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Dessert

Jam Pie

A dessert made with jam, whipped cream, and optional nuts, assembled in two pies.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 1 ingredients
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Jam Pie

2 pies

Ingredients

Directions

Make the shells

  1. Make enough rich paste for two pies.

  2. Line the pans, one a rather shallow one.

  3. Fill the pans with rice or beans until baked.

  4. Shake out the rice.

Layer the filling

  1. Put a ½ inch layer of jam in the larger pie.

  2. Spread whipped cream over the jam.

  3. Set the shallow pie on top.

Finish

  1. Fill the shallow pie with whipped cream, sweetened and flavored.

  2. Add chopped nuts if desired.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Jam (in the method)
Provides sweetness and fruit flavor in the layer beneath the cream.
Whipped cream (in the method)
Adds a light, airy texture and moisture to the filling.

The step that matters

Fill the pans with rice or beans until baked. Weighting the pastry while it bakes keeps the shell from slumping and dries the base, so the moist jam and cream filling are less likely to make it soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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