This Forgotten 1910 Raisin Pie Recipe Is Shockingly Delicious (What’s a “Bales Pie”?!)

Welcome friends. Welcome back to the kitchen. Welcome back to Sunday morning in the old cookbook show today We're going to do another recipe out of the Canadian farm cookbook published in 1910. This is a community cookbook recipes that were sent into Canadian farm a publication that I'm not able to find much Reputable information about if you have some information about them, please let me know down below so I can look into it a little bit further the recipes are Essentially from farming communities across Canada, but heavily weighted to the southern Ontario region Windsor to Ottawa the recipe we're gonna do today is from Myrtle station Myrtle station is very close to where I live right now Used to be a railway that ran through there between Toronto and Montreal There was a station became known as Myrtle station It is now a place where I report to Oshawa Tower on one of the approaches to the Oshawa Airport And we're gonna do something called Bale's pie It is essentially a raisin pie. I have never had this version of a raisin pie with lemon as a flavoring and I've never heard it referred to as Bale's pie and I'm hoping that someone out there Knows why it's called Bale's pie and can let me know down in the comment section So light brown sugar and Next in is cornstarch Cornstarch is just so powdery and sticky and I'm gonna mix that together with the brown sugar Makes it so much easier to dissolve the cornstarch later if it's mixed in with the brown sugar now Okay, so that's mixed in there. Well, we need some milk calls for sweet milk. And as we know sweet milk is just milk Oh And a monster puts the milk away empty Who does that? Okay, I Guess it's my job to change the bag there we go cup of milk and Since the copper hole is rattling around. We're also gonna need this so I'm gonna get it down Milk toss that in I Need an egg yolk in here and it says to make a frosting of egg white and I'm assuming that it means just to use the single egg white from from here That's gonna be tough That's gonna be tough because you know There's not much of a frosting that can be made from a single egg white Okay egg yolk in Give that a whisk Okay juice this lemon and lemon juice into the mixture So I've got here an all-butter pie crust In a pie tin. So this is an aluminum tin put it on a tray so I don't spill got the oven preheated to 350 with a pizza stone and I'm gonna put this directly on top of the pizza stone I Get a nice bottom crust that way without having to blind bake and most of the recipes from this time period Don't mention anything about blind baking blind baking is something that comes along later Now I'm supposed to put in a cup of chopped cooked raisins The cooking part of the cooked raisins is what a lot of people would do today and soaking them Back in the day, you'd be buying raisins in bulk and they would be dry. They would be so dry They would be so hard today. We're we're spoiled. We're buying raisins in plastic packaging And it's in airtight plastic packaging almost the whole way. They're much softer There's not as much moisture loss This time period lots of moisture loss hard as rocks Soaking or boiling them a little bit beforehand Was needed because you just you just couldn't cook with them You couldn't put them in muffin You couldn't put them in a cake or a pie like this without them just soaking up all of that extra moisture Not as important today But if you wanted to go right ahead, I'm not gonna so here we go For the filling in carefully, so I don't disturb the raisins too much Into the oven No clue on the time I had debated setting the oven to 425 or 450 to start and then turning it back to 350 to allow the cook just to give it that heat at the beginning I Don't know how long there's no mention of how long Every pie is a little bit different. I'll just have to keep my eyes on it It'll be okay Okay, I'm gonna start whipping these eggs It's a fake egg We'll see what we can whip up And the pie I think the pies ready. I should probably pull it out now And I'll crank up the broiler So we can broil The meringue when we get it on top Okay, we'll just put this back in to brown a little bit I'm gonna keep the door open and keep an eye on it Hi Looks like it raisin it, but it's not raisin Milk egg yolk light brown sugar and a lemon. So it's like a cream lemon juice. See me kind of version of a butter Well, you know how you find out I'm in I'm expecting the lemon juice to really kind of cut this over sweetness of it It's like a lemon pie. Oh, they're not a lemon pie It's like a lemony raisin pie and you're right. It's not as coyingly sweet as the raisin pie. Yeah The lemon cuts the sugar. So it's I mean, it's make no mistake. Oh, there's it's sugar. It's sugary It's really sweet, but the lemon kind of cuts that and makes it so that you could eat the whole pie It also changes the texture that not the lemon but the The milk sugar combo the thing that's kind of like a buttery tart. Yep Changes the texture from being that seedy Seedy raisin That's really good. And you know one eggs worth of meringue worked out. Okay It's that waste not want not You put the yolk in the filling. What are you gonna do with the white? You throw it on top because that's what you're gonna do. This is really good I have no clue why it's called Bale's pie. I Want to lick my fingers. This is what I'm trying not to do We'll do it anyway, no clue why it's Bale's pie Must be named after somebody maybe perhaps there's a more traditional Definition of Bale if you know Why it's called Bale's pie if you've ever had a Bale's pie if you know, mrs. Harrison from Myrtle Station, Ontario, I mean You might not know her this is was 1910 but You might know something about it because I don't know anything about it. There you go. I've had raisin pies Yes, I live in the neighborhood Of butter tart land of of where this is from and I've never had this pie. I don't know anything about it That's you know And but that's the thing about regions, right? Regional and family and all those things it there be signs who you are from a yes from a food standpoint There could be someone down the street who makes it makes this every Sunday. Yes, and we've never had it. So let us know But this is a great pie. Absolutely. Fantastic. I think Oh would have eaten the entire thing. I see. I just want to pick this Thanks. Stop. Yes. See you again soon