 |
|||||
|
Other Recipes from PIES AND PASTRYVanilla ExtractPuff Paste Or Blaetter Teig Fleischig Pie Crust To Make And Bake A Meringue Pie Crust (merberteig) Parve, Cookie And Pie Dough Tartlets Banbury Tarts Fruit Tartlets Apple Fladen (hungarian) Linser Tart Macaroon Tarts Lemon Tart (fleischig) Vienna Pastry For Kipfel Cheese Straws Lamplich Mirlitious Apple Pie, No. 1 Apple Pie, No. 2 Individual Apple Dumplings Whipped Cream Pie Grated Apple Pie Apple Custard Pie Cherry Pie, No. 1 Cherry Pie, No. 2 |
BLACKBERRY AND CURRANT PIE(Pies And Pastry) - (The International Jewish Cook Book)When ready to make the pie, mix as much fruit in a bowl as required, sweeten, stirring the sugar through the berries and currants lightly with a spoon. Dust in a little flour and stir it through the fruit. Cut one of the pieces of pastry in halves, dust the pastry-board with flour and roll the lump of pastry out very thin, cover the pie-plate, a big deep one, with the pastry, trim off the edges with a knife, cutting from you. Fill the dish with the fruit, dust the surface well with flour. Roll out the other piece for the top crust, fold it over the rolling pin, cut a few gashes in it for a steam vent. Carefully put on the top crust, trim it well about the edge of the pie-plate. Press it closely together with the end of your thumb or with a pastry knife and stand the pie in a moderate oven and bake till the surface is a delicate brown. Then remove the pie and let it stand until it is cool. The top crust may be made lattice fashion by cutting the pastry in strips, but it will not be as good as between two closed crusts.
VoteViewed 1887 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Boiled Lettuce Damson Jam Chocolate Cookies Parve Cookies Imberlach Pickled Beef Tongue Kohl-rabi Crullers Grape Jelly Sour Milk Cookies Quark Strudel (dutch Cheese) Cauliflower Least Viewed Recipes from The International Jewish Cook BookChicken À La ItalienneGlacÉ For Candies CafÉ À La GlacÉ Boned Smelts, SautÉd Gansleber PurÉe In Sulz Eggs À La Mexicana Tripe À La Creole Pudding À La Grande Belle Pea PurÉe SautÉd Fish Green Pea PurÉe SautÉd Mushrooms Baked Bass À La Wellington SautÉd Cornmeal Mush Fillet De Sole À La Creole |
|||||||||||||
| Home Made Cookies.ca | |||||||||||||||
