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Cooked fillings slightly cooled poured into baked shells. This is easy type to make. However there are precautions to be observed.
100 - NECESSARY PRECAUTIONS - answering common complaints.
1.
The under crust of this type of pie sometimes becomes damp as it stands. To avoid, use the wire bottom pan and always set on cooler to allow complete circulation of air. Never pour hot filling directly into shell. Instead, cool shell partially, cool filling and beat to a fluff before pouring into cooled shell.
2.
Filling sometimes becomes runny after being poured into shell at which time they appear to be plenty thick enough. The cream filling was not cooked quite long enough after the egg yolks were added. Lemon filling will get runnier and runnier if the lemon juice is boiled with the starch. Follow directions of recipe 119 for lemon pie.
3.
Either cornstarch or flour gives nice results. A common practice is to use both. If a clear color is desired use cornstarch. If milk is used as liquid, either will do. 2 tbs. cornstarch will thicken liquid as much as 3 tbs. of flour and some say as much as 4 tbs. Always be sure mixture bubbles well to assure thorough cooking of starch.
4.
With care a filling can be made in a third the time directly over the flame that it takes when using a double boiler. However watch it and use moderate to low flame.
5.
When egg is added to a hot mixture, a small amount of the hot mixture should be stirred into the beaten eggs. Then the egg mixture can be quickly stirred into the hot mixture without curdling the egg.
6.
When adding starch to hot mixture, either blend the starch and sugar thoroughly by shaking in a little covered blender cup called swirl mixer, or blend the starch with part of the measured liquid in the same swirl mixer. Then after having removed the hot liquid from the flame, if you stir all the time, you can add either starch mixture to the hot mixture without fear of lumping. Then return to flame for thorough cooking.
7.
When gelatin is to be cooked with custard or added later, it can be mixed with the sugar, without the preliminary of being first mixed with cold water.
8.
In this day of high priced eggs, you can, if you wish, substitute 1 tbs. flour or cornstarch for one egg. There is an egg coloring at the market (write us we will tell you where to get it) three drops of which will convince anyone that you had beautiful yellow eggs for your custard. The result is a rich colored mixture instead of a pale puny one.
101 - MAKING OF SHELL
For Shell and under-crust of Double Pie.
1.
Roll dough 1/8 in. thick. Invert pie pan. With spatula, cut around pie pan about 1 ¼ in. from edge, see Fig. 6. Pick thoroughly-evenly.
2. Fold once. ADJUST DOWN INTO the pan, so that stretching into the corners is unnecessary.
3. Fold under portion that extends over edge of pan. See Fig. 9. Press to make upright rim, like picture, so that it rests on the OUTSIDE edge of shoulder of pie pan.
4. Flute with fingers, (see Fig. 10) practically hooking each flute over edge of pan. This will keep it from falling into the pan as it bakes. Pierce with fork every ½ inch while still lying on the canvas.
102 - BAKING OF SHELL
With wire bottom pan, you can see that air will never catch between dough and pan, therefore you do not need to prick completely through dough. When filled the baked under crust stays dryer than with a solid bottom pan. There is a disadvantage in using one. The fact that the bottom is baked too brown when the rest is just the right color, is avoided by setting the pan with the unbaked dough on a cookie sheet then placing the cookie sheet on the center shelf of 350° oven. After about five minutes, the heat should be increased for browning.
F IVE REASONS WHY SHELLS fall in during baking. The frill is not hooked over the edge of pie pan. If the dough is of uneven thickness, there will be a tendency for the shell to fall in on the thin side. Too hot an oven expands the air contained in the dough and pulls the edge into the pan. If one side is too close to side of oven, it will fall on that side. Therefore place in center of shelf. If pricked unevenly, it will fall in on the side where the pricks are far apart.
103 - CREAM PIE - baked shell.
1. In double boiler, scald 2 cups rich milk, preferably part cream.
2. Mix thoroughly, ½ cup sugar, 2 tbs. cornstarch and 3 tbs. flour. (Note: One tbs. cornstarch may be left out if a less firm consistency is desired.)
3. Add to scalded milk. Cook until thick and smooth, stirring occasionally. This will take about 15 minutes.
4.Add 3 yolks slightly beaten, (observe precaution 5, recipe 100). Cook about 2 minutes - long enough to cook eggs.
5. Add 3 tbs. butter, ¼ tsp. Salt and flavoring - ½ tsp almond and 1 tsp vanilla, or ½ tsp lemon and 1 tsp vanilla, or 1 tsp nectar, or ½ tsp cinnamon, ¼ tsp nutmeg and a pinch of cloves.
6. Top with 3 egg white meringue. See Recipe 7.
113 - CHOCOLATE PIE - baked crust .
1.
In double boiler, scald 3 ½ cups milk with 3 squares finely cut chocolate. Beat with Dover beater until blended.
