Part 1

12 PIES HUSBANDS LIKE BEST AUNT JENNY’S RECIPE BOOK

Copyright 1952—Lever Brothers Company—New York, New York

_Now anyone can make pies to perfection with Spry’s ‘Water-Whip’ Method!’_

Dear Friend:

Here is my newest Spry cookbook, with 12 recipes for beautiful pies. I’m so glad you sent for it, and I hope you’ll try every one of them! They’re recipes you can depend on, because they’ve been tested over and over again in the Lever Test Kitchens. What’s more, this book is chock-full of tricks that will make pies the easiest thing you bake! There’s the easy, quick Spry “Water-Whip” method that takes all the guesswork out of piecrust even for beginners. There’s an improved standard pastry recipe. There are dozens of hints for rolling, decorating—even freezing—pies. Once you’ve tried these easy, simple methods, you’ll feel like making pies and tarts much more often, I know. And one member of your family is going to be especially happy—nearly every man loves pie!

Then give him pie to his heart’s content! Any one of these recipes is sure to be pie to his liking—they were chosen because they’re the pies that surveys, research, letters in my mail show most men like best. So begin anywhere—run your own popularity contest—see which pie wins with _him_!

_Sincerely yours,_ _Aunt Jenny_

REGAL CREAM-ON-CHOCOLATE PIE

Make a baked “Water-Whip” Pie Shell, page 19.

Soften 1 teaspoon gelatin in 2 tablespoons cold water.

Melt 1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double boiler; blend with rotary egg beater.

Mix ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to chocolate mixture and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.

Beat 3 egg yolks well. Stir small amount of chocolate mixture into egg yolks, return to double boiler, and cook a few minutes longer.

Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin mixture; mix well. Cool.

Fold in 3 stiffly beaten egg whites.

Whip ½ cup heavy cream and fold into chocolate mixture.

Pour into baked pie shell. Chill in refrigerator several hours, or until firm. When ready to serve, whip 1 cup heavy cream and spread over filling.

Sprinkle 1 cup grated fresh coconut (or shredded moist coconut) over cream and decorate with curls of shaved chocolate. Keep chilled until all is served.

DEEP-DISH BLUEBERRY PIE

Make pie dough, using recipe for “Water-Whip” Pie Shell, page 19.

Mix 4 cups fresh blueberries (or blackberries, raspberries, boysenberries, or huckleberries), ¾ cup sugar, 1½ tablespoons tapioca or flour, ⅛ teaspoon salt, 1 teaspoon lemon juice and put in oblong baking dish, 10″ x 6″ x 2″.

Dot 1 tablespoon butter or margarine over berries.

Roll pie dough into a rectangle ⅛″ thick. Fit dough over berries, making a crimped edge and pressing it onto edge of dish.

Cut slits for steam to escape.

Decorate top with “blueberries” and “leaves” cut from pastry trimmings.

Bake in hot oven (425°F.) 40-45 minutes.

Serve warm with a mixture of ½ cup mashed cottage cheese, ¼ cup heavy cream, whipped, 1 tablespoon confectioners’ sugar, dash of salt, and few drops of vanilla. Makes 6 servings.

HERITAGE PUMPKIN PIE

Make an unbaked “Water-Whip” Pie Shell, page 19.

Mix 1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 tablespoons molasses.

Add 3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly.

Pour into unbaked, unpricked pie shell.

Bake in hot oven (425°F.) 40-45 minutes, or until knife inserted in center comes out clean.

Serve with sharp cheese or with a topping of whipped cream.

“HIS FAVORITE” APPLE PIE

Make “Water-Whip” Piecrust, page 15. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.

Prepare 6 cups pared, cored thin apple slices. Arrange half of slices in pastry-lined pan.

Mix 1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt, 1 teaspoon lemon juice and sprinkle half of mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture.

Dot 1 tablespoon butter or margarine over filling. Trim pastry even with pan.

Roll remaining dough as before and lay over apples. Trim pastry ½″ beyond pan, fold it under bottom crust, press edges together with fork. Cut decorative slits in top for steam to escape.

Brush pastry with slightly beaten egg white and sprinkle with sugar.

Bake in hot oven (425°F.) 45-55 minutes.

