Traditional German Recipes

You Can't Beat These Traditional German Recipes For Pie

Sift together a heaping teaspoonful of baking powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet milk enough to make a soft dough. Roll it out half an inch thick; butter a square biscuit tin and cover the bottom and sides with the dough; fill the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses.

Bake in rather quick oven until the crust and apples are cooked a light brown. Sprinkle a little sugar over the top five minutes before removing from the oven.

Ripe peaches are fine used in the same manner.

One pint cottage cheese, one-half grated rind of lemon, two tablespoons butter, three eggs, one pinch salt, one-half lemon, one-half pint cream, one and one-half tablespoons flour, one cup sugar.

Put the cottage cheese in mixing bowl. Add the melted butter, cream, lemon juice, sugar, grated rind of lemon, and salt. Mix all together thoroughly; then add the eggs separated and beaten; then the flour.

Line the form with dough made as follows: One cup flour, one pinch salt, four tablespoons cold water, two tablespoons butter, one-fourth teaspoon sugar, one teaspoon baking powder. Add the baking powder, salt, and sugar to flour; then the butter, and mix thoroughly. Add the ice water and roll dough, handling as little as possible.

Line pie form, add the cheese preparation, and bake in moderate oven.

Line a flat dish with 1 pound apples, 1/4 pound sugar, 1 gill water (1/4 pint), 1 oz candied peel. Put the sugar and water in a saucepan and boil until the sugar is dissolved. Peel and core the apples, slice them, and cook them in the syrup until tender. Beat them to a pulp. Cut the candied peel into thin slices, and place them on the pastry, pour over the apple mixture, ornament with pasty, and bake in a moderate oven half an hour.