Thanksgiving Pie
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare pumpkin pie mixture as directed in the last receipt ;
- take a verylarge flat pie dish with nearly perpendicular sides, and nearly an inch in depth ;
- the dish should be of earthen or tin and nearly eighteen inches across;
- rub It over with a bit of sponge dipped in nielted butter, cover it with family pie-crust rolled a quarter of an inch thick ;
- cut a strip of paste, the width of a finger, and put it around the inside edge of the pie, then nearly fill it with the pie mixture, and put it in a moderately hot oven ;
- roll some puff paste to less than quarter of an inch thickness, brush it over Avith the yolk of an egg beaten with a little milk, and a teaspoonful of sugar, then cut it in small stars ;
- cut some of it in strips the w^idth of a finger or a little narrower ;
- when the pie is half baked so that it is firm or set, lay it on the stars, at a little distance from the edge, and the same distance from each other ;
- put a Jarger one in the centre ;
- of the strips of paste make letters to spell thanksgiving ;
- and put six on either side of the star in the centre, midway between that, and those on the edge, so as to form a curve around the centre ;
- cut a strip of the paste half an inch wide and put it around the edge of the pie, then return it to the oven, and let it remain for twenty minutes or more until it is nicely colored and the paste is cooked.
- To serve thanksgiving pie after the table is cleared for dessert, place the large pie in the centre, place around it, puddings, jellies, etc., making this the crown of the feast.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Pastry brush