From Nedra, she sent us this recipe, and she said, this is the most fantastic pie ever. This was back in the 40s. I have it in my cookbook “scraps from the emperors’ table” anything left over from napoleons table had to bE good; enjoy aunt almas hershey pie. Thanks to share this wonderful recipe with us.
YIELD
12 servingsPREP
20 minCOOK
70 minREADY
2 hrsIngredients
Directions
To make the pie shell:
Pour flour and salt into glass mixing bowl, cut ½ lard into flour, mix with pastry cutter.
Cut in other ½ lard, keep cutting until size of pea pods.
Add cold milk, little at a time using fork mix until sticky.
Flour pastry board well to keep from sticking.
Make ball of mix, divide into 2 balls roll out and place in pie pan.
Prick with fork, and brown in oven 400℉ (200℃) for 15 to 20 minutes.
Allow to cool before pouring filling in.
To make the filling and assemble the pie:
On top of double boiler mix togehter sugar, flour and salt.
Add milk, egg yolks and syrup, mix.
Add remaining ingredients, cook over medium heat until thick, and keep stirring often.
Allow to cool, pour into cooked pie shell.
Beat egg whites with little creme of tartar.
Add to top of pie.
Place pie in oven and brown at 375℉ (190℃) F, 30 to 40 minutes or until it’s set and top is brown.
Cool completely on wire rack.
Cut into wedges and serve.
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