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DOUBLE-CRUST PIES
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| Double-crust pies are pies
that have both a bottom and a top crust and contain a filling of some kind.
The amounts given in the recipes
for pastry are sufficient to make the two crusts required for pies
of this kind. Any of these recipes
may be followed, depending on the variety of pastry desired. |
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 BERRY
PIE |
| CHERRY
PIE |
| CLASSIC
APPLE PIE |
| DRIED-FRUIT
PIES |
| MOCK
CHERRY PIE |
| ONE-CRUST
PIES |
| PEACH
PIE |
| QUICK
APPLE PIE |
| RAISIN
PIE |
| RHUBARB
PIE |
| THICKENING
JUICY FRUITS FOR PIES |
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THICKENING
JUICY FRUITS FOR PIES
When particularly juicy fruit,
such as berries, cherries, peaches, etc., is used for pie, flour or other
starchy material must necessarily be used to thicken the juice and thus
prevent it from running out when the pie is served. If the fruit is very
sour, a proportionately larger quantity of flour will be necessary. This
is due to the fact that the acid of the fruit reduces the starch in the
flour to dextrine, and this form of carbohydrate does not have so much
thickening power as the starch in its original form had.
The same thing takes place
when browned flour is used in making sauce or gravy. As experience will
prove, browned flour must be used in greater quantity than white flour
or a thinner sauce will be the result. The browned flour and the flour
cooked with the acid of fruits are similar so far as their thickening power
is concerned, for the one is reduced to dextrine by the application of
dry heat or hot fat and the other by moist heat and the presence of acid. |
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DRIED-FRUIT
PIES
Dried fruits may be used very
successfully for pies if they are properly prepared. At any time that it
is impossible to obtain fresh fruits and no fruits have been canned for
pie making, dried fruits will prove to be very satisfactory. Dried apples,
apricots, peaches, prunes, and raisins make delicious pies. With the exception
of raisins, for which a special recipe is given, the same directions may
be used for any of the pies made with dried fruits.
Look the fruit over carefully,
wash, and put in sufficient warm water to cover. Soak overnight. Put to
cook in the water in which the fruit has been soaked and simmer slowly
until tender. Sweeten to taste. The filling is then ready for a pie. Fill
the lower crust with the stewed fruit, add about 2 tablespoonfuls of flour,
unless a large quantity of juice is used, when more flour will be necessary,
cover with a top crust, and bake in a hot oven. |
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Mixing
Pastry
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Variety of methods exist
in preparing and mixing the ingredients used in pastry making. Each method
is producing a different effect in the finished product.
Some of these methods
are explained and illustrated here in detail, so that the people interested
in this subject will not have any difficulty in producing splendid results.
Familiarity with all of them will insure success with it. MORE |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. MORE... |
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