[1]_If apples are very juicy, add 1 tablespoon cornstarch to sugar mixture and blend thoroughly._

DREAMY BANANA CREAM PIE

Make a baked “Water-Whip” Pie Shell, page 19.

Scald 2 cups milk in top of double boiler.

Mix 3 tablespoons flour, 2 tablespoons cornstarch, ½ cup sugar, ¼ teaspoon salt. Add gradually to scalded milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.

Beat 3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.

Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and blend. Cool.

Slice 3 or 4 bananas and arrange in baked pie shell; cover at once with cooled filling. At serving time, whip ½ cup heavy cream. Drop by teaspoonfuls on filling around rim of pie, piling remaining cream in center.

Decorate by inserting 2 banana slices, butterfly fashion, into cream at tip of each serving.

OLD-SOUTH BUTTERSCOTCH PIE

Make a baked “Water-Whip” Pie Shell, page 19.

Mix 1¼ cups firmly packed dark brown sugar, ¼ teaspoon salt, 2 tablespoons water in top of double boiler. Boil over direct heat to a thick sirup (about 5 minutes).

Blend ¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly.

Beat 3 egg yolks slightly. Stir a small amount of hot mixture into egg yolks, return to double boiler, and cook 5 minutes longer.

Add 2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.

Pour into baked pie shell. At serving time, whip 1 cup heavy cream and arrange in a border around top of pie leaving a 3″ circle of uncovered filling in center.

Arrange pecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans. Keep refrigerated until all is served.

CRUMBLY TOP APPLE PIE

Make an unbaked “Water-Whip” Pie Shell, page 19.

Mix ¼ cup sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 4 cups pared, cored thin apple slices

Arrange apple slices in pie shell

Blend ¾ cup firmly packed brown sugar, ¾ cup sifted all-purpose flour.

Cut in ⅓ cup butter or margarine with pastry blender or two knives until crumbly. Sprinkle over apples.

Bake in moderately hot oven (400°F.) 30-35 minutes. Serve with or without cream.

LUSCIOUS LEMON MERINGUE PIE

Make a baked “Water-Whip” Pie Shell, page 19.

Mix ½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.

Combine 1½ cups hot water, 1¼ cups sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.

Beat 3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.

Add ⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or margarine and blend. Cool.

Pour into baked pie shell.

Spread Meringue (page 19) lightly on filling and bake as directed.

CHERRY TRELLIS PIE

Make Standard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.

Drain 3 cups canned sour red pitted cherries.

Add ⅓ cup canned cherry sirup, 1 cup sugar, 1 teaspoon lemon juice, ¼ teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛ teaspoon salt.

Put cherry mixture in pastry-lined pan.

Dot 1 tablespoon butter or margarine over cherries.

Trim pastry about ½″ beyond pan and turn dough under to make a stand-up rim.

Roll remaining dough and cut into strips ½″ wide.

Attach ends of 7 strips to rim of pie by moistening and pressing firmly. Twist each strip across fruit and attach at opposite side of pie. Repeat with 7 more strips, crisscrossing to form attractive trellis top. Flute rim.

Bake in hot oven (425°F.) 50-60 minutes.

BEST COCONUT CUSTARD PIE

Make a baked “Water-Whip” Pie Shell, page 19.

Beat slightly 3 eggs and 2 egg yolks or 4 eggs.

Add ⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain mixture.

Add ¾ cup shredded toasted coconut[2].

Pour into buttered 9″ pie pan.

Sprinkle with ¼ teaspoon nutmeg.

Place pan in larger pan of hot water.

Bake in moderate oven (350°F) 35-40 minutes.

Cool custard at room temperature. (Do not refrigerate or custard will stick to pan.)

Loosen custard thoroughly from pan with knife (page 20). Shake gently to loosen from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Let settle a few minutes before serving.

[2]_To toast coconut, place in shallow pan and toast in moderate oven (350°F.) until browned, stirring often to brown evenly._

CORONATION PEACH PIE

Make Standard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.

Drain 3 cups canned sliced peaches.

Add ½ cup firmly packed brown sugar, ⅓ cup canned peach sirup, 2 tablespoons lemon juice, 2 tablespoons tapioca, flour, or cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange rind, ¼ teaspoon almond extract.

