Back again with our old Alaskan recipe books this time including some really interesting savory and vegetable-based pies! A colleague says that most of these are "actually not bad," although the green tomato pie is "okay." Personally, the carrot pie is on my to-try list. For the rest of the cookbook, please see it (and others) online here at UAF's Digital Repository. A few pages up is a rutabaga pie, as well. Let us know if you have any questions!
by UAF-APRCA
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MINCEMEAT – Mrs. F. B. Parker.
Four pounds lean boiled beef chopped fine, twice as much chopped, green, tart apples. One pound chopped suet, 3 pounds raisins, seeded, 2 pounds currants, picked over, washed and dried. ½ pound citron cut up fine, 1 pound brown sugar, 1 quart cooking molasses, 3 quarts sweet cider, 1 ½ pints boiled cider. One tablespoon each of salt, pepper, mace, allspice, cloves, 4 tea-spoons cinnamon, 2 tea-spoons grated nutmeg, Mix thoroughly and warm on range until heated through, Put in a crock, cover tightly and set in cold place where it will not freeze, but keep perfectly cold. This will keep good all winter.
VINEGAR PIE – Mrs. Dan Driscoll.
This recipe makes 2 pies: Five eggs, 2 large cups boiling water, 5 table-spoons vinegar, 5 table-spoons (small) corn starch. Butter size of egg, 1 cup sugar. Put water, sugar, butter and vinegar in a pan, thicken with corn starch, then add beaten yolks, flavor with lemon and pour into baked crust. Beat the whites of eggs with 4 table-spoons of sugar, put over pies and set in oven to brown lightly.
RAISIN PIE – Mrs. W. B. Clifton.
Line pie pan with rich crust. Boil for 15 minutes 1 cup stoned raisins, ½ cup sugar, ½ cup water. Pour this into crust white hot and add 1 table-spoon butter, ½ tea-spoon cinnamon and little flour sifted over top. Cover with upper crust and bake a rich brown.
GREEN TOMATO PIE – Mrs. Paul J. Rickert.
Slice 3 or 4 nice green tomatoes. Add a little butter, cinnamon and nutmeg, ½ cup sugar. Fill pie plate very full. Bake with 2 crusts. Whip to stiff froth 1 cup sweet cream, add sugar to taste, spread on pie and serve.
CARROT PIE – Mrs. David Fairburn.
Grate enough carrot to make 1 ½ cups. Three eggs, 1 pint rich milk, 1 tea-spoon cinnamon, ¼ tea-spoon cloves, same of all-spice, scant 2-3 cup sugar, pinch of salt. Bake in 1 crust.
Interesting, I’ve never tried any of these flavors of pies. Thanks for sharing
I beg you all to try the Vinegar Pie! It has always been one of my absolute favorites!!
I love vinegar pie, and this looks like a good recipe.