Here are pages 14 and 15 of the vintage recipe booklet “Good Pies & How To Make Them” that was published in 1928 by Crisco (page 14 is blank).

To review all pages in this booklet, simply visit the Crisco: Good Pies & How To Make Them Category and click on a page title to review that section.

There are scans available of each page, just click the images to view a full size copy.

Part II

The Filling: Ingredients and Methods

It should be unnecessary to point out that a good pie-crust deserves a good filling.

Yet a few bakers seem to attach but minor importance to fillings. They detail the preparation of their fillings to inexperienced help. So, often the starch used is not weighed; the salt is measured by the “pinch;” other ingredients are added “until there is ‘enough.’ ”

Naturally such methods do not result in really good pies–pies that make housekeepers and restaurant patrons come back for more.

The making of a good pie-filling calls for care–care in the selection of the ingredients; care in the handling of materials.

It would be impossible, in this little book, to discuss fully all the ingredients used for pie-fillings. The unending variety of pies makes the task far too complicated.

Various shops, too, have various ways of preparing fillings. But all have the same aim; to make a filling just thick enough to prevent juice from soaking into the under-crust and from running out, when the pie is cut. So we can present, we believe, much valuable information.

In general, pie-fillings fall into these classes: Fruit filling. Soft fillings in baked shells. Soft fillings in unbaked shells. Each class presents its own problems.