Ingredients
Pie Crust No. 341/B
Flour, 9 oz.
Butter, 4 1/2 oz.
White sugar, 3 1/2 oz.
Egg, 1
Egg yolk, 1
For filling
Milk, 1/2 pint
Sugar, 2 oz.
Starch, 1 oz.
Two egg yolks
Any flavoring
Whole Pinoli (pine nuts), 1 oz.
Raisins, 2 1/2 oz.
Egg wash
Egg yolk
Dusting
Confectionery sugar
Directions
For the pie crust [From recipe No. 341, "Crustings"]:
The following is the simplest way to make soft crusting. Grind the sugar finely, mix it with the flour, and soften the butter by working it with a wet hand. Now make a loaf of all the ingredients by using the blade of a large knife in mixing them. Do not work it too much or too long. Whenever possible, it is advisable to prepare this crusting the day before, as time is in its favor, and when baked, it is softer and mealy. When about to use the crusting for the pastry, flatten it to the desired thickness with a rolling pin. If you wish to give it the appearance of fancy pastry, use the "grooved" rolling pin on the side of the crusting which goes outside in your last touches. The use of powdered sugar in stretching the dough will make it easier to handle. Adding a few drops of white wine or Marsala wine to the leavings and mixing them with the main loaf will make the crusting softer.
The custard filling is made of the following ingredients: 1/2 pint, 2 oz. sugar, 1 oz. starch, two egg yolks and any favoring.
Add the following to the custard when removing it from the fire: 1 oz whole pinoli and 2 1/2 oz. raisins.
Fill a pie with this compound, as in the preceding recipe.
From #349:
Gild the upper crust of the pie with an egg yolk, and bake in the oven.
Serve cold, sprayed with confectionery sugar.
Notes
This recipe (#350) 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. |
