Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 25. One of the earliest known cookbooks by an African American author.
This historic recipe demonstrates ingenious resