to thicken; this has a corn taste and makes the filling of a tough
nature, and the second day the pie looks flat and unsalable. Others use
cake crumbs; this is really the worst, as old laid-over cakes are more
or less rancid, the many materials the cake was formerly compounded
from does not flavor the good taste of a pie. My way of making filler
is as follows: I take Pearl tapioca, have same ground to fine meal like
corn meal. The cost of this is 4½ cents per pound, and ¾ of a cent per
pound to grind it—for general use I take 12 qts. of water, 2 lbs. of
tapioca, 6 lbs. of sugar, put all in a kettle on the fire, and stir
until the milky appearance disappears, when the mixture is done; this
should never boil, only become of glassy appearance; this is absolutely
tasteless, and really conducts the most delicate flavor of any fruit.
This mixture costs a little more than 1 cent per pound.
Next take a reasonable amount of this so-called filler and mix it with
any canned fruit, thereby holding the filler together, and cheaper at
the same time. I use 8 lbs. of large seeded raisins, 6 qts. water, 10
oz. tapioca and 4 lbs. sugar. Put the water, tapioca and sugar on the
fire and treat as before said, until it becomes clear. Next add your
raisins, and if you want to make it real good, squeeze to it a couple
of lemons, let all of it cool and you will have a filling at the cost
of 3 cents per pound.
Raspberries make the best berry pies, made of dry berries, and is made
such: Take 14 qts. water, 5 lbs. evaporated raspberries, boil them a
few minutes, then add 6 lbs. sugar and 2 lbs. tapioca and finish on the
fire; this filling costs 4 cents per pound.
So many others can easily be made by applying my method. There is
only one thing to be observed; this is a little accurate labor. Weigh
everything and have your kettles clean; copper kettles are best.
Further, you must try out such suggestions to find out whether or not
they are what you want.
Pie Crust and Paste.
I will say a few words about making pie crust or pie paste. To make an
ordinary cheap, good crust, you must weigh your flour and lard, and
dissolve the salt in the water, and be sure to know how much water it
takes to mix the dough so you may pour in the full amount at once,
thereby saving the over-working of the dough. Ordinary winter flour
takes 1 qt. water, 4 lbs. flour, 2 lbs. lard, 1 oz. salt. Many bakers
have trouble with watery custard pie. This is caused from baking too
long. A custard pie is baked as soon as it is firm, no matter what
color it may be, and must be taken from the oven. Often times it is the
fault of the milk (fresh cow milk, I mean); therefore, I made good use
of the dry milk. This dry milk helps to thicken the custard, makes the
pie sweeter and firmer. If you mix 4 lbs. sugar, 1 lb. lard, or butter,
in a bowl, add 2 qts. of egg yolks, then 2 lbs. spring flour, 1 lb.
dry milk, you will have a regular dough. Now, gradually add 10 qts. of
water, and next fill your pie bottom in the oven with a dipper; this
will make a firm and sweet custard and bakes much faster than the corn
starch custard. I don’t like corn-starch for pie work. My experience is
that starch settles oftentimes and is too heavy. Flour dissolves in the
liquid moisture. This, however, is a fancy or experiment and not a real
fact in every case.
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