Title: 12 Pies Husbands Like Best: Aunt Jenny's Recipe Book
Creator: Lever Brothers Company
Release date: June 4, 2021 [eBook #65508]
Most recently updated: October 18, 2024
Language: English
Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
Copyright 1952—Lever Brothers Company—New York, New York
Now anyone can make pies to perfection with Spry’s ‘Water-Whip’ Method!’
Dear Friend:
Here is my newest Spry cookbook, with 12 recipes for beautiful pies. I’m so glad you sent for it, and I hope you’ll try every one of them! They’re recipes you can depend on, because they’ve been tested over and over again in the Lever Test Kitchens. What’s more, this book is chock-full of tricks that will make pies the easiest thing you bake! There’s the easy, quick Spry “Water-Whip” method that takes all the guesswork out of piecrust even for beginners. There’s an improved standard pastry recipe. There are dozens of hints for rolling, decorating—even freezing—pies. Once you’ve tried these easy, simple methods, you’ll feel like making pies and tarts much more often, I know. And one member of your family is going to be especially happy—nearly every man loves pie!
Then give him pie to his heart’s content! Any one of these recipes is sure to be pie to his liking—they were chosen because they’re the pies that surveys, research, letters in my mail show most men like best. So begin anywhere—run your own popularity contest—see which pie wins with him!
Sincerely yours,
Aunt Jenny
Makea baked “Water-Whip” Pie Shell, page 19.
Soften1 teaspoon gelatin in 2 tablespoons cold water.
Melt1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double boiler; blend with rotary egg beater.
Mix½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to chocolate mixture and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks well. Stir small amount of chocolate mixture into egg yolks, return to double boiler, and cook a few minutes longer.
Add1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin mixture; mix well. Cool.
Fold in3 stiffly beaten egg whites.
Whip½ cup heavy cream and fold into chocolate mixture.
Pourinto baked pie shell. Chill in refrigerator several hours, or until firm. When ready to serve, whip 1 cup heavy cream and spread over filling.
Sprinkle1 cup grated fresh coconut (or shredded moist coconut) over cream and decorate with curls of shaved chocolate. Keep chilled until all is served.
Makepie dough, using recipe for “Water-Whip” Pie Shell, page 19.
Mix4 cups fresh blueberries (or blackberries, raspberries, boysenberries, or huckleberries), ¾ cup sugar, 1½ tablespoons tapioca or flour, ⅛ teaspoon salt, 1 teaspoon lemon juice and put in oblong baking dish, 10″ x 6″ x 2″.
Dot1 tablespoon butter or margarine over berries.
Rollpie dough into a rectangle ⅛″ thick. Fit dough over berries, making a crimped edge and pressing it onto edge of dish.
Cutslits for steam to escape.
Decoratetop with “blueberries” and “leaves” cut from pastry trimmings.
Bakein hot oven (425°F.) 40-45 minutes.
Servewarm with a mixture of ½ cup mashed cottage cheese, ¼ cup heavy cream, whipped, 1 tablespoon confectioners’ sugar, dash of salt, and few drops of vanilla. Makes 6 servings.
Makean unbaked “Water-Whip” Pie Shell, page 19.
Mix1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 tablespoons molasses.
Add3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly.
Pourinto unbaked, unpricked pie shell.
Bakein hot oven (425°F.) 40-45 minutes, or until knife inserted in center comes out clean.
Servewith sharp cheese or with a topping of whipped cream.
Make“Water-Whip” Piecrust, page 15. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.
Prepare6 cups pared, cored thin apple slices. Arrange half of slices in pastry-lined pan.
Mix1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt, 1 teaspoon lemon juice and sprinkle half of mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture.
Dot1 tablespoon butter or margarine over filling. Trim pastry even with pan.
Rollremaining dough as before and lay over apples. Trim pastry ½″ beyond pan, fold it under bottom crust, press edges together with fork. Cut decorative slits in top for steam to escape.
Brushpastry with slightly beaten egg white and sprinkle with sugar.
Bakein hot oven (425°F.) 45-55 minutes.
