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Pies and Tarts
italian custard pie
Crostate/Pellegrino Artusi's/Olga Ragusa's double crust pie with custard or fruit preserves)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Pie crust #341 Recipe C
Flour, 9 1/2 oz.
Sugar, 4 oz.
Butter, 3 oz.
Lard, 1 1/2 oz.
Egg yolks, 4

For filling
Custard or Fruit Preserves



Directions

The crusts of these pies are made of foliated dough and the filling consists of fruit preserves or custard. For the crusting use Recipe C, No. 341. Roll out half of the dough with a plain rolling pin, to form a round crust of the thickness of a silver dollar: put it in a baking-pan smeared with butter.

Spread a layer of preserve or of cream on the crust. If the preserve is too thick, soften it on the fire with water.

On top of the preserve place strips of dough about 1/4 inch wide crosswise: cover the ends of the strips with a ring of dough, wetting it with water to attach it well.

Gild the upper parts of the crusting with egg yolk, and bake the pie in the oven.








Notes

This recipe (#351) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org.

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