Put peach mixture in pastry-lined pan.

Dot 1 tablespoon butter or margarine over peaches.

Roll remaining dough about ³/₁₆″ thick and cut into strips ½″ wide. Arrange on filling, starting at center and twisting and winding them about 6 times around the top. Join strips by pinching together. Brush spiral with slightly beaten egg white and sprinkle with sugar. Moisten rim of pie. Press end of 1 strip on rim, twist and circle edge of pie, pressing strip against rim where it touches. Join strips as before.

Bake in hot oven (425°F.) 45-55 minutes.

HOT N HEARTY STEAK PIE

Fry 1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. Remove onions and save for later use.

Cut 1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until richly browned.

Add 3¼ cups boiling water, 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour).

Add 1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.

Make Golden Egg Pastry, page 20.

Roll dough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.

Pour meat mixture into dish and place cooked onions on top.

Fit pastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square make a decorative steam vent by cutting 8 short slits in a snowflake pattern.

Bake in very hot oven (450°F.) 25-30 minutes. Makes 6 servings.

_Hints for a “Light Hand” with Pastry_

You’ve heard a woman say, admiring another cook’s handiwork. “She has _such_ a light hand with pastry!” Tender, flaky piecrust has always been the prize accomplishment of good cooks! And many’s the woman who has envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every time—is easy as child’s play. And so fast! It’s ready to roll in seconds!

You see, the “Water-Whip” method answers right from the start that question that has always been so confusing—“How much water shall I add?” You simply add a definite, measured amount of liquid right to your shortening, then whip it into a soft, creamy emulsion! Of course, any shortening won’t do—the whole method is possible only because Spry is homogenized, specially made to mix with liquids.

Once your pastry is mixed, the success of your pie depends a great deal on how you handle the dough. You’ll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow. They’re tricks from skilled pie-makers—ways to make your pies prettier, more delicious, more certain to win you compliments from every one who comes to your table! And now—Happy Baking!

_You can bake BETTER pies with Homogenized Spry_

Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier, quicker to blend with dry ingredients. And Spry is the _only_ kind of shortening that is specially made to mix with liquids. That’s what makes the marvelous new “Water-Whip” method possible! You can count on Spry every time—you’re _sure_ to make flakier, more tender piecrust than you can possibly get with any other kind of shortening ... in fact. Lever Brothers Company guarantees just that!

BEST FOR ALL YOU BAKE OR FRY

_Now you can make tender, flaky pastry the Spry “Water-Whip” way!_

Experienced pie-makers like this new method because it saves time. No cutting in of shortening ... no tedious adding of liquid. In seconds, the pie dough is mixed! Beginners like this method because they can “feel easy” about it. There’s no guessing about how much liquid to add ... no uncertainty about results. The dough goes together almost like magic, rolls easily, makes tender, delicious pastry on the first try!

_To make “Water-Whip Pastry” ... here’s all you do...._

“Water-Whip” dough, being soft and pliable, rolls beautifully between waxed paper. No messy floured board ... no sticking ... no pastry cloth or rolling-pin cover needed. From beginning to end, this new rolling method is neat as a pin, easy, successful! Just follow the techniques pictured below.

_“Water-Whip” Piecrust_

¾ cup Homogenized Spry ¼ cup boiling water 1 tablespoon milk 2 cups all-purpose flour (sifted once before measuring) 1 teaspoon salt

Put Spry in medium-sized mixing bowl.... Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and “cleans” the bowl.... Pick up and work into a smooth dough; shape into a flat round. The dough is now ready to roll, either between waxed paper, or on a pastry cloth or board.

This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″ lattice-top pie or for 9 tart or patty shells.

EASIER ROLLING WITH “WATER-WHIP” PASTRY

STANDARD PASTRY ... _the sure Spry Way_

_Standard_ or _conventional pastry_ is made by first cutting the shortening into the flour. In the _Spry way_ of making standard pastry, the shortening is cut into the flour in _two steps_: first, ⅔ of the Spry is cut in _fine_ for _tenderness_; second, the remaining Spry is cut in _coarse_ for _flakiness_. To make standard pastry this improved way, follow the recipe and key steps pictured below. See how easy it is to get perfect pastry every time!

