I am taking a break from syrup pies, mostly because my waistline doesn't need pie every week, but also because I want to cook other things to share with you. I am glad, before I switch topics ,that I made this last pie. It is a vintage recipe from a 1960's Canadian cookbook. It tastes amazing. Butter maple syrup with a crunchy crust, topped with whipped cream, gluttonous heaven.
The recipe itself didn't set up for me the way I was hoping it would. Whether I didn't cook it quite long enough or whether the recipe itself is flawed, I'm not certain, but I believe the recipe could be flawed. If I were to make it again, which I may due to the fact that In my opinion there is no better flavor combination than butter and maple syrup, I would increase the amount of butter and flour and add another egg yolk. Even as a gooey mess it was still my favorite of the bunch.
Maple Syrup Pie
one 9-inch pie
1 baked 9-inch pie shell
1 tablespoon butter
2 tablespoons flour
2 egg yolks
1 cup maple syrup(the real stuff not Log Cabin)
1/2 cup water
1 cup whipping cream
Cream together the butter and flour in the top of a double boiler. Blend in the egg yolks.
Combine the water and syrup and add it to the butter mixture.
Place of water and cook until the mixture begins to thicken.
Pour into the baked pie shell and chill until set.
Top with whipped cream.
*I will try again, but will be changing the ratio of thickeners to liquid. Let me know if you make it and how yours comes out.
My journey through the land of syrup pies continues....hopefully not for much too longer. I've been eating way too much pie.
This week I did discover something wonderful, Peanut Butter and Honey Pie.
After last weeks experiment of peanut butter whipped cream I decided I had to make a peanut butter and honey pie. I used the same pastry recipe I have been and decided to use 9 ounces of honey. I eyeballed about 3/4 cup smooth peanut butter, heated it slightly and poured it into the pie crust. I put it in the fridge for a bit to made the peanut butter stiffen up. I then sprinkled on 1 ounce of bread crumbs and poured the honey over the top. I finished it off just like I did the treacle and the honey pies. I baked it the same as well, at 375 for 35 minutes. It was the a really good start to an idea that could be an amazing treat. I want to make it again, but this time I will use more peanut butter and less honey. It has massive potential.
I want to try Shoofly Pie, but I don't have a hard copy of a vintage recipe so I found a syrup pie recipe I did have. I had to go back to the 1800's for it but, for the sake of my journey I had to go with it.
1-9 inch pie
2 teacups molasses
1 of sugar
1 tablespoon melted butter
beat; bake in pastry
That is exactly what the recipe says.
I love old cookbooks, but sometimes they can be terribly confusing.
First step, decide what "1 lemon" means. Zest? Zest and Juice? Sliced?
With the direction of "Beat" I went with the zest and juice of 1 lemon.
Next step, decide how much nutmeg. I love the combination of nutmeg and molasses so I grated in quite a bit.
I beat everything to ether and poured it in the shell.
I used my usual pastry recipe and baked at 350 for about 50 minutes( I went with the assumption that it would bake kind of like a pecan pie)
It's sweet, but not as sweet as the treacle or the honey, I think the eggs help cut down of the sugar overdose. That said, it's delicious. I love molasses and this is like eating spoonfuls of that delicious syrup.
This has been my favorite syrup pie so far. Next week I'm using a recipe from a vintage Canadian cook book to create Maple Syrup Pie. It is nothing like the ones I've done so far but it is still part of the Syrup Pie Symphony.
When I cook, my imagination has a tenancy to run away with me. Like when baking the treacle tart last week deciding I had to make one with honey as well. So, this week I used the exact same recipe except I used honey instead of golden syrup. The pie looked great, had perfect texture but due to the combination of honey and lemon the flavor reminded me of cough drops.
My older daughter thought peanut butter might help since peanut butter and honey are such a natural combination. So, I made some peanut butter whipped cream. It was delicious, but didn't help the pie. Now I want to make a honey pie with peanut butter on the bottom(part of next weeks post I'm sure). Well I had to find something to do this the remaining peanut butter whipped cream. Since I love peanut butter and banana I ended up slicing bananas, putting them on graham crackers, drizzling them with chocolate syrup and caramel sauce and topped it off with the peanut butter whipped cream. It wasn't anything to look at, but the taste more than made up for that.
The flavors were so good I have also decided I have to make a banoffee pie with peanut butter whipped cream(not sure if that will be ready by next week or not).
Since I was making pie already and my favorite green grocer had some beautiful local rhubarb this week, I decided to go with rhubarb pie for your recipe this week. The recipe is from 1954. If you don't have a favorite pastry recipe I used the one for the treacle tart. It's a tiny bit too sweet so, when I make it again later in the summer I will cut the sugar by at least 1/2 cup.
1954's Rhubarb Pie
1-9 inch pie
pastry dough for a double crust pie
4 cups fresh rhubarb cut into 1-inch lengths
1 1/4 cups granulated sugar
4 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
2 tablespoons butter or margarine
Preheat your oven to 400 degrees.
Line the bottom of a 9 inch pie plate.
Toss together the rhubarb, sugar, flour and salt in a large bowl.
Pour it into the lined pie plate.
Dot the top of the fruit with the butter.
Add the top crust. Make sure you have a good seal to prevent the juices from boiling out, use milk if you need to.
(brush my crusts with either milk or egg wash and then sprinkle the top with sugar).
Bake for 40-50 minutes, until the filling bubbles and the crust is golden brown.
