Home › Puff Paste › Puff Paste: Line

Puff Paste: Line

To 2 cupfuls raspberries add 1 cupful ripe currants and 1 cupful granulated sugar, with which a tablespoonful flour has been mixed; stir together. Line a plate with flaky pie crust, put in the fruit, cover with a tolerably thick sheet of paste, make several incisions for the escape of steam, and bake till the crusts are nicely browned. Serve cool.

Cherry Pie. 2 cupfuls sour cherries, 1 cupful granulated sugar, 1 tablespoonful flour.

Pick over and wash the cherries, add sugar and flour, mix together.

Line a pan with paste, fill with the cherries, and cover with a sheet of paste, rolled twice as thick as ordinary pie crust. Make incisions near the center for the escape of steam, and bake till brown. If the cherries are sweet, use less sugar.

Pumpkin Pie. 2 cupfuls stewed pumpkin, 1 cupful rich milk, cupful molasses, cupful granulated sugar, 1 tablespoonful melted butter, 1 tablespoonful ginger, 1 teaspoonful salt, 2 eggs.

Stir well together, line a deep tin pie pan with paste rolled moderately thick, sift a little flour evenly over the bottom, and fill three quarters full with the prepared mixture. Bake until the pie is brown in the center. In MRS. CURTIS'S COOKBOOK preparing the pumpkin, use very little water. Cover the kettle in which it is cooking, and stew until the pumpkin is perfectly soft, then remove the cover and continue the stewing, stirring frequently until the moisture evaporates and the pumpkin becomes a smooth paste. Rub through a fine sieve.