A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Make crust: Mix flour, three tablespoons lard, enough cold water to roll out; salt
Bake crust before putting in filling
Mix flour, sugar and water, cook until thick
Add butter and beaten yolks
After five minutes remove from fire and add vanilla
Cover with beaten whites of two eggs and four tablespoons sugar and brown in oven
Modern guidance to help you succeed with this vintage recipe
Pre-baking the crust (blind baking) prevents the soggy bottom that occurs when wet custard filling meets raw dough. The brown sugar and butter create a butterscotch flavor through caramelization of the sugar's molasses content. Cooking the flour with liquid first creates a roux-thickened custard, while adding beaten egg yolks off-heat prevents curdling. The meringue topping provides insulation and seals the filling, while browning in the oven triggers the Maillard reaction for color and flavor.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The blind-baked crust can be stored at room temperature for up to 1 day. However, the filled pie with meringue topping is best served the day it's made, as the meringue will begin to weep after several hours.
Store leftover pie loosely covered with plastic wrap or under a cake dome in the refrigerator for up to 2 days. Note that the meringue will weep and the crust will soften over time. Do not freeze, as the meringue and custard texture will be compromised upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The blind-baked crust can be stored at room temperature for up to 1 day. However, the filled pie with meringue topping is best served the day it's made, as the meringue will begin to weep after several hours.
Store leftover pie loosely covered with plastic wrap or under a cake dome in the refrigerator for up to 2 days. Note that the meringue will weep and the crust will soften over time. Do not freeze, as the meringue and custard texture will be compromised upon thawing.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
