Barry’s Forgotten Recipes: Pie and Tarts Category (85 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Pot Pie
  2. Recipe: Alexandra Pie
  3. Recipe: Apple and Other Pies
  4. Recipe: Apple Custard Pie
  5. Recipe: Apple Pie, No. 1
  6. Recipe: Apple Pie, No. 2
  7. Recipe: Apple Tart (Open)
  8. Recipe: Banbury Tarts
  9. Recipe: Berry  Tarts
  10. Recipe: Berry Pie
  11. Recipe: Blancmange Tartlets
  12. Recipe: Butterscotch Pie
  13. Recipe: Cauliflower Pie
  14. Recipe: Cherry Pie
  15. Recipe: Cherry Roly Poly Cobbler
  16. Recipe: Cherry Tartlets
  17. Recipe: Chestnut Pie
  18. Recipe: Chocolate Cream Pies
  19. Recipe: Chocolate Pie
  20. Recipe: Chocolate Tarts
  21. Recipe: Chocolate Tarts
  22. Recipe: Cider Jelly Pie
  23. Recipe: Cocoanut Tarts
  24. Recipe: Congress Pie
  25. Recipe: Country Style Green Pie
  26. Recipe: Cranberry Pie
  27. Recipe: Cream Strawberry Tarts
  28. Recipe: Cream Tarts
  29. Recipe: Custard Pie
  30. Recipe: English Peach Pie
  31. Recipe: French Apple Pie
  32. Recipe: Fruit Pies
  33. Recipe: Fruit Tarts
  34. Recipe: German Bread Tart
  35. Recipe: German Cheese Pie
  36. Recipe: How to Make a Pie
  37. Recipe: Huckleberry Pie
  38. Recipe: Lemon Custard Pie
  39. Recipe: Lemon Pie
  40. Recipe: Lemon Pie
  41. Recipe: Lemon Pie
  42. Recipe: Lemon Tart
  43. Recipe: Lemon Tartlets, No. 1
  44. Recipe: Lemon Tartlets, No. 2
  45. Recipe: Maids of Honor
  46. Recipe: Marlborough Pie
  47. Recipe: Meringque Custard Tartlets
  48. Recipe: Mince Pies
  49. Recipe: Mock Cream Pie
  50. Recipe: Mock Mince Pies
  51. Recipe: North Carolina Peach Custard Pie
  52. Recipe: Open Jam Tarts
  53. Recipe: Open Peach Pie
  54. Recipe: Orange Cream Pie
  55. Recipe: Orange Pie
  56. Recipe: Pastry for Custard Pie
  57. Recipe: Patties or Shells for Tarts
  58. Recipe: Peach Cobbler
  59. Recipe: Peach Custard Pie
  60. Recipe: Peach Pie
  61. Recipe: Pie Crust
  62. Recipe: Pie Crusts
  63. Recipe: Pineaple Pie
  64. Recipe: Plum Custard Tartlets
  65. Recipe: Potato Crust
  66. Recipe: Potato Pie
  67. Recipe: Potato Pie
  68. Recipe: Prune Pie
  69. Recipe: Pumpkin Pie
  70. Recipe: Pumpkins Pie
  71. Recipe: Pumpkins Pie
  72. Recipe: Raisin Pie
  73. Recipe: Rhubarb Pie
  74. Recipe: Sand Tarts
  75. Recipe: Slice Apple Pie
  76. Recipe: Squash Pie
  77. Recipe: Squash Pie
  78. Recipe: Standing Pies
  79. Recipe: Strawberry Pie
  80. Recipe: Summer Pie
  81. Recipe: Swedish Pie
  82. Recipe: Sweet Potato Pie
  83. Recipe: Sweet Potato Pie
  84. Recipe: Swiss Pie
  85. Recipe: Swiss Veal Pie
  86. Recipe: To Make a Pie Crust Flaky

Recipe: Rhubarb Pie

Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in PIEces half an inch long; line a PIE dish with paste rolled rather thicker than a dollar PIEce, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich PIE crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the PIE loosens from the dish. Rhubarb PIEs made in this way are altogether superior to those made of the fruit stewed.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Huckleberry Pie

Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered PIE, dish with a PIE paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the PIE, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Mock Cream Pie

Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any PIE; bake, then fill with the CUSTARD, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Squash Pie

  • 1½ cups cooked squash ¼ teaspoon cinnamon
  • 1 cup sugar ½ teaspoon nutmeg
  • ¾ teaspoon salt 1 egg beaten
  • ¼ cup sifted crumbs 1½ cups milk

Mix in order given. Prepare paste, fill, and bake the same as CUSTARD PIE.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Orange Pie

  • 1½ cups hot milk Juice of 1 orange
  • ½ cup cake crumbs 1 egg slightly beaten
  • ½ cup sugar 1/8 teaspoon salt
  • Grated rind of ½ orange

Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as CUSTARD PIE.

Recipe: Peach Custard Pie

Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add

  • One-half cup of sugar.
  • Now place in a Saucepan
  • Three-quarters cup of milk,
  • Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.

Add

  • Yolks of two eggs,
  • One-quarter teaspoon of cinnamon.

Beat again and then pour into prepared PIE plate lined with pastry and bake in a slow oven. Use whites of eggs for MERINGUE.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss