|After picking over the berries
carefully, arrange them in layers in a deep pie tin lined with puff paste,
sprinkling sugar thickly between each layer: fill the pie tin pretty full,
pouring in a quantity of the juice: cover with a thick crust, with a slit
in the top and bake.
When the pie is baked,
pour into the slit in the top of the pie the following cream mixture:
Take 3/4 cup of the cream,
heat it until it comes to a boil, then stir into it the whites of two eggs
beaten light, one tablespoon of sugar and a teaspoon of
cornstarch dissolved in cold milk.
Boil all together a few moments
until quite smooth; set it aside and when cool pour it into the pie through
the slit in the crust.
Serve it cold with powdered
sugar sifted over it.
NOTE: Raspberry, blackberry or any other berry you like may be made the same.