History Oxford Michigan Cookbook Specialty Foods admin 5 years agoDecember 9, 2021

Pork Pie from 1950’s with a Hot Water Pastry Crust

I am posting this recipe for a lady who has asked me for pot pie recipes, this is another one for her. (Also see June 6^th)

June 6th 1875 Steam Pudding & 1912 Pot Pie

I got these from Carmichael California, but the location places in the notebook, several say Oxford Michigan (Mildred Sternberg, 1940 Died 1972, recipe is for a Lemon Sherbet)

This set of handwritten books with the dates starting in 1918 and going through the 1960’s, I got this nice Pork Pie recipe. I am guessing this could be from around 1950’s, but is could be from an earlier type of pie because of the hot water crust and how it is made.

This recipe screams to me the types of game pies that go all the way from the Tudors to Victorian raised pies. The only difference is this uses a loaf pan to put it in instead of just a self-standing crust.

This nice set of loose papers and two handwritten books has some very interesting family history in the older spiral notebook; she has listed recipes and the names of the contributing person as well as the date and their age when they passed away. I will add these statistics as I go through the books.

Pork Pie

Raised Hot Water Crust

3 cups flour

4 tables. Fat, Lard if possible

¾ cup of water

½ teas. Salt

Boil the water and fat, add to flour and salt. Knead until smooth. Allow to cool and roll out.

1 lb. pork (shoulder is good cut into small pieces or ground.)

1 bone.

2 teas. Salt

½ teas. Pepper

Cook the meat and bone covered with water until tender about 2 hours. Allow to cool and skim off the fat (this is often used for the pastry)