Here's some hundred-year-old advice for making pies using summer fruits:
Pies from the First Fruits of Summer
As the season of abundant fruit approaches, let us not forget that the most delicious pies of the whole year are the juicy, full-flavored ones made from the summer fruits. To be at their best, they should be eaten the day they are baked.
For fruit pies, allow for a larger upper crust. After trimming it evenly, turn the margin over and under the lower crust, pressing the rounded edge firmly upon the pie-plate. This "hem" effectually seals up the juices, for the edge of the pie crisps first before the fruit begins to simmer. Make a pattern of slits over the top, through which the steam may escape.
Never put a pie in the over and forget it. It often needs turning to get an even brownest. Burned piecrust is unsightly and leaves a bad, black taste in the mouth.
In making plain fruit pies of huckleberries or blackberries, the prepared fruit should be thoroughly mixed with sugar and flour to thicken in a separate dish and then turned into the paste-lined pie plate.
American Cookery (June/July, 1923)
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