Makea baked “Water-Whip” Pie Shell, page 19.
Scald2 cups milk in top of double boiler.
Mix3 tablespoons flour, 2 tablespoons cornstarch, ½ cup sugar, ¼ teaspoon salt. Add gradually to scalded milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.
Add1 tablespoon butter or margarine, 1 teaspoon vanilla and blend. Cool.
Slice3 or 4 bananas and arrange in baked pie shell; cover at once with cooled filling. At serving time, whip ½ cup heavy cream. Drop by teaspoonfuls on filling around rim of pie, piling remaining cream in center.
Decorateby inserting 2 banana slices, butterfly fashion, into cream at tip of each serving.
Makea baked “Water-Whip” Pie Shell, page 19.
Mix1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2 tablespoons water in top of double boiler. Boil over direct heat to a thick sirup (about 5 minutes).
Blend¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double boiler, and cook 5 minutes longer.
Add2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.
Pourinto baked pie shell. At serving time, whip 1 cup heavy cream and arrange in a border around top of pie leaving a 3″ circle of uncovered filling in center.
Arrangepecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans. Keep refrigerated until all is served.
Makean unbaked “Water-Whip” Pie Shell, page 19.
Mix¼ cup sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 4 cups pared, cored thin apple slices
Arrangeapple slices in pie shell
Blend¾ cup firmly packed brown sugar, ¾ cup sifted all-purpose flour.
Cut in⅓ cup butter or margarine with pastry blender or two knives until crumbly. Sprinkle over apples.
Bakein moderately hot oven (400°F.) 30-35 minutes. Serve with or without cream.
Makea baked “Water-Whip” Pie Shell, page 19.
Mix½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.
Combine1½ cups hot water, 1¼ cups sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.
Beat3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.
Add⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or margarine and blend. Cool.
Pourinto baked pie shell.
SpreadMeringue (page 19) lightly on filling and bake as directed.
MakeStandard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.
Drain3 cups canned sour red pitted cherries.
Add⅓ cup canned cherry sirup, 1 cup sugar, 1 teaspoon lemon juice, ¼ teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛ teaspoon salt.
Putcherry mixture in pastry-lined pan.
Dot1 tablespoon butter or margarine over cherries.
Trimpastry about ½″ beyond pan and turn dough under to make a stand-up rim.
Rollremaining dough and cut into strips ½″ wide.
Attachends of 7 strips to rim of pie by moistening and pressing firmly. Twist each strip across fruit and attach at opposite side of pie. Repeat with 7 more strips, crisscrossing to form attractive trellis top. Flute rim.
Bakein hot oven (425°F.) 50-60 minutes.
Makea baked “Water-Whip” Pie Shell, page 19.
Beat slightly3 eggs and 2 egg yolks or 4 eggs.
Add⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain mixture.
Add¾ cup shredded toasted coconut[2].
Pourinto buttered 9″ pie pan.
Sprinklewith ¼ teaspoon nutmeg.
Placepan in larger pan of hot water.
Bakein moderate oven (350°F) 35-40 minutes.
Coolcustard at room temperature. (Do not refrigerate or custard will stick to pan.)
Loosencustard thoroughly from pan with knife (page 20). Shake gently to loosen from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Let settle a few minutes before serving.
MakeStandard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.
Drain3 cups canned sliced peaches.
Add½ cup firmly packed brown sugar, ⅓ cup canned peach sirup, 2 tablespoons lemon juice, 2 tablespoons tapioca, flour, or cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange rind, ¼ teaspoon almond extract.
Putpeach mixture in pastry-lined pan.
Dot1 tablespoon butter or margarine over peaches.
Rollremaining dough about ³/₁₆″ thick and cut into strips ½″ wide. Arrange on filling, starting at center and twisting and winding them about 6 times around the top. Join strips by pinching together. Brush spiral with slightly beaten egg white and sprinkle with sugar. Moisten rim of pie. Press end of 1 strip on rim, twist and circle edge of pie, pressing strip against rim where it touches. Join strips as before.
