A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). To prevent the juice soaking through into the crust, making it soggy, wet the under crust with the white of an egg, just before you put in the pie mixture. If the top of the pie is brushed over with the egg, it gives it a beautiful glaze.
Preserved exactly as written in the original source
After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge
Gather up the scraps left from cutting and make into another sheet for the top crust
Roll it a little thinner than the under crust
Lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges)
Fill your pie-plate with your prepared filling
Wet the top edge of the rim
Lay the upper crust across the centre of the pie
Turn back the half that is lapped over
Seal the two edges together by slightly pressing down with your thumb
Notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking
Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust
Modern guidance to help you succeed with this vintage recipe
Brushing the bottom crust with egg white creates a protective protein barrier that prevents juice from penetrating the pastry, keeping it crisp rather than soggy. The egg white coagulates when heated, forming a waterproof seal. Cutting vents in the top crust allows steam to escape in controlled locations, preventing pressure buildup that would force hot juices out the sides and compromise the seal between crusts.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated, or frozen for up to 3 months. The assembled unbaked pie can be frozen for up to 2 months; bake directly from frozen, adding 10-15 minutes to the baking time. Most fruit fillings can be prepared 1 day ahead and refrigerated.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Fruit pies can be frozen after baking for up to 2 months; thaw overnight in the refrigerator and refresh in a 350°F oven for 15-20 minutes to restore crispness to the crust.
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, or frozen for up to 3 months. The assembled unbaked pie can be frozen for up to 2 months; bake directly from frozen, adding 10-15 minutes to the baking time. Most fruit fillings can be prepared 1 day ahead and refrigerated.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Fruit pies can be frozen after baking for up to 2 months; thaw overnight in the refrigerator and refresh in a 350°F oven for 15-20 minutes to restore crispness to the crust.
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