After baking 1910s strawberry custard pie and 1910s mock cream pie, I couldn’t wait to try out another antique pie recipe! 😀 Raspberry cream pie dates back to the 1880s: it’s an easy and delicious summer pie recipe with a raspberry and dairy-free cream filling. The sweet cream is perfect with the tangy raspberry filling. The cream filling is also delicious as dairy-free whipped cream substitute with cakes and desserts!
- puff paste (or shortcrust pastry)
- 1 qt raspberries (+ sugar to taste)
- a good teacupful of (soy) milk
- a pinch of soda
- 1 heaping tsp cornflour
- 1 heaping tbsp sugar
- 2 eggs whites
Preheat the oven to 356°F/ 180°C. ‘Line a pie-dish with puff paste, [I made shortcrust pastry instead of puff paste] and fill with raspberries, sweetened to taste. Cover with pastry, but do not press this down at the edges […] and bake in a brisk oven [for about 30 minutes].
While it is cooking, heat a small teacupful of milk, with a pinch of soda in it, and stir into it the cornflour, which should be previously wetted with a little cold milk, add the white sugar, and cook for three minutes. Pour the mixture into a small basin, and beat in the frothed whites of 2 eggs; whip to a cream, and let it get cold.
When the pie is taken from the oven, lift the top crust, and pour in the cream you have made; replace the crust, and set aside to cool. Sprinkle a little sugar over the top before serving.’ (Tasty Dishes, 1880) Because I made shortcrust pastry instead of puff paste, I couldn’t lift the top crust, so I poured the cream filling over the cake.