Bakein hot oven (425°F.) 45-55 minutes.
Fry1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. Remove onions and save for later use.
Cut1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until richly browned.
Add3¼ cups boiling water, 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour).
Add1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.
MakeGolden Egg Pastry, page 20.
Rolldough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.
Pourmeat mixture into dish and place cooked onions on top.
Fitpastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square make a decorative steam vent by cutting 8 short slits in a snowflake pattern.
Bakein very hot oven (450°F.) 25-30 minutes. Makes 6 servings.
Hints for a “Light Hand” with Pastry
You’ve heard a woman say, admiring another cook’s handiwork. “She has such a light hand with pastry!” Tender, flaky piecrust has always been the prize accomplishment of good cooks! And many’s the woman who has envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every time—is easy as child’s play. And so fast! It’s ready to roll in seconds!
You see, the “Water-Whip” method answers right from the start that question that has always been so confusing—“How much water shall I add?” You simply add a definite, measured amount of liquid right to your shortening, then whip it into a soft, creamy emulsion! Of course, any shortening won’t do—the whole method is possible only because Spry is homogenized, specially made to mix with liquids.
Once your pastry is mixed, the success of your pie depends a great deal on how you handle the dough. You’ll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow. They’re tricks from skilled pie-makers—ways to make your pies prettier, more delicious, more certain to win you compliments from every one who comes to your table! And now—Happy Baking!
You can bake BETTER pies with Homogenized Spry
Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier, quicker to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with liquids. That’s what makes the marvelous new “Water-Whip” method possible! You can count on Spry every time—you’re sure to make flakier, more tender piecrust than you can possibly get with any other kind of shortening ... in fact. Lever Brothers Company guarantees just that!
BEST FOR ALL YOU BAKE OR FRY
Now you can make tender, flaky pastry the Spry “Water-Whip” way!
Experienced pie-makers like this new method because it saves time. No cutting in of shortening ... no tedious adding of liquid. In seconds, the pie dough is mixed! Beginners like this method because they can “feel easy” about it. There’s no guessing about how much liquid to add ... no uncertainty about results. The dough goes together almost like magic, rolls easily, makes tender, delicious pastry on the first try!
Put Homogenized Spry in medium-sized mixing bowl and pour over it the boiling water and milk. Then tilt the bowl and break up shortening with a fork.
Whip with rapid cross-the-bowl strokes until all liquid is absorbed and mixture is thick and smooth like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto creamy Spry “Whip.” There’s no tedious cutting-in of the shortening ... no guessing as to the correct amount of liquid to add.
With vigorous round-the-bowl strokes, stir all ingredients together into a dough that clings together and “cleans” the bowl. Takes only about 33 seconds!
Take up dough in hands, work gently into a smooth, blended dough, then shape into a flat round. This soft, pliable dough is now ready to roll in any preferred way.
“Water-Whip” dough, being soft and pliable, rolls beautifully between waxed paper. No messy floured board ... no sticking ... no pastry cloth or rolling-pin cover needed. From beginning to end, this new rolling method is neat as a pin, easy, successful! Just follow the techniques pictured below.
¾ cup Homogenized Spry
¼ cup boiling water
1 tablespoon milk
2 cups all-purpose flour (sifted once before measuring)
1 teaspoon salt
Put Spry in medium-sized mixing bowl.... Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and “cleans” the bowl.... Pick up and work into a smooth dough; shape into a flat round. The dough is now ready to roll, either between waxed paper, or on a pastry cloth or board.
This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″ lattice-top pie or for 9 tart or patty shells.
Roll dough between 12″ squares of waxed paper from center out into circle size of paper. If paper wrinkles, remove top one, put on another, turn, and roll.
To put pastry in pan, peel off top paper, pick up pastry and center it over pan, pastry side down. Remove paper gently. Such an easy way to roll out piecrust!
