[Sca-cooks] egg whites

[RUTH EARLAND]

One of the pastry recipes I have uses egg whites. I pretty much did my 
traditional fast and furious pie crust, but replaced part of the water with 
egg.

2 c flour, scooped straight from the bag
1/2 tsp salt

blend, and cut in

6 oz butter

add 2 oz egg white (large shot glass) and water until it thuds around the 
food processor in a solid mass

It makes a fairly durable pastry which resists drying out too quickly. We're 
not talking flaky pastry here. This stuff will hold its shape well.

The recipe, with source:

Pye of Grene Apples

A Proper Newe Boke of Cokerye



To make pyes of grene apples.

Take your apples and pare them cleane and core them as ye wyll a Quince, 
then make youre coffin after this maner, take a little fayre water and half 
a dyche of butter and a little saffron, and settle all this upon a 
chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, 
and the white of two egges and also make your coffin and ceason your apples 
with sinemone, ginger, and suger ynoughe. Then putte them into your coffin 
and laye halfe a dyshe of butter above them and so close your coffin, and so 
bake them.