Almond Layer Pie
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains raw eggs in the filling baked at a moderate temperature.
Ingredients
Method
Make a short crust using Crisco, flour, salt, and water, roll thin, and line a greased pie plate.
For the filling, cream Crisco and sugar together, add well-beaten eggs, almonds, salt, grated lemon rind, and 1 tablespoon of lemon juice.
Spread half the mixture on the pastry, cover with another layer of pastry, add the rest of the mixture, and top with a final layer of pastry.
Bake in a moderate oven at 350 degrees Fahrenheit until brown.
Original recipe, verbatim
Almond Layer Pie
For Pastry
2 cupfuls flour yi teaspoonful salt
7 tablespoonfuls Crisco Water
For Filling
6 tablespoonfuls Crisco 3 eggs
% cupful sugar H cupful blanched powdered
1 lemon almonds
yi teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin and
line Criscoed pie plate with piece of paste.
For filling. Cream Crisco and sugar together, add eggs well beaten,
almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
and spread one-half of mixture on to pastry. Then cover with a layer of
pastry, the rest of mixture, and lastly cover with pastry. Bake in a moder-
ate oven until brown. Or the pastry may be rolled out, brushed over with
melted Crisco, the mixture spread over it, and rolled up to form a roly-
poly. Lay on a Criscoed tin and bake in moderate oven until brown.
Sufficient for one large pie.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.