Olde Tyme Recipes Pies and Pastries

What calls back the past like the rich pumpkin pie?

This is the pie volume of Donald Hammond’s Olde Tyme Recipes. Cold fat, ice water, a hot oven, and a light hand — that is the crust. Then the pies a kitchen actually baked: apple under a lattice, pumpkin with molasses and ginger, lemon with a meringue, chocolate, butterscotch, coconut, shoo-fly, chess, prune, and sour-cream raisin.

At the back is a short chapter for bakers with crust: turnip pie, grated carrot pie, a Virginia Tyler pie, amber pie, jelly pie, cream poured over apples, and green-tomato mince.

None of them need special courage.

They need an oven and a willingness to serve a slice before you apologize for it.

Home-sized batches. Oven temperatures in degrees.