Revival Recipe: Strawberry Banana Deep Dish Pie
Reporter John Oliva travels back to 1925 to recreate a long-lost dish.
A recipe is a way to make something.
Whether it’s the instructions on the back of a box of vanilla wafers or a family recipe passed down from a loved one, recipes are an easy way for people to create delicious meals for themselves and their loved ones.
Since it began publication in 1883, each issue of the Kohler Times (formerly Kohler) has featured many recipes. Some recipes were published in special columns such as “Sister Mary’s Kitchen,” “Home Tips,” and “A Housewife’s Kitchen Tips from Her Diary.” . ”
Times have changed over the past century or so, but I thought it would be fun to look through the archived issues and try to recreate some of the recipes that have made a comeback. There are some things that are not prepared. Mainly because I think they’re disgusting, but also because one of them is now illegal to consume (creamy turtle soup!). Many recipes included meat boiled in gelatin and topped with mayonnaise. I’ll definitely skip them.
The first recipe I decided to recreate was Strawberry Banana Deep Dish Pie from June 1925.
An anonymous columnist reading this article said that deep-dish fruit pies originated in England and are therefore fairly rare in South Texas. The recipe calls for a deep enameled baking dish, which I don’t have, and I didn’t want to pay over $60 for it at my local department store.
During preparation, I realized that this recipe didn’t call for a bottom pie shell, so it looked more like a cobbler than a deep-dish pie. When I googled recipes, I mainly found cream pie and cheesecake. So, in this column, I would like to go with the flow and follow the modern route through trial and error.
The materials you will need are:
- 16 ounces strawberries
- 2 bananas
- 3/4 cup sugar
- 2 tablespoons water
- puff pastry
Preheat oven to 350 degrees. The original recipe simply said to “place the pie in a hot oven for 45 minutes.” The pie I made earlier was kept at 350 degrees in the oven, so I thought that would be fine.
Wash and slice strawberries. Slice the two bananas in the same way. However, the slices should be thin. Mix the two in a bowl and pour into an enameled baking dish or the pie plate you used earlier. Add sugar and water and mix.
Place the pastry on top of the pie and make a slit with a knife to allow steam to escape. The recipe instructs you to moisten the edges of the plate with milk so that the dough sticks well. I’ve run it and it didn’t seem to make much of a difference the times I’ve run it so far. Therefore, it’s completely up to you.
Then put it in the oven and wait.
After letting it cool for 30 minutes, I can happily say that this deep dish pie is definitely a cobbler. But I don’t know if it was bad luck or not, but my concoction was very watery. It was almost syrupy, but too runny. It was definitely watery because there was no skin on the bottom. Anyway, it was very delicious.
The warm strawberries and bananas mixed well together, and although I added sugar to give it some sweetness, it wasn’t overpowering. The puff pastry was probably thicker than I had (store bought, sorry), but that’s a mistake on my part.
However, as I mentioned earlier, Revived Recipes is a process of trial and error, and not everything I make will turn out great. But that’s what makes this work interesting.
In two weeks, you’ll be transported back to 1919 to prepare a meaty main course.
John Oliva covers entertainment and community news in South Texas. Please contact john.oliva@caller.com or X. @johnpoliva.
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