A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cut a slit in the centre of the cover through which the vapor may escape.
Preserved exactly as written in the original source
Stew the damsons whole in water only sufficient to prevent their burning
when tender and while hot, sweeten them with sugar and let them stand until they become cold
pour them into pie dishes lined with paste
dredge flour upon them
cover them with the same paste
wet and pinch together the edges of the paste
cut a slit in the centre of the cover through which the vapor may escape
bake twenty minutes
Modern guidance to help you succeed with this vintage recipe
Pre-stewing the damsons before assembling the pie breaks down their firm texture and allows controlled sweetening, preventing an overly tart or inconsistent filling. Adding flour to the filling absorbs excess moisture released during baking, creating a cohesive filling rather than a soupy mess. The vent slit in the top crust allows steam to escape, preventing the crust from becoming soggy and helping it bake up crisp and golden.
The stewed and sweetened damsons can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie. The pie dough can be made up to 3 days ahead or frozen for up to 3 months.
Store baked pie covered loosely with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices in a 350°F oven for 10-12 minutes to restore crust crispness. The pie can be frozen unbaked for up to 2 months; bake from frozen, adding 10-15 minutes to the baking time.
AI-generated tips from Chef Cecil's culinary database
The stewed and sweetened damsons can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie. The pie dough can be made up to 3 days ahead or frozen for up to 3 months.
Store baked pie covered loosely with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices in a 350°F oven for 10-12 minutes to restore crust crispness. The pie can be frozen unbaked for up to 2 months; bake from frozen, adding 10-15 minutes to the baking time.
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