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CUSTARD PIE

(Pies And Pastry) - (The International Jewish Cook Book)







Line the pie-plate with a rich crust. Beat up four eggs light with
one-half cup of sugar, a pinch of salt, one pint of milk and grated
nutmeg or grated lemon peel, and pour in shell and bake in slow oven.

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APPLE CUSTARD PIE

Line your pie-plates with a rich crust. Slice apples thin, half fill
your plates and pour over them a custard made of four eggs and two cups
of milk, sweetened and seasoned to taste.

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AUNT SARAH'S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two inches in
depth, holding exactly one quart) with a rich pastry. Break five large
eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of
sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1
teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.
The mixture should fill a one-quart measure. When the custard has
cooled, pour either into the deep pie-pan, lined with pastry, holding
one quart, or into two ordinary pie-tins holding one pint each. Place
the custard pie in a quick oven, that the crust may bake before the
custard soaks into the crust; then allow oven to cool and when the
custard is "set" (which should be in about 35 minutes) remove from the
oven and serve cold. The custard should be the consistency of thick
jelly. Scalding the milk produces a richer custard.

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APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking
soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice
of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1
large teaspoonful of corn starch. Line a pie-tin with pastry, pour in
this mixture and bake. When the pie has cooled spread over top a
meringue composed of the two stiffly beaten whites of eggs and two
tablespoonfuls of pulverized sugar flavored with a little grated
orange or lemon peel. Brown top of pie in oven.

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MARY'S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake. For the
custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of
milk.
Cook all together, then add 1 tablespoonful of corn starch and one of
flour (moistened with a little cold water before adding). Cook all
together until the mixture thickens. Flavor with one teaspoonful of
vanilla. Allow the mixture to cool.
Grate one good-sized cocoanut, mix half of it with the custard and
fill into the two crusts. Spread over the tops of the two pies the
stiffly beaten whites of the three eggs to which you have added a
small quantity of sugar. Over this sprinkle the remaining half of the
grated cocoanut, stand in the oven a few minutes, until top of pie is
lightly browned.

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CUSTARD PIE. FLORENCE ECKHART.

PASTRY.--Take one cup shortening (lard and butter mixed); three cups
of flour, a little salt; sift the flour; add the salt, and rub in the
shortening. Use enough ice water to hold all together, handling as
little as possible. Roll from you. One-third the quantity given is
enough for one pie.
FILLING.--Yolks of four eggs, one quart of milk, a little salt, and
one-half cup of sugar. Bake with under crust only. Flavor to taste.

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CUSTARD PIE

1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/4 cup cold water
4 tablespoons shortening
1 quart strawberries
Sift dry ingredients together; rub in shortening very lightly with
finger tips; add water slowly, just enough to make a stiff dough. Roll
out on floured board and use for bottom crust of pie, being careful to
fold the paste well over the edge of pie plate. Bake in hot oven 12 to
15 minutes.
If glazed crust is desired, brush edges after baking with boiling hot
syrup (2 tablespoons syrup and one tablespoon water) and return to
oven for one or two minutes until syrup hardens. Fill the baked crust
with fresh selected hulled strawberries and cover with syrup made as
follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;
bring to a boil and strain; add one tablespoon cornstarch which has
been mixed with little cold water. Cook over hot fire for a minute or
two, stirring constantly; remove from fire and beat hard; return to
slow fire, cook very gently until thick. Pour while hot over
strawberries. Serve either hot or cold.

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APPLE CUSTARD PIE

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew
until soft and dry; then sift through a wire sieve or colander. Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.

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Cocoanut Custard Pie

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)



Place on a deep pie plate a thin layer of pie crust, put a good rim on

the side and put into this one half cup of dried cocoanut; fill up with

a custard made as follows: three eggs, three ounces of sugar beaten

together with flavoring of lemon, vanilla or nutmeg, little salt and add

one pint of milk. The custard must be three quarters of an inch thick.

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Lemon Custard Pie

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three

tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks

of eggs and sugar; add juice and rind of lemon. Mix flour with the milk,

and pour through sieve into eggs and sugar. Line a deep pie plate with

good rich paste; pour in the mixture and bake in a quick oven thirty

minutes. Beat whites of eggs to a stiff froth and add three

tablespoonfuls powdered sugar, beating all the while. Put on top of pie,

and return to oven until a light brown.

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A Plain Custard Pie

Boil a quart of milk with half a dozen peach leaves, or the rind of a

lemon. When they have flavored the milk, strain it, and set it where it

will boil. Mix a table-spoonful of flour, smoothly, with a couple of

table-spoonsful of milk, and stir it into the boiling milk. Let it boil

a minute, stirring it constantly--take it from the fire, and when cool,

put in three beaten eggs--sweeten it to the taste, turn it into deep pie

plates, and bake the pies directly in a quick oven.









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