The Mudcat Café TM
Thread #106520 Message #2204560
Posted By: maeve
29-Nov-07 - 08:05 AM
Thread Name: BS: American Pies-Questions & Answers.
Subject: RE: BS: American Pies-Questions & Answers.
I'm enjoying the meanderings of this thread.
I have recipes for Chesse Pie and English Cheese Pie. Neither contains any cheese. Both were clipped from American newspapers at least 60 years ago by an unnamed woman whose box of recipes I bought at a yard sale.
English Cheese Pie ( From Eliza Acton, an English food authority, 19th century England)
Grate the rind of one large lemon. Mix it with 1/2 cup (white) sugar. Add well-beaten yolks of 3 eggs and the well-beaten whites of 2 eggs. Beat together thoroughly. Add 4 tablespoons cream, 1/2 melted butter, and the strained juice of the lemon (this should be stirred in rather quickly). Add a touch of orange flower water or, if you find this difficult to get, a little grated orange rind. Line 8-10 small tartlet pans with flaky pastry and half fill them with the mixture. Bake for 30 minutes in a 350-degree oven.
Chesse Pie
Cream 1/2 cup butter with 1 cup light brown sugar. Beat in 2 eggs. Stir in 1/4 cup thin cream or evaporated milk, 1 cup chopped walnuts, 1 cup raisins (or raisins and currents, or dates), 1/4 teaspoon vanilla and 1/3 cup orange or grape juice or sherry. Spoon into 8-12 patty pans or a nine inch pie pan lined with your favorite pastry. Bake at 450 F 15 minutes, then reduce to 325 F for 20 minutes longer. For the tarts, bake at 450 for 5-6 minutes, then at 300 for 7-10 minutes longer, depending on the thickness of the filling. Cool on a rack and serve slightly warm.
maeve