STANDARD PASTRY ... the sure Spry Way
Standard or conventional pastry is made by first cutting the shortening into the flour. In the Spry way of making standard pastry, the shortening is cut into the flour in two steps: first, ⅔ of the Spry is cut in fine for tenderness; second, the remaining Spry is cut in coarse for flakiness. To make standard pastry this improved way, follow the recipe and key steps pictured below. See how easy it is to get perfect pastry every time!
| Ingredients | Two-crust 9″ Pie or Lattice Pie | 9″ Pie Shell or 6 tart shells |
|---|---|---|
| sifted all-purpose flour | 2 cups | 1¼ cups |
| salt | 1 teaspoon | ½ teaspoon |
| Homogenized Spry | ¾ cup | ½ cup |
| cold water | 4 tablespoons | 2½ tablespoons |
Put flour and salt in mixing bowl and mix. Cut in Spry as follows:
Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal.
Step 2 for Flakiness—cut in the remaining Spry to the size of large peas.
Sprinkle all the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, turnovers, etc.
Roll standard pastry on a floured board or cloth—not between waxed paper.
Cut ⅔ of the Spry into flour with pastry blender until as fine as meal. Be sure all the flour is mixed with the Spry. This step insures tenderness in the pastry.
Cut in remaining Spry to size of large peas. In baking, these pieces melt into little “pools” of fat, forming leafy flakes. This step insures flakiness in the pastry.
Sprinkle water over mixture; mix thoroughly with fork until all particles cling together. Take up in hands. Work into a smooth, well-blended ball of dough.
Many secrets of pie success lie in the “know-how”—in the techniques and practices that are part of a pie-maker’s skill. You’ll find many of these pie tricks in this booklet: how to make a custard pie with a crisp, flaky undercrust and a soft, creamy filling ... how to seal in the juices in a berry pie ... how to make a fluffy, upstanding meringue. There are tips for pretty tops and attractive edges, too—all designed to give your pies a truly professional air!
To keep fruit juices from boiling out of a 2-crust pie, trim undercrust even with pan, cut the top crust ½ inch beyond pan, then turn it under the bottom crust.
Moisten edge of undercrust with water, press upper and lower crusts together with floured fork. Or crimp the edges together with the thumb and forefinger.
The eye-catching look of a handsome pie comes in large part from its pastry rim. Clever fingers can fashion an endless variety of attractive edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip can be used with good effect, too.
Interesting pastry designs can be made on the rims with tiny patterns or cutters. Some pies call for a rim of the “stand-up” type, others are at their best with a flat “lie-down” rim. Select the edge that will do the most for the filling. You will enjoy using your own ideas and creating new and original rims to frame your favorite pies. Here are some attractive edges that are easy to make.
Rope Rim (for pie shell)
Make stand-up rim (page 18). Pinch pastry between thumb and bent forefinger. Make the crimps sharp and distinct so they will not bake out.
Shell or Flute Rim (for pie shell)
Make stand-up rim (page 18). Make shell-like flutes by placing left index 18 finger against inside of rim and pinching it on outside with tips of right thumb and index finger. (See Luscious Lemon Meringue Pie, page 8.)
Thimble Rim (for 1-crust pie)
Trim pastry even with edge of pan. With thimble, cut tiny circles from pastry. Moisten rim, place circles, overlapping, on rim, pressing lightly. (See Heritage Pumpkin Pie, page 3.)
Arrow Head Rim (for 1-crust pie)
Cut pastry ½″ beyond pan edge, then fold under making a flat “lie-down” rim. With knife, cut continuous Vs around rim. With right index finger, lift up base of every other V and lay back on side of pie shell. Continue around rim. (See Crumbly Top Apple Pie, page 7.)
Flute-and-Fork Rim (for pie shell)
Make stand-up rim (page 18). Make a single flute as described under Shell or Flute, then next to it press with tines of fork. Continue around rim, alternating flute and fork. (See Dreamy Banana Cream Pie, page 5.)
Fork-Seal Rim (for 2-crust pie)
A good edge to seal in fruit juices. Press floured tines of fork down on rim straight or diagonally. (See “His Favorite” Apple Pie, page 4.)
