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The following is from a 1925 booklet, Household Helps and Guide to Household Economy. Much of it is outdated, but still has a lot of good information and it is fun to read.
To Prevent Soggy Pumpkin or Fruit Pies, beat the white of an egg and, before filling, brush the sides and bottom crust with it; then sprinkle with grated bread crumbs (do not use crusts), add filling and put at once in oven. Putting in the sugar when pie is half filled also helps to keep fruit pies from being heavy.
When taking Pies from Oven, put a high wire rack under them until cool, to keep the crust crisp and free from sogginess.
When Re-Heating a Pie, put it in a baking dish filled with boiling water and place it on the stove for 30 minutes. Twenty minutes before pie is to be served, put it in the oven to heat the paste; it will be as good as if freshly baked.
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