welcome friends welcome back to Sunday
morning and the old cook book show today
we're going to do a recipe out of a
cookbook sent in by one of our viewers
and I really enjoy when a box arrives
and it's filled with old cookbooks
because I love going through them and
seeing all of the different recipes and
what people were going through in
different regions around North America
and the world for that matter so today
we're going to do something out of the
Prince Edward Island home recipes for
home and country now this was published
in 1943 so we are in the middle of World
War two and all of the recipes in here
have a real mcdu attitude they really do
show you that people are trying to do
more with less in order to contribute to
the war effort here on the homefront so
the first thing in I'm going to put in
this egg and I'm just going to give it a
little bit of a whisk just to break it
up some next in is sour cream and try to
use the best sour cream that you can
since it is the major flavor component
if you don't have sour cream you could
probably use plain yogurt as well any
sort of fermented milk product I mean
this this recipe shares a lot in common
with buttermilk pies in fact there's a
buttermilk pie on this page right below
it so we'll whisk those together add a
little bit of salt and some brown sugar
and we'll just keep whisking to bring
this all together shouldn't take much
now the next ingredients that I put in
is super vague as you would expect from
a recipe book in this time period
it just says spices it doesn't say how
much or which one's doesn't give you any
information spices which i think is
great because it actually allows the
home cook to put in whatever they want
or whatever they have or whatever they
desire which is something that I think a
lot of contemporary recipes from 20 20
don't do they're very prescriptive and
they let you know that you have to do it
a certain way I don't like to cook that
way so I'm looking at this and I'm
saying I'm gonna put in allspice which
isn't a spice mix it is just from one
allspice berry but it has the flavor of
a bunch of different spices
I kind of like what it brings to the
party you could put in cinnamon you
could put a nutmeg you could put in
pumpkin pie spice if you wanted to I
think all of those would work so just
whisk that in and the next thing raisins
and these have been floured as
instructed in the recipe I have a 9-inch
shallow dish pie crust here and this is
an all butter pie crust I will link to
the recipe below and I've chose 9-inch
because in this time period that seems
to be the size of the pie they're making
and there certainly isn't a lot of
filling here so we're gonna pour this in
I've got the oven preheated there are no
directions for baking this other than
bake until done so I'm going to put this
in the oven I've got it set to 425 just
to get the crust around the outside
going and then I'm going to turn it down
and cook it like I would any custard pie
hey Jules hey Glen hey friends hmm
there's a lot of range are you gonna be
okay without your not really a raisin is
kind of I think I'll be okay I think
I'll be okay but it looks kinda like a
butter tart it feels like cooking it
does kind of look like a butter turn but
it is a sour cream pie and a classic
Canadian argument is whether there's
raisins raisins almond butter tarts so I
wonder if this has a similar argument
well in 2020 I just looked it up and
there are lots of sour cream raisin pies
but they're all billed as southern so
southern United States and PEI is pretty
far from the southern United States
in you know 1943 so it's a really great
raisin pie now you have to like raisin
pie raisin pie tends to be very rich
mm-hmm
and so I would only be able to eat a
small bit of this pie because I find
raisin pie to be way too much for me so
the raisin flavor is overwhelmingly the
flavor raisin right yeah you don't
really seem to get
too much of a tank from the sour cream
just a little bit okay so I'm gonna go
to the back here and eat just the
filling just end of the reason yeah just
pick that reason out just to see well
I'd say if you didn't have enough
raisins this would still be a rockin pie
yeah cuz that's a nice filling you could
put you could you could throw rhubarb in
with that you can throw a lot of
different fruits in with that depending
upon whether you wanted it savory or
sweet it's just like that butter tart
rhubarb pie yeah yeah yeah and that's
why I've seen instead of raisins
they put a lemon flavoring in sour cream
pies yeah oh yeah dates you're putting
dates you could put in I mean this is
it's it's it's it's a sweet base that
sticks together and you can put almost
any type of fruit into it as long as
it's not too wet I guess so you know
you've got lots options do you want a
little tart tart throwing some lemony
you want something a little sweeter I I
think the rhubarb idea is really good
because it would add that foil to the
sweetness yes because if you put in
something too sweet like the raisins I
think would be cloyingly sweet by the
time I finished that slice of pie yeah
it already is but I still want to go
back and get more but I think having
rhubarb would would balance that out
yeah you may need to make more filling
mm-hmm if there's less but yeah
I don't know you'd have to play with it
you can't go wrong here's the thing you
can't go wrong no you can why you can't
go wrong it is pie and one of the things
I we only have one small pond these
small glass pie plates we've got a
couple of tin ones which I wouldn't
bring out and use on camera because
they're really beat-up but we have this
one and I'm and we have a dozen nine and
a half inch deep dish one I am now very
enamored with this pile son pie size
because we can finish it in a couple
days you can finish it a couple of days
and instead of making you know one or
two really big pies for a family
gathering you could make five or six
little pies and everybody gets a little
taste of everything so another thing
that I thought was really funny on this
page is there's an ad for Avonlea Lodge
in cavendish beach Prince Edward Island
I heard you myself there's some little
redheaded girls in Avonlea yeah there
you know she was on the road to Avonlea
or something so when was that book
written this is 1943 so
in the middle of World War two yeah but
I don't know where not that but not that
book well Lucy Maud Montgomery was
before that was yeah 1800s so it's
definitely this is a result of you
anyway yeah okay so um I think at the
end of that sour cream pie is a winner
thanks for stopping by
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