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Pies

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. "Who dare deny the truth, there's poetry in pie."--LONGFELLOW.
  2. "Ingenuity, good judgment and great care should be used in making all kinds of pastry.
  3. Use very cold water, and just as little as possible;
  4. roll thin and always from you;
  5. prick the bottom crust with a fork to prevent blistering;
  6. then brush it well with the white of egg, and sprinkle thick with granulated sugar.
  7. This will give you a firm rich crust.
  8. "For all kinds of fruit pies, prepare the bottom crust as above.
  9. Stew the fruit and sweeten to taste.
  10. If juicy put a good layer of corn-starch on top of the fruit before putting on the top crust.
  11. This will prevent the juice from running out, and will form a nice jelly throughout the pie.
  12. Be sure you have plenty of incisions in the top crust;
  13. then pinch it closely around the edge;
  14. sprinkle some granulated sugar on top, and bake in a moderate oven."