2. Combine 1-cup sugar, 6 tbs. flour, and ½ tsp salt. Stir into hot mixture. Cook until thick and smooth.
3. Beat 2 yolks. Add to hot mixture; observe precaution 5, Recipe 100. Cook about 3 minutes longer.
4. Cool. Add 2 tbs. butter and 1 tsp. Vanilla. Beat until fluffy. Pour into baked shell.
5. Top with 2 egg white meringue. Recipe 7.
115 - CHOCOLATE PEPPERMINT PIE - baked shell .
Make chocolate pie, Recipe 113. Serve topped with sweetened whipped cream, flavored with peppermint extract. A bit of green coloring in cream would be attractive.
118 - CHOCOLATE SUNDAE PIE - baked shell .
1.
Cook to a rather thick, creamy, custard, in double boiler, ½ cup sugar mixed with 1 tbs. gelatin, ¼ tsp nutmeg, 1 ¼ cup rich milk or cream, 3 yolks.
2. Add 1 tbs. Vanilla. Cool.
3. When mixture begins to set, fold in 3 stiffly beaten whites.
4. Pour into baked shell or tarts.
5. Serve topped with whipped cream, over which 2 squares chocolate have been grated.
119 - LEMON CREAM PIE - BEST EVER - baked shells .
1.
Combine and cook until smooth and clear, 1 1/4 cup sugar, 4 1/2 tbs. cornstarch, 1/2 tsp salt, and 1 1/2 cup water. (Milk can be used instead.)
2. Add 1/4 cup lemon juice and grated rind of one lemon.
3. Add 3 beaten yolks, (Precaution 5, recipe 100).
4. Cook about 2 or 3 minutes longer stirring constantly, to cook yolks.
5. Add 2 or 3 tbs. butter. Cool. Beat. Turn into shell. Top with 3 egg meringue. Recipe 7.
129 - BUTTERSCOTCH CREAM PIE - baked shells .
1.
Combine and cook in double boiler until thick and smooth, 3/4 cup granulated sugar mixed with 1/3 cup flour, and 2 cups milk.
2. In skillet, cook until bubbly, 3 tbs. butter and 3/4 cup brown sugar.
3. Add to thicken mixture
4. At the same time, add 2 yolks and cook long enough to cook eggs, about 2 minutes.
5. Season with 1/4 tsp salt, and 1 tsp vanilla. Cool, beat well, and pour into cooled baked shell.
6. Top with 2 egg white meringue. Recipe 7.
143 - APPLE TARTS or PIE - baked shells .
1.
In a syrup of 1 cup sugar and 1 cup water, cook peeled and quartered apples until done, but not soft.
2. Drain and set to cool where the syrup can continue to drain off. To drain, use your Crispy Crust pie pan.
3. To the syrup, add 1 tsp cornstarch mixed with 2 tbs. water and cook until clear.
4. Arrange apples in baked shells. Pour cooled syrup over them.
5. Serve with hard sauce flavored with cinnamon, rum, sherry or a part brown sugar hard sauce.
156 - PUMPKIN CHIFFON PIE - baked shell .
1.
Combine ¾ cup milk and 1 tbs. gelatin. Heat until gelatin is dissolved. Then add 1 1/3 cup pumpkin, 1 cup brown sugar, ½ tsp salt, 2 tsp cinnamon, ½ tsp ginger, ½ tsp allspice, 3 yolks. Cook until mixture thickens, about 10 minutes in double boiler.
2. Cool until mixture begins to "set", about 20 minutes. Beat with Dover beater, until fluffy.
3. Beat 3 whites stiff with 6 tbs. sugar and fold into set mixture thoroughly.
4. Pile into baked shell. Top with whipped cream.
159 - BLACK BOTTOM PIE - crumb crust, made by combining 15 crushed gingersnaps, 6 tbs. melted butter and 1 tbs. water. Pack in pan, bake 10 minutes in 350° oven.
FILLING:
1.
Combine and boil for 1 minute, 2 cups milk, ¼ tsp salt, 1 ½ tbs. cornstarch mixed with 1-cup sugar.
2. Add 4 yolks, with care, and cook until it coats the spoon.
3. Remove 1-cup custard and to the balance add 1 tbs. gelatin soaked in ¼ cup milk. Set aside to cool and set.
4. To the 1 cup custard removed, ass 1 ½ squares finely cut chocolate and beat with Dover beater until chocolate is blended. If necessary, reheat slightly. Cool. Add 1 tsp. Vanilla and some nuts. Pour into cooled crumb crust.
5. When the other custard begins to "set", fold in 4 whites beaten stiff and ½ cup sugar. Pour over chocolate custard.
6. Top with 1-cup cream beaten stiff with ¼ cup powdered sugar, seasoned with vanilla. Sprinkle with chocolate shot. Cool thoroughly.
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