1930s New England Rum Pie Old Cookbook Show
Welcome back to the kitchen and Sunday morning and the Old Cookbook Show! Join us as we revisit Morrison Wood's collection of recipes from his syndicated column, "A Jug of Wine." These recipes are filled with stories from Wood's life, making each dish a journey through culinary history. Today, we're making a classic New England Rum Pie, a delightful rum flavoured cheesecake in a graham cracker crust. Follow along as we decode this vintage recipe and share some tips for modernizing it.
NEW ENGLAND RUM PIE
*Crust
18 graham crackers
¼ lb. butter
⅓ cup sugar
Dash cinnamon

Filling
4 small pkgs. cream cheese
½ cup sugar
2 eggs
1 tbsp. rum

Topping
1 cup sour cream
Dash cinnamon
3 tbsp. sugar
1 tbsp. rum
Make a crust of 18 graham crackers, crumbled, ¼ pound of butter, melted, ⅓ cup of sugar, and a dash of cinnamon. Line a pie tin with this. For the filling, mix together 4 small packages of cream cheese, ½ cup of sugar, 2 beaten eggs, and 1 tablespoon of rum. When thick as cream, pour the filling into the crust and bake in a 375degree oven for 20 minutes. In the meantime, mix together 1 cup of sour cream, 3 tablespoons of sugar, and a tablespoon of rum. Spread this mix on the baked pie and cook 5 minutes more in the 375º oven.


I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: https://support.hopeair.ca/ghw2024/gl...
To learn more about the Hope Air Charity: https://hopeair.ca/

0:00 About this weeks old cookbook
0:45 making a graham cracker pie crust
3:32 making the rum cheesecake pie filling
5:15 Baking the pie
5:50 Making the rum sour cream topping
7:40 taste test
10:54 RECIPE


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