Grandma Isobel's Pie
My grandparents ran a bakery 'Haworths' - it was world famous in Lancashire! My Aunty Peg was a formidable pastry chef but my father Tommy Trouble didn't possess any baking skills and couldn't even be trusted to watch over the potato peeling machine - the 'tatoes for the meat and 'tato pies often ended up like grits and my father ... well ... Aunty Peg was a dab hand at slinging a wet dishcloth around the back of his neck, even from some distance!
Carnation Steralized Cream was created by Elbridge Amos Stuart in North Carolina in 1899, a few years before my grandma was born. Stuart believed that there was value in 'sanitary milk' at a time when fresh milk was neither universally available nor always drinkable. Tinned products became all the rage and it was possible to eat exotic delights all year round. A treat when I was a child was pouring Carnation Milk over goldfish (tinned mandarin segments) and my all time favourite, Grandma's lemon cream pie.
I've served it with Lancs ice cream. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for several days until there was enough to make a cheese. Uniquely 2 or 3 days' curd of varying maturity are blended together. There are three varieties of Lancashire cheese; creamy, tasty and crumbly. I've used tasty for this dish as it has a kick.
#Keeprecipesalive
Grandma Isobel's Pie
My grandparents ran a bakery 'Haworths' - it was world famous in Lancashire! My Aunty Peg was a formidable pastry chef but my father Tommy Trouble didn't possess any baking skills and couldn't even be trusted to watch over the potato peeling machine - the 'tatoes for the meat and 'tato pies often ended up like grits and my father ... well ... Aunty Peg was a dab hand at slinging a wet dishcloth around the back of his neck, even from some distance!
Carnation Steralized Cream was created by Elbridge Amos Stuart in North Carolina in 1899, a few years before my grandma was born. Stuart believed that there was value in 'sanitary milk' at a time when fresh milk was neither universally available nor always drinkable. Tinned products became all the rage and it was possible to eat exotic delights all year round. A treat when I was a child was pouring Carnation Milk over goldfish (tinned mandarin segments) and my all time favourite, Grandma's lemon cream pie.
I've served it with Lancs ice cream. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for several days until there was enough to make a cheese. Uniquely 2 or 3 days' curd of varying maturity are blended together. There are three varieties of Lancashire cheese; creamy, tasty and crumbly. I've used tasty for this dish as it has a kick.
#Keeprecipesalive
Open in Cookpad AppSteps
- 1
Lemon Cream Pie: Crush the biscuits between folded greaseproof, put the crumbs into a basin. Add the melted butter, bind crumbs with a fork. Line a deep 8" pie plate or sandwich tin with the mixture. Leave in a cool place until firm,
- 2
Dissolve the jelly in 1/2 pint water with the rind. When cold, whisk in the Carnation milk and lemon juice. Pour into the pie case. When set sprinkle with the grated chocolate.
- 3
Lancashire Ice Cream: Whisk the egg yolks and sugar together in a bowl until pale and creamy. Warm the milk and cream together in a pan. Add half of the milk/cream mixture to the eggs and sugar and whisk to combine. Slowly add the remaining milk/cream mixture, whisking continuously, until smooth.
- 4
Pour into a pan and cook over a low heat, until the mixture is frothy and thicker and coats the back of a wooden spoon. Leave to cool down until just warm to the touch and enough to melt the cheese. Add the 2 cheeses to the mixture and blend until smooth and creamy.
- 5
Pass the mixture through a fine sieve into a bowl and allow to cool to room temperature. Churn the cheese ice cream mixture in an ice cream machine then freeze until set.
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