He’d have come even faster for one of these, I’d bet.
From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873
APPLE CUSTARD PIE (Credited to: Mrs. Donald L. Helfferich) 2 heaping cups stewed sour apples2 eggs, beaten separately1 cup sugar1/2 cup butter1/4 teaspoon salt1/4 teaspoon salt1/4 teaspoon nutmegPinch of salt2 tablespoons confectioners’ sugarVanilla Use the recipe for Plain Pastry.Line pie dish with the crust.Chill. Stew and mash the apples.Beat egg yolks, blend butter, sugar, and salt, add the egg yolks.Stir in apples and nutmeg.Pour filling into crust, put on top crust, seal and crimp edges of pie, bake in 350° oven for about 45 minutes.Beat whites stiffly with pinch of salt, add confectioners’ sugar and a little vanilla.Spread this meringue over the top crust, return to oven, and brown for 15 minutes at 300° – 325°. Makes 1 9-inch pie. PLAIN PASTRY (same source) 2 cups flour3/4 teaspoon salt1/2 cup shortening5 tablespoons ice water Sift the flour into a bowl with the salt.Cut in the shortening by holding 2 knives in the hand like scissors.Mix lightly, stirring with a fork while adding water.Try to pour water on dry, flour parts of the mixture.Form into a ball with lightly floured hands.Chill before using.Roll out on floured board, lifting rolling pin instead of pushing, rolling aways in one direction.Makes 2 8 – inch shells. Note from me:Buy a pastry cutter, and use the back of a table knife to clean it as you cut the shortening in. It will make your pie crust making so much easier.