Amber Pie

Manufacturer: Warwick China
User: Amber Pie
Date of cream pitcher: circa 1920
Notes: The Amber Pie tea shop was located on 118 East Superior Street in Chicago, IL.

From “Dining in Chicago”:
"One of the first of the tea shops on the near north side. The little old frame house it occupies is a familiar sight to strollers long upper Michigan Avenue. The food is carefully prepared, wholesome, and varied. The Misses Helm, who established this place over ten years ago, are known all over town for their delicious amber pie, a specialty of the house. There are always interesting people here at dinner. Table d'hote luncheons are 60 cents and similar dinners are $1.00. Also a la carte. Plenty of room, both upstairs and downstairs. Delaware 3719.”

This book was written in 1931, so the tea room would have opened right around 1920, which should be the latest date possible for this backstamp.



And since Amber Pies were popular back in the Twenties, wouldn’t you like to try a recipe for one?

Amber Pie
INGREDIENTS
4 egg yolks
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1 cup buttermilk
1 tablespoon melted butter
1 cup raisins
1 (9 inch) unbaked pie crust

MERINGUE
4 egg whites
1 pinch cream of tartar
2 T sugar

DIRECTIONS
Preheat oven to 375 degrees F
In a large bowl, beat egg yolks and sugar until creamy. Blend in flour, cinnamon, allspice and salt. Beat in buttermilk and melted butter. Stir in raisins. Pour filling into pie shell.

Bake in the preheated oven for 30 to 40 minutes, or until filling is set.

In a large glass or metal mixing bowl, beat egg whites with cream of tartar until soft peaks form then gradually add sugar and continue beating until stiff peaks form. Spread meringue over pie, covering completely. Bake 10 to 12 minutes at 375 degrees, until lightly browned.

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