Summer is now in full swing, and it's time to start taking in the fruits of the orchard, Field and garden. What could be better on a summer afternoon than a freshly baked fruit pie? A fruit pie baked with a period recipe, that's what! Get out the pie pans, it's time to start baking...
From The American Matron: Practical and Scientific Cookery by a Housekeeper. Boston, 1851.
[Just as a note, blueberries can be substituted for huckleberries without any problems. According to this book, fruit pies such as these need to be baked (assume a coal or woodburning stove) for 90 minutes. Conventional ovens of course are going to be quicker. If you're unsure, look up a comparable recipe in a modern cookbook for guidance, but my standard is about 45 minutes.]
Huckleberry Or Blackberry Pies. Put a good puff paste on to the pie plate with a rim as directed in making other pies. Fill the plate not quite even full. Heap the berries a little in the centre. And to each pie of common size add four large spoonfuls of sugar, if made of huckleberry; five, if made of blackberry or blueberry. Put a few small, thin slices of butter, and dredge over a very little flour before putting on the upper crust.
Rhubarb, Gooseberry, Currant, Cherry, Plum, Quince, fresh Cranberry, are made in the same way. You can season them with cinnamon or nutmeg, or chopped lemon peel.
Peach Pies. If the peaches are dried, stew them first in a little water; if fresh, pare them, cut them in halves, or slice them. Break the stones, adding the kernels to the pie. A little sugar, a very little cream, according to the size of the pie, may be put in at the same time.
2 comments:
My wife just this afternoon made a rhubarb pie!
Nifty! I've got frozen fruit in my freezer that needs to be used up before we move, so it looks like I'm going to be on a baking spree shortly.
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