Now fold carefully in half and then in quarters and lift on the pie plate and open covering the pie plate, easing on the pastry. Trim the edges and then roll out the tr.i.m.m.i.n.gs into a long narrow strip. Cut into strips three-quarters inch wide and then brush the edge of the pastry on the pie plate with water and add this narrow strip as a reinforcement to build up the edge. This will prevent the custard overflowing.
Now brush the pastry in the bottom of the pie plate with melted shortening, taking care to thoroughly coat the entire surface with the shortening. Then pour in the prepared custard. Reserve about one tablespoon of the custard to brush the pastry around the edges. Place in a slow oven and bake until the custard is firm in the centre.
To test if custard is baked, gently insert a silver knife into the custard, taking care that the knife does not pierce the crust.
Brushing the pastry with the shortening before pouring in the custard prevents the moisture from soaking into the crust.
TO MAKE THE MERINGUE
Beat the whites of two eggs in a bowl, which is free from grease, until stiff, and then cut and fold into the stiffly beaten whites of the two eggs
One-half cup of pulverized sugar, Three tablespoons of cornstarch.
Sift the sugar and cornstarch to thoroughly mix and then carefully cut and fold into the whites of eggs.
On just how careful you are in cutting and folding this mixture will determine the success of your meringues. After the whites are beaten stiff they are full of little air bubbles, which if stirred break down and become watery and then the entire mixture becomes flat and tough.
To prevent this, sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over; turn the bowl half-way around, then cut and fold again.
Repeat this until sufficiently mixed, then place on the hot pie, sprinkle with granulated sugar and place in the oven to brown. Open the oven door and let stand for a few minutes, then remove to a place free from drafts where it will cool slowly, so as to prevent a sudden shrinking of the meringue, due to a sudden chill.
To make cocoanut pie, add one-half cup of cocoanut to the custard pie just before putting in the oven.
PEACH CUSTARD PIE
Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add
One-half cup of sugar.
Now place in a saucepan
Three-quarters cup of milk, Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.
Add
Yolks of two eggs, One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven. Use whites of eggs for meringue.
CUSTARD PIE
Now to prepare the filling for the custard pie, place in a mixing bowl
One-half cup of sugar, One and one-quarter cups of milk, Yolk of one egg, Two whole eggs, One-quarter teaspoon of nutmeg.
Beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin. Use white of egg for meringue.
LEMON CUSTARD PIE
Place in a saucepan
One cup of sugar, One and one-half cups of water, One-half cup of cornstarch.
Stir to dissolve and then bring to a boil, and cook for five minutes.
Now add
Rind of one-quarter lemon, grated, Juice of two lemons, Yolks of two eggs.
Beat to thoroughly mix and then pour into pie plate prepared as for custard pie. Bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.
NORTH CAROLINA PEACH CUSTARD PIE
Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie. Now cover the bottom thickly with sliced peaches and then prepare a custard as follows: Place in a mixing bowl
Three-quarters cup of sugar, Three-quarters cup of milk, Yolks of two eggs, One whole egg, One-quarter teaspoon of cinnamon.
Beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour. Pour on the custard and bake in a slow oven until firm. Use whites of eggs for meringue.
Raspberries and plums may be used in place of the peaches for variety.
When making these pies, always use the regulation custard pie tin, the ones with the straight sides.
CIDER JELLY PIE
Place in a saucepan
Three-quarters cup of brown sugar, Two cups of cider, Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes and then remove from the fire and add
One-half teaspoon of cinnamon, One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
APPLE DOWDY
Grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon. Repeat this until the dish is full and then cover with a crust of plain pastry. Bake for forty-five minutes in a moderate oven and let cool.
To serve: Loosen the pastry from the sides of the pan, place a large platter over the pie and invert. Cut into wedge-shaped portions and serve with cream, custard or fruit sauce.
COUNTRY STYLE GREEN APPLE PIE