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: Fruit Tarts

Stew ten cents worth of fruit and four ounces of sugar together; make some pastry according to the directions in the receipt for BAKED APPLE DUMPLINGS; line deep pie-plates with the paste, building up a rim of paste around each; fill them with the stewed fruit, and bake them about three quarters of an hour in a moderate oven; two good sized tarts can be made for twenty-five cents; and the fruit can be varied to suit the season of the year, and the taste of the eaters.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Lemon Tart

1 lemon, 1 breakfastcupful of water, 1 dessertspoonful of cornflour, 2 eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz. of Allinson’s fine wheatmeal and 1-1/2 oz. of butter. Moisten the cornflour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the cornflour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or SOUP-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart 3/4 of an hour.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Apple Tart (Open)

2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter. Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of EGGS; turn the apple mixture on the paste; cut the rest of the paste into strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each 1 inch from the other, so as to make a kind of trellis arrangement of the pastry. If enough paste is left, lay a thin strip right round the dish to finish off the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour. Serve with white Sauce or custard.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: German Bread Tart

Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 EGGS, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered PUDDING-dish and bake until brown. Serve with wine Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Sand Tarts

(Sufficient for 6 Dozen Tarts)

  •  1/2 c. shortening
  •  1 c. sugar
  •  1 egg
  •  1-3/4 c. flour
  •  2 tsp. baking powder
  •  1/4 tsp. cinnamon
  •  1 egg white
  •  Blanched almonds

Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. Fold in the beaten egg white. Roll as thin as possible and cut. Split blanched almonds, and after putting the cookies on the cooky sheet, place several halves of almonds in any desirable position on the cookies. Bake in a quick oven until light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Patties or Shells for Tarts

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a Wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or Oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with MERINGUE (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea.

If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking.

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