Ruffle Rim (for closed pie)
Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie, trim pastry 1″ beyond dish edge and turn back even with dish. Place left index finger and thumb ½″ apart on outside of rim. Use right index finger to pull pastry back between fingers to make ruffled effect. (See Hot N Hearty Steak Pie, page 12.)
Use recipe for “Water-Whip” Piecrust (page 15) or Standard Piecrust (page 16), for 9 tart shells.... Roll dough ⅛″ thick and prick with fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 minutes.... Lift off shells, cool on rack.... Fill tart shells with fruit or berries for a dainty dessert; or with creamed vegetables, chicken, or fish for an appetizing main dish for luncheon or supper.
½ cup less 1 tablespoon Homogenized Spry
3 tablespoons boiling water
1 teaspoon milk
1¼ cups all-purpose flour (sifted once before measuring)
½ teaspoon salt
Put Spry in medium-sized mixing bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and “cleans” the bowl.... Pick up and work into a smooth dough; shape into a flat round.... Put dough between two 12″ squares of waxed paper and roll lightly into a circle about size of paper. Peel off top paper, place pastry in 9″ pie pan, pastry next to pan. Carefully remove paper. Fit pastry into pan, trim ½″ beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork.... Bake in very hot oven (450°F.) 14-19 minutes.
Makes enough pastry for a 9″ pie shell.
A handsome meringue is the final touch of flattery to a beautiful pie. Here is a recipe with 7 success secrets written into it:
3 egg whites
6 tablespoons fine granulated sugar
1 teaspoon lemon juice or ½ teaspoon vanilla
1. Beat egg whites until stiff and dry (better volume is obtained if whites are not too cold).
2. Add sugar gradually—1 tablespoon at a time—beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted.
3. Add flavoring (the meringue should have flavor as well as the filling).
4. Spread meringue lightly over cooled filling in pie shell, making sure it touches pastry rim all around. (This helps prevent shrinkage.)
5. Make graceful swirls or peaks in the meringue with back of tablespoon or spatula.
6. Bake in slow oven (325°F.) 25-30 minutes, or until meringue is firm and delicately browned.
7. Let pie cool on rack away from drafts.
Fit dough into pan; trim pastry with scissors about 1 inch beyond edge of pan.
Turn back pastry; then raise fold, press against pie pan, making stand-up rim.
For a rope rim, pinch with thumb and bent forefinger, making sharp crimps.
Prick shell all over with fork. Bake in very hot oven (450°F.) 10 to 15 minutes.
2 eggs, well beaten
1 cup seeded raisins, chopped
1 cup sugar
1 tablespoon soft bread crumbs
2 tablespoons lemon juice
2 tablespoons grated lemon rind
¼ cup walnuts, chopped
¼ teaspoon salt
“Water-Whip” Piecrust, page 15
Mix first 8 ingredients.... Roll dough ⅛″ thick and cut in eight 5″ circles. Fit circles into 3″ muffin pans, pinching into fluted rims at top. Fill with raisin mixture. Place cut-out pastry star on top of each tart. Sprinkle stars with red sugar.... Bake in hot oven (400°F.) 30-40 minutes.... Makes 8 tarts.
Use recipe for Piecrust, page 15 or 16. Roll dough ⅛″ thick and cut out 5″ circles. On one half of each circle place 2 tablespoons mincemeat. Moisten edge, fold pastry over mincemeat, seal edge with fork. Prick top. Bake in hot oven (425°F.) 10-15 minutes. Makes 8-10.
Mix 1 cup sifted all-purpose flour and ½ teaspoon salt. Measure ⅓ cup Spry.
Step 1 for Tenderness—cut in about ⅔ of the Spry until fine as meal.
Step 2 for Flakiness—cut in remaining Spry to size of large peas.
Add 1 egg, slightly beaten, and mix thoroughly into a dough. Use in making Hot N Hearty Steak Pie, page 12.
Now the miracle of making pies weeks ahead, freezing them in a home freezer or the freezer section of a refrigerator, and enjoying them fresh from the oven when convenient! Favorites for freezing are double-crust pies like apple, cherry, peach, mince, or berry, also deep-dish fruit and berry pies.
