Farm Journal’s Complete Pie Cookbook
Latest used book find: Farm Journal’s Complete Pie Cookbook: 700 Best Dessert and Main-Dish pies in the Country. I picked it up for a dollar at a used bookstore, and I was happy to add it to my collection of Farm Journal’s cookbooks (I have their candy cookbook and a tattier version of the pie cookbook).
The cookbook was printed in 1965 and contains everything you need to know about pie with the first chapter being all about the history of pie, including answering the question ‘why are pies round?’. There is big chapter on crusts with tips on the perfect crust, with every type of pie crust you’ll need for every pie imaginable (flaky, lattice, oil-based, butter-based, lard-based, enriched, tart shells, flavored crusts, puff pastry, hot water, cream cheese, cheese, salted peanut, chocolate, graham, pretzel, cookie, nut crusts, meringue, marshmallow, and so on).
The chapters on pies: Fruit Pies; Custard and Cream Pies; Refrigerator and Ice Cream Pies; Deep-Dish and Cake Pies, Cobblers and Dumplings; Tarts and Turnovers; Fast-Fix Pies; Pie Toppings; Meat and Chicken Pies; and Cheese, Fish, Sea Food and Vegetable Pies.
I’m always looking for unique recipes, and this one has definitely caught my eye. It is described as a Pennsylvania Dutch recipe that has a “cheerful yellow filling with a lovely, rich red-orange.” Haven’t tried it yet, it’s on my list of ones to try, so if you do, let me know how you like it.
Lemon Cake-Pie
Ingredients
- 1 Unbaked 9" pie shell
- 1 cup sugar
- 1 tablespoon butter
- 1 eggs separated
- 2 tablespoons flour
- Fresh lemons to get 2 tsp. grated peel and 3 tablespoons fresh squeezed juice, about 1 large lemon
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees F.
- Cream together the butter and sugar. Beat egg yolks to break them up, and add to the creamed mixture. Add in grated peel, lemon juice, and milk.
- Beat egg whites until stiff peaks form. Fold into the lemon mixture, and pour into the prepared pie shell.
- Bake in preheated 450 degree oven for 10 minutes, reduce heat to 325 degrees F, and continue baking for another 20 minutes, or until filling is set and top is browned.
- Cool before serving.
