Classic Culinary Arts:

To Make A Pie

To Make A Pie, part of the classic American culinary arts. Pieces such as To Make A Pie are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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To Make A Pie

Butter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with any kind of prepared fruit Have the paste in a roll, and cut enough from the end to cover the pie. Sprinkle the board lightly with flour, and place the paste up-on it. Flour the rolling pin with, the hand. Roll from you and to one side until the paste is the right size. It must be much larger than the plate. In the centre cut a slit about halt an inch long. Cover the pie, having the paste "fulled" on, as it shrinks in the baking. The oven must be hot at first, and after the first fifteen minutes the drafts must be closed. A mince pie will require one hour to bake, and an apple pie fifty minutes. Peach, and nearly all other fruit pies, require the same time.