Standard Piecrust

Ingredients _Two-crust 9″ Pie_ _9″ Pie Shell_ _or Lattice Pie_ _or 6 tart shells_

sifted all-purpose 2 cups 1¼ cups flour salt 1 teaspoon ½ teaspoon Homogenized Spry ¾ cup ½ cup cold water 4 tablespoons 2½ tablespoons

Put flour and salt in mixing bowl and mix. Cut in Spry as follows:

Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal.

Step 2 for Flakiness—cut in the remaining Spry to the size of large peas.

Sprinkle _all_ the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, turnovers, etc.

Roll standard pastry on a floured board or cloth—not between waxed paper.

_Expert Tricks_ FOR PERFECT PIES

Many secrets of pie success lie in the “know-how”—in the techniques and practices that are part of a pie-maker’s skill. You’ll find many of these pie tricks in this booklet: how to make a custard pie with a crisp, flaky undercrust and a soft, creamy filling ... how to seal in the juices in a berry pie ... how to make a fluffy, upstanding meringue. There are tips for pretty tops and attractive edges, too—all designed to give your pies a truly professional air!

KEEP FRUIT JUICES IN PIE ... _the “Rim-Seal” way_

_Attractive Rims to Flatter Your Pies_

The eye-catching look of a handsome pie comes in large part from its pastry rim. Clever fingers can fashion an endless variety of attractive edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip can be used with good effect, too.

Interesting pastry designs can be made on the rims with tiny patterns or cutters. Some pies call for a rim of the “stand-up” type, others are at their best with a flat “lie-down” rim. Select the edge that will do the most for the filling. You will enjoy using your own ideas and creating new and original rims to frame your favorite pies. Here are some attractive edges that are easy to make.

Rope Rim (_for pie shell_)

Make stand-up rim (page 18). Pinch pastry between thumb and bent forefinger. Make the crimps sharp and distinct so they will not bake out.

Shell or Flute Rim (_for pie shell_)

Make stand-up rim (page 18). Make shell-like flutes by placing left index finger against inside of rim and pinching it on outside with tips of right thumb and index finger. (See Luscious Lemon Meringue Pie, page 8.)

Thimble Rim (_for 1-crust pie_)

Trim pastry even with edge of pan. With thimble, cut tiny circles from pastry. Moisten rim, place circles, overlapping, on rim, pressing lightly. (See Heritage Pumpkin Pie, page 3.)

Arrow Head Rim (_for 1-crust pie_)

Cut pastry ½″ beyond pan edge, then fold under making a flat “lie-down” rim. With knife, cut continuous Vs around rim. With right index finger, lift up base of every other V and lay back on side of pie shell. Continue around rim. (See Crumbly Top Apple Pie, page 7.)

Flute-and-Fork Rim (_for pie shell_)

Make stand-up rim (page 18). Make a single flute as described under Shell or Flute, then next to it press with tines of fork. Continue around rim, alternating flute and fork. (See Dreamy Banana Cream Pie, page 5.)

Fork-Seal Rim (_for 2-crust pie_)

A good edge to seal in fruit juices. Press floured tines of fork down on rim straight or diagonally. (See “His Favorite” Apple Pie, page 4.)

Ruffle Rim (_for closed pie_)

Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie, trim pastry 1″ beyond dish edge and turn back even with dish. Place left index finger and thumb ½″ apart on outside of rim. Use right index finger to pull pastry back between fingers to make ruffled effect. (See Hot N Hearty Steak Pie, page 12.)

“Pretty-Pleat” Your Tarts and Patty Shells

Use recipe for “Water-Whip” Piecrust (page 15) or Standard Piecrust (page 16), for 9 tart shells.... Roll dough ⅛″ thick and prick with fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 minutes.... Lift off shells, cool on rack.... Fill tart shells with fruit or berries for a dainty dessert; or with creamed vegetables, chicken, or fish for an appetizing main dish for luncheon or supper.

_“Water-Whip” Pie Shell_

½ cup less 1 tablespoon Homogenized Spry 3 tablespoons boiling water 1 teaspoon milk 1¼ cups all-purpose flour (sifted once before measuring) ½ teaspoon salt