Greetings from Rational Living!
During this next year of living on WWII rations we will be trying various period-appropriate recipes both to connect with our 1940's counterparts and to make the most use of our available consumables. Recipes will come from a variety of sources including three fabulous books:
- Grandma's Wartime Baking Book: World War II and the Way We Baked, by Joanne Lamb Hayes
- Grandma's Wartime Kitchen: World War II and the Way We Cooked, by Joanne Lamb Hayes
- Anna's Kitchen: A Compilation of WWII Ration Recipes that You Can Create in Your Kitchen Today, by Gayle Homes Martin
Additionally, I'll be pulling recipes from some of the 1942 - 1946 newspapers in the collection at the Kansas Historical Society.
Today's recipe is actually from an Internet source: the website for the National WWII Museum. The original recipe was provided by Janice M. of Germantown, IL and there are several similar recipes available on the Internet. The following is the recipe I as made by yours truly.
One note: this was my first attempt in my thirty-f(*cough*cough*) years at making a pie crust. It ain't pretty, but it worked out in the end.
Pie Crust Ingredients
2/3 cup shortening
1 tsp salt
2 cups flour, sifted
5 to 6 TB cold water
Sift flour with salt into large mixing bowl. Cut shortening into flour with pastry blender or, in my case, using the double knife method until particles are the size of small peas.
Sprinkle in cold water, partly mixing until flour is moist. Divide pastry into 2 balls.
Roll out each pastry ball onto floured surface until 1/8" thick.
Mock Apple Pie Ingredients
2 pie crusts
approximately 20 crackers (saltines or Ritz-style)
1 1/2 cups water
1/2 cup sugar
1 tsp cinnamon
1 1/2 tsp cream of tartar
3 TB lemon juice
1/8 tsp nutmeg
Bring water, sugar, cinnamon, cream of tartar, lemon juice and nutmeg to a boil in a saucepan. Boil for 3 minutes and set aside to cool.
Place crackers into the unbaked pie shell. Pour the cooled mixture over the crackers and cover with the second pie crust.
Cover edges with foil and bake in preheated 425 degree oven until crust is light brown, approximately 40 minutes.
Let cool on wire rack until ready to serve.
And the results...?
Not the prettiest pie, but it's a pie nonetheless.
The taste is very similar to apple pie, but the texture is a bit off.
Either way, a pretty slice - the only thing missing is a dollop of ice cream or whipped cream.
And the judges give it two thumbs up!