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Davis Pies

Three clippings appeared on one page for pies, but what’s a pie without a good recipe for the pastry.  One another page I found the pastry clipping in a similar font, so I’m thinking they all came from the same issue.  This print style may have come from the “Kansas Farmer” or “Grass and Grain”.   Wouldn’t it be great to end a Sunday dinner at Mrs. Davis’ house with a choice of either cherry pie or chocolate?  I think it would have been rude to ask, “Can I have some of both?”  What a decision to make! 

Davis Pastry

For a 2-crust pie, she always uses the following recipe.

2 cups sifted flour
2/3 cup vegetable shortening
1 teaspoon salt
5 tablespoons cool water

Combine flour and salt, but in shortening with pastry blender.Sprinkle in water, about 1 tablespoon at a time and mix with a fork.  Divide in half, pat into balls.  Roll out on floured cloth.

The Davis Cherry Pie

This sweepstakes prize winner is Mrs. Davis’ own recipe

2/3 cup cherry juice (sour, canned)
2 tablespoons sugar
2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
3 cups well-drained canned cherries

Combine cherry juice, 2 tablespoons sugar and cornstarch and cook until thick.  Have ready 1 cup sugar and add it gradually to the cooked mixture, stirring constantly.  Continue cooking until thick.  Add butter and cherries, but do not cook.  Pour into unbaked 9-inch pie shell, add top crust and bake at 400 degrees until lightly browned, about 35 minutes.

Chocolate Cream Pie

2 cups milk
2 ounces bitter chocolate
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla

Scald milk in double boiler and add chocolate which has been cut fine.  Beat smooth.  Mix dry ingredients and add gradually to hot chocolate mixture  in double boiler.  Stir constantly and cook until thick, about 10 minutes.  Ad a small amount of it to beaten egg yolks, then stir egg yolk mixture into chocolate mixture.  Cook for 1 or 2 minutes longer.  Cool, add butter and vanilla.  Pour into 9-inch pie shell.  Add the following meringue.

Meringue

3 egg whites
Pinch salt
1/4 teaspoon cream of tartar
6 tablespoons sugar

Combine egg whites, salt and cream of tartar.  Beat until foamy.  Add a tablespoon of sugar at a time and continue beating until it forms stiff peaks.  Spread on pie until it touches the edge of crust at all points.  With a fork or spoon raise meringue in peaks before baking.  Bake at 350 degrees for 12 to 15 minutes.

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