A historical dessert from Recipes from here and there (1900).
Preserved exactly as written in the original source
Cook one cup sugar, one tablespoon flour, one teaspoon cinnamon, one teaspoon allspice, one cup hot water, butter size of walnut, three egg yolks, in double boiler until thick
Pour into baked pie crust
Spread with meringue of three egg whites beaten stiff, three tablespoons sugar, one teaspoon vanilla
Brown in oven
Modern guidance to help you succeed with this vintage recipe
Cooking the custard filling in a double boiler prevents direct heat from scrambling the egg yolks, allowing proteins to coagulate slowly and evenly for a smooth, creamy texture. The flour acts as a starch thickener that stabilizes the custard and prevents weeping, while the spices mask any potential eggy flavor. Beating egg whites to stiff peaks incorporates air bubbles that expand when heated, creating a light meringue that browns beautifully through the Maillard reaction.
The pie crust can be baked up to 2 days ahead and stored at room temperature, wrapped tightly. The custard filling must be made fresh and poured into the crust while still hot. The meringue should be made immediately before topping to prevent weeping.
Store the finished pie loosely covered at room temperature for up to 8 hours, or refrigerate for up to 2 days. Note that refrigeration may cause the meringue to weep and become sticky. For best texture, serve within 4-6 hours of baking. Do not freeze, as meringue does not freeze well.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be baked up to 2 days ahead and stored at room temperature, wrapped tightly. The custard filling must be made fresh and poured into the crust while still hot. The meringue should be made immediately before topping to prevent weeping.
Store the finished pie loosely covered at room temperature for up to 8 hours, or refrigerate for up to 2 days. Note that refrigeration may cause the meringue to weep and become sticky. For best texture, serve within 4-6 hours of baking. Do not freeze, as meringue does not freeze well.
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