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Home » Desserts, Farm to Kitchen

A Pumpkin Pie – 1763

By Helen Brody (October 28, 2013)

isolated-pumpkin‘Pare a Pumpkin, and take the seedy part of it out; then cut it in slices; Pare and core a quarter of a hundred apples, and cut them in slices. Make some good Paste with an Egg, and lay some all around the Brim of the Dish; lay half of a pound of good, clean Sugar over the bottom of your Dish, over that a Layer of apples; then a layer of Pumpkin, and again and until the Pie is full, observing to put Sugar between every two Layers, and all the remaining Sugar on the Top. Bake it half and hour, and before you send it to the Table, cut it open and put in some good fresh butter.’

Anne Gibbons Gardiner. Mrs. Gardiner’s Receipts from 1763, as republished by White & Horne, Hallowell, ME 1938.

Twenty-First Century adaptation:

1½ pounds baking apples. Cored, peeled and cut into ½ inch slices
1½ pound pie pumpkin, cut in half, seeded, peeled, and cut into ¼ inch slices
¾ cup of sugar
2 tablespoons butter

Preheat over to 375 degrees. Alternately layer pumpkin, sugar, and apple in a pie dish. Top with butter, and cover tightly. Bake about one hour until squash is tender.

Notes: Butternut squash can be used in place of pumpkin.  “Pie” can be covered with pastry.

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