Part III — — — Pie Baking
Pie Baking
Standard Recipes
2 qts. Fresh Fruit.
1 qt. Water.
1½ lb. Sugar.
2 oz. Corn Starch.
½ oz. Salt.
The above formula is adapted to the following pies: Apple, peach, cherry, raspberry, strawberry, gooseberry, huckleberry, currant and rhubarb. For the apple, peach and currant pies use 1 oz. of corn starch instead of 2 oz. For the rhubarb pie use only 1 pt. of water and about a half pound less sugar. From 1 to ½ oz. of spice is added to the apple and peach mixture.
When green fruit is used it should be boiled about 2 minutes. Rhubarb requires more time. Dried and evaporated fruit should also be boiled for a few minutes. If the fruit is not boiled it will run and stick to the plate.
After boiling, add the sugar and flavor and mix thoroughly. The corn starch may be omitted if desired. Before placing pies in oven wash lightly with milk or egg wash.