Double 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 or undercooked eggs in the batter mixtures baked at moderate/hot temperatures without full pasteurization assurance.
Ingredients
Method
Line a large pie plate with Plain Crisco Pastry.
For the under layer, mix sugar and flour, add molasses, well-beaten egg, grated lemon rind, and hot water, then pour into the prepared pie plate.
For the top layer, cream Crisco and sugar together, add well-beaten eggs, milk, salt, flour, and baking powder.
Spread the top layer mixture over the under layer.
Bake in a hot oven at 400 degrees Fahrenheit for 35 minutes.
Original recipe, verbatim
Double Pie
Top Layer
1 cupful sugai 2 cupfuls flour
1 cupful sweet milk K cupful Crisco
2 eggs * 2 teaspoonfuls baking powder
yi teaspoonful salt
Under Layer
1 cupful molasses Plain Crisco Pastry.
1 cupful brown sugar 1 lemon
1 pint hot water 1 egg
2 tablespoonfuls flour
Line large pie plate with pastry.
For under layer. Mix sugar with flour, add molasses, egg well beaten,
grated lemon rind, and hot water, and pour into prepared pie plate.
For top layer. Cream Crisco and sugar together, add eggs well beaten,
milk, salt, flour, and baking powder. Spread mixture over under layer
and bake in hot oven thirty-five minutes.
Sufficient for two large pies.
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.