Page:Meier - The Art of German Cooking and Baking.djvu/238




 * ¼ lb. of cold butter

½ glass water

1½ cups of flour


 * 2 cups of crushed and strained grapes

2½ cups of sugar

Preparation: The dough is prepared as in No. 16. The grapes crushed in a sieve or colander, to remove the seeds and shells, then mixed with the sugar, put into the crust. Cover with strips of pie crust and bake 45 minutes.


 * ¼ lb. of cold butter

½ glass of water

1½ cups of flour


 * 1 cup of light brown sugar

1 cup of sour cream

2 eggs

1 tsp. of grated lemon peel

Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well and put into the baked crust and baked 15 minutes in medium hot oven.


 * ¼ lb. of cold butter

½ glass of water

1½ cups of flour


 * 2 cups of cream

½ cup of sugar

2 tbsps. of flour

3 eggs

9 tbsps. of sugar

1 tbsp. of vanilla

Preparation: Prepare the crust as in No. 16 and bake it. For the filling, mix the cream, ½ cup of sugar, flour, vanilla and cook in double boiler until thick, then stir in the 3 yolks of eggs, put into the crust and bake in oven 10 minutes. Now make the frosting with 3 beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, cover the pie and bake in oven until light brown.

Ingredients and preparation are given under No. 6, Chapter 6, Poultry, see Chicken Pie.