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Pie: 120 Vintage Pie Recipes, Annotated with Modern Measures & Oven Temperatures
Newly annotated with modern measures, oven temperatures & doneness cues.
Few dishes carried a table like the pie — the apple pie on the sill, the pumpkin at Thanksgiving, the custard for a caller, the deep meat pie for a hungry family, the raised pork pie for a journey. This volume gathers 120 pies, sweet and savoury, from the American and English kitchens of 1877–1922 — apple and fruit, custard and cream, lemon and pumpkin, and the meat, poultry, game and fish pies — drawn from sixteen turn-of-the-century cookbooks, from community collections and the great English dictionaries to the professional pastry-rooms of the day. Each is printed exactly as it first appeared and credited to its source.
Above the line, you get the recipe as written. Below it, what the old cook took for granted and the modern one how to keep a bottom crust from going sodden, how much flour thickens a fruit so it will not flood, when a custard is set and not a moment more, how to raise a standing crust for a cold pie, and which pint you are baking in.
Part of Century Old Kitchen — turn-of-the-century cookery, annotated for the kitchen you actually own. Its companion volume, Tarts & Pastry, gathers the tarts, turnovers, puffs and puff pastry.
The seven Apple, Berry & Fruit Pies (26 recipes) · Pumpkin, Squash & Sweet Potato Pies (10) · Custard, Cream & Transparent Pies (18) · Lemon, Chocolate, Coconut & Nut Pies (18) · Meat, Poultry & Game Pies (26) · Fish & Shellfish Pies (6) · Vegetable, Cheese & Other Pies (16).
Few dishes carried a table like the pie — the apple pie on the sill, the pumpkin at Thanksgiving, the custard for a caller, the deep meat pie for a hungry family, the raised pork pie for a journey. This volume gathers 120 pies, sweet and savoury, from the American and English kitchens of 1877–1922 — apple and fruit, custard and cream, lemon and pumpkin, and the meat, poultry, game and fish pies — drawn from sixteen turn-of-the-century cookbooks, from community collections and the great English dictionaries to the professional pastry-rooms of the day. Each is printed exactly as it first appeared and credited to its source.
Above the line, you get the recipe as written. Below it, what the old cook took for granted and the modern one how to keep a bottom crust from going sodden, how much flour thickens a fruit so it will not flood, when a custard is set and not a moment more, how to raise a standing crust for a cold pie, and which pint you are baking in.
Part of Century Old Kitchen — turn-of-the-century cookery, annotated for the kitchen you actually own. Its companion volume, Tarts & Pastry, gathers the tarts, turnovers, puffs and puff pastry.
The seven Apple, Berry & Fruit Pies (26 recipes) · Pumpkin, Squash & Sweet Potato Pies (10) · Custard, Cream & Transparent Pies (18) · Lemon, Chocolate, Coconut & Nut Pies (18) · Meat, Poultry & Game Pies (26) · Fish & Shellfish Pies (6) · Vegetable, Cheese & Other Pies (16).
188 pages, Kindle Edition
Published August 10, 2026
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