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Ingredients Pie crust #341 Recipe C
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.
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. |