Pies can be frozen unbaked or baked. If frozen unbaked, do not cut steam vents in top crust; wrap in moisture-vaporproof material and seal; label, date, and freeze. To thaw, remove wrappings and cut small steam vents in top crust. Bake in 425°F. oven for 65-70 minutes. If pie is frozen baked, let pie cool thoroughly at room temperature, then wrap in moisture-vaporproof material and seal; label, date, and freeze. To thaw, remove wrappings from frozen pie and heat in 400°F. oven for 25-35 minutes.
Pie shells can be frozen unbaked or baked and kept on hand for use as needed. If pie is frozen unbaked, it is easier to freeze it before wrapping, then wrap immediately in moisture-vaporproof material and store in freezer.... To thaw, unwrap shell and bake in 450°F. oven 5 minutes; reprick shell and bake about 10 minutes longer. If pie shell is frozen baked, let the baked shell cool thoroughly at room temperature, then wrap in moisture-vaporproof material and seal; label, date, and freeze.... To thaw, leave shell wrapped and let stand at room temperature or unwrap and heat in 400°F. oven 5 minutes.
For creamy custard and crisp crust, bake shell and custard separately (page 10).
Loosen the cooled custard, then slide it carefully into baked, cooled pie shell.
Give Your Pie A Pretty Top
A pretty top lends distinction to any pie, be it plain or fancy. A sparkling glaze gives a touch of elegance to a two-crust fruit pie.... To make a glazed top, brush the unbaked pie with slightly beaten egg white and sprinkle with sugar, then bake.... For an extra-brown crust, brush the top crust before baking with milk or light cream, then sprinkle with sugar.
Lattice-top fruit pies with colorful juices bubbling up through golden strips of pastry are always a favorite.... The narrow pastry strips can be cut with a pastry wheel or sharp-pointed knife.... For a trellis top, the strips are twisted as they are laid across the filling (Cherry Trellis Pie, page 9).... For a woven lattice top, weave the strips over and under one another.... For a crisscross top, lay a first set of seven strips across the filling, then lay a second set over them, making diamond shapes on the filling.... For a spiral top, arrange strips on filling in a spiral effect by starting at the center and twisting and winding around the top six times (Coronation Peach Pie, page 11).... A hit-and-miss top offers pleasing contrasts on a prune or raisin pie. Just cut many little odd-shaped bits of pastry from the trimmings and scatter them over the top of the filling before baking.... Whipped cream makes glamorous toppings on soft pies, especially when accented with drifts of grated fresh coconut and curls of shaved chocolate (Regal Cream-on-Chocolate Pie, page 1).... Or make a snowy ruff of whipped cream by dropping teaspoonfuls of cream around the rim of the pie, then garnish as shown in Dreamy Banana Cream Pie, page 5.
Small slits or other openings must be made in closed pies in order to let steam escape during baking. These can be extremely attractive and in harmony with the pie filling. For example, on the top crust of a fruit pie, prick or cut the outlines of the fruit used, such as apples, peaches, or plums.... An interesting cherry pie can be made by cutting eight half-inch holes in the top crust to represent cherries. For stems, cut slits.... To personalize a pie, prick the initials of the one you wish to honor.... For a Christmas mince pie, roll the top crust, and cut with small Christmas tree cutter, making 5 trees and pointing the tips of the trees to the rim of the pie. The trees should not be cut out of the dough—merely outlined. Brush the trees with egg white and sprinkle with red sugar.
Interesting pastry cut-outs, such as fruits, berries, leaves, chickens, birds, and the like can be applied to pie tops with happy effects (see the cluster of blueberries and leaves on the Deep-Dish Blueberry Pie, page 2).... The unbaked pastry “patches” are laid on the top crust before baking and brushed with unbeaten egg white or milk.... Tiny pastry stars, hearts, or crescents can be baked and arranged on the top of a chiffon pie.... For the holidays, Christmas trees or bells can be cut out of pastry and laid atop the unbaked filling.