I had extra rhubarb so made muffins too. I had never made rhubarb muffins before wanted to try it. These were tender and delicious and the recipe gotten copied to my personal cookbook. It's not a retro recipe, I googled it, but here is the link.
Have a great week!
My interest in treacle tart really began with Harry Potter. I love Harry Potter, my family loves Harry Potter. We own all the books, movies and every audio book as well. As a homeschool mom I have spent a huge amount of time reading out loud. I’ve read the entire Potter series out-loud three times. Yes, I know them all very well, because I listen to them all as audiobooks regularly as well. (Jim Dale is amazing. If you have never listened to him, you should) Besides being Harry’s favorite treat, Treacle Tart is also used as a way to lure the children out of hiding in the Disney classic “Chitty Chitty Bang Bang”. So last time I was in Salt Lake I ended up at a British import store buying Black Treacle and Golden Syrup. My personal Treacle Tart journey had begun.
To begin my journey, I figured I had to start with learning about treacle itself. The name "treacle" comes out of the ancient Greek "theriaca antidotos," meaning "antidote for the bite of wild beasts." If you are like me and wondered what that has to do with modern treacle, it seems the Romans mixed honey, spices and medicinal herbs or medicines and claimed it could cure all poisons. Which lead to the belief in the curative powers of sugar as time passed and man figured out how to refine sugar he replaced the honey with what we now call treacle. Treacle, in its current forms was invented around 1880 and is a non-crystallized liquid that is made during the sugar refining process. In the US we don’t have either version.
Molasses, by taste and viscosity, is very close to the black type of treacle. The only way I can describe the golden version is what you get when making hard candy but let the sugar syrup over cook slightly. There is no commercial replacement available here but you can find it at import stores, like I did, and even some large grocery stores carry it.
I have never had a treacle tart but after tasting the golden treacle syrup I knew I was destined for something very sweet. I searched my cookbooks and online until I found a super simple recipe that looked to be “authentic” and less polluted by modern taste buds.
My First Treacle Tart
For the Crust
6 ounces all-purpose flour
3 ounces butter, lard or shortening, chilled
2-3 tablespoons ice water
For the filling
1 ounce fresh breadcrumbs
9 1/2 ounces golden syrup
zest of 1 lemon
Rub the fat into the flour. Add as much of the water as necessary to make a dry dough.
Wrap the dough in plastic and let it chill for about 30 minutes.
Roll it our on a floured work surface. You will need to roll it big enough to line an 8 inch pie plate and have some left over for the lattice work.
Once the pie tin is lined place it back in the fridge for about 30 minutes.
Preheat the oven to 375 degrees.
Sprinkle the breadcrumbs and lemon zest in to the lined pie tin.
Heat the golden syrup slightly to make it easier to pour, then pour the golden syrup over the bread crumbs and lemon zest.
Use the remainder of the pie dough to make a lattice top.
Brush the raw dough of the finished pie with milk.
Bake for 30-35 minutes.
Allow it to cool for 30 minutes before slicing.
I have to say, it came out beautifully, and it smelled great too. I knew the end result was going to be sweet but I have a pretty big sweet tooth so wasn’t worried. Wow! I was so wrong! Treacle Tart is the sweetest thing I have ever eaten in my life. Because I chose a very simple recipe the only flavor was really the treacle, and the huge blob of cream I put on it to tame the sweet a bit. I think as an American I should have gone with a recipe that had more breadcrumbs, more lemon and maybe even some ginger because this stuff is ridiculously sweet. That said, I did enjoy the flavor and it piqued my curiosity about the connection between Treacle Tart, Shoofly Pie, Sugar Pie, Pecan Pie and the Butter Tarts. It also got me thinking about what would happen if I replaced the treacle with honey and/or molasses. reading all the histories about Treacle Tart leads me to think that the original pie would have been made with honey since mankind hasn't been refining sugar for that long.
I think this deserves further testing. So, of course, my brain will not rest until it has run its course.
Next up, Honey Tart.
Sorry dear readers, but a girl cannot live in such a restricted time period. So, I decided to go Victorian this week. I am working on another project, which for the time being shall remain nameless, and this was part of my testing. I have way too many cookbooks and many of my favorites don't fit into the "retro" period but are still amazing. This recipe for tea sandwiches is from 1900, the very end of the era. They are unique and I liked them quite a bit. My younger daughter however didn't, the older one decided "they aren't gross" and considering what I have forced them to taste over the years I'm surprised they didn't like them more. The flavor of the boiled egg does linger a bit more than expected.
Cupids Butter Sandwiches
4 hard-boiled egg yolks
1 cup of butter
1/3 cup powdered sugar
1 teaspoon fresh squeezed orange juice
Fresh grated orange rind
1 angel food cake
Cream together the butter and egg yolks. Add the sugar, juice and orange rind.
Thinly slice the angel food cake. Spread the filling on a slice of cake and then place another over top to make a sandwich.
Cut to the desired size and shape.
For anyone who wants to make the cake here is my favorite recipe .
Angel Food Cake
3/4 cup granulated sugar
1 cup cake flour
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup granulated sugar
Preheat oven to 375 degrees.
Sift together the cake flour and the first measure of sugar.
Begin whisking the eggs, add the cream of tartar, salt and vanilla.
Whisk until you have very loose peaks, slowly add the second measure of sugar and continue whisking until stiff peak stage.
Do not over mix!
Fold in the sifted flour and sugar 1/4 at a time.
Spread into an ungreased tube pan and bake for 30-40 minutes.