welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook the mississippi cookbook of new
southern recipes
um this is from 1922.
and we're going to do a recipe out of
this book for something called mock
cherry pie
now
it uses cranberries instead of cherries
and i kind of get this
cranberries come into season
at the opposite side of when cherries
are in season cherries are an early
spring
cranberries are late fall i see it in
this mississippi cookbook and i thought
oh how does that become a recipe from
mississippi so i go through a bunch of
my other cookbooks
to try to figure out you know what is
mississippi about it and there's nothing
mississippi about it absolutely nothing
mississippi about it let's start it with
the filling first in is some sugar i
think first thing is some sugar i don't
know there's no real directions
some flour and i'm gonna mix the sugar
and flour together just a little bit
some butter
get that in
and some water
and i'm going to put in a little bit of
vanilla as well now
having
a fairly good collection of cookbooks i
have a lot of books at my disposal that
i can look through
and so this cookbook from indiana for
example has two
mock cherry pie recipes
and so i
i did a little bit of research a little
bit farther looked through some of my
other books and found more recipes for
mock cherry pie and the interesting
thing to me is that
they're all essentially the same the
proportions of raisins and cranberries
might be a little bit different in each
of the recipes but
the bulk of the recipe is
exactly the same and some of the recipes
might add a little bit of extra detail
of how to make the pie
and so this is not uncommon not uncommon
at all and when i look through
these cookbooks to sort of
find the lineage of a recipe
what i'll often see is that they show up
in clusters
across the united states and canada at
about the same time
and sometimes with exactly the same
spelling mistakes and so when i look at
all of the cookbooks
i can
trace it back a little bit in this
instance
i was having a bit of difficulty tracing
it back but sometimes i can trace them
back
to a sort of a starting year and then
i'll look at newspapers across canada
and the united states
and what
happens all the time is that i will
start to see that a
recipe shows up in syndication in every
newspaper across the united states and
canada over say a two-month period and
then the next year that recipe starts
showing up in the community cookbooks so
someone sees the recipe in the newspaper
they love the recipe in the newspaper
they clip it out they stick it onto
their cupboard and then the next year
when their church is getting together to
to make a cookbook they submit that
recipe
sometimes with the spelling mistake
that's from the newspaper
and sometimes that spelling mistake
turns up in the title of the recipe and
it changes the title of the recipe and
then you know here we are 100 years
later or 200 years later wondering why
is the recipe called x
it's simply a spelling mistake that's
happened along the way somewhere so i
think um judging by you know the use of
cranberries this is probably a recipe
that originates
in a far north not far north but a much
farther northern
area
than mississippi probably in new england
now
doesn't tell me much more than
a list of ingredients and bake between
two crusts
so
i wasn't sure which size pie plate to
use knowing that this is from pre-world
war ii pie plates were usually smaller
so i've got a smaller
pie tin actually i used a tin not a
plate so i'm going to set that aside i'm
going to set the filling aside
and we will roll out the top crust
so a little bit of flour on the bench
down our pie dough
and we'll just roll that out
this recipe also comes from a very long
lineage of
recipes that are called mock something
and sometimes that mock comes from
adversity a certain ingredient was too
expensive but you still wanted to feel
like you were eating it so you would
find a way around that almost worked
this almost works and i don't know that
it's from adversity but
it's really from maybe a scarcity at a
certain time of the year you still want
it to taste like you were eating a
cherry pie but you couldn't get the
cherries
um you know and i've seen recipes for
mock squirrel i've seen recipes for mock
brains um and i don't know
i don't know about those recipes i
haven't tried them because i i don't
really feel like i
am missing out on eating brains
we've tried brains we have a brain
recipe on our channel so take a look for
that now i'm going to pour these into
the pie plate
looks like i have chosen the correct
the correct size pie plate
i'm gonna go around the edge with an egg
wash which is just egg and water
mixed up and that'll help the top crust
stick
and we'll get that top crust on
and pinch it together
okay trim
the pastry off from around the edge
and
i'm just going to cut a few slits in the
top for steam to escape
you could do this much more artfully
than i am doing and and cut in some
shapes
now it just says bake between two crusts
so i've got the oven preheated to 350
degrees i have a baking sheet
inside the oven in case this bubble's
over because i think it might
and i'm going to stick that in
and pretty much uh just until the crust
is nice and golden and then i'll just
keep a close eye on it and we'll figure
out how long it's going to take
hey that looks pretty good
hey friends cherry pie cherry pie okay i
like cherry pie one of my favorites as a
child always what i asked for for my
birthday
that looks like raisin though there are
raisins jameson's in my cherry pie
cherry pie with raisins
i'm now suspicious
should i be suspicious oh why would you
be suspicious because those aren't
cherries i don't what are those
i can't get it on my fork i was gonna
take the philly
that's crazy how much it actually kind
of almost tastes like cherry pie yeah
yeah it's kind of weird yeah so it's not
cherry
no it's probably not because they don't
look like cherries no what are they
though
cranberries
oh that makes sense okay as a shape and
but it's not the flavor i guess that's
what adds the tartness
it has that tart but there's there is a
cherry note there
probably coming from the raisins the
layer of raisins in there gives it away
that it's not a cherry pie
because you don't expect raisins
but overall the flavor's really good
now i would throw that down on the table
at thanksgiving
and be completely open and honest and
just say it's a cranberry pie
yeah
you know sorry i laugh because you know
we
i hate cranberries
it's funny for two reasons one you don't
like cranberries so we never have them
because you don't like them i love them
and two
i know that people give us strange looks
when we say we brought a squash pie when
it's actually like a pumpkin pie or a
butternut pie butternut squash or
whatever it's essentially what people
would call pumpkin pie pumpkin pie but
i'm i'm so
that's actually quite a good pie
and i have to be
straight up honest if someone dropped
that down and said oh it's a cranberry
pie i would pass i know you would i
would pass but now that i've had it it's
kind of like oh
that's a really good pie i like that
it's kind of what i like about it
i'm not a big fan of raisin pie because
i find it too sweet and too rich
so the the cranberries kind of cut that
yeah the tartness of the cranberry cuts
that
just keep eating it okay so
mock cherry pie
stop mocking it it's really good
thanks for stopping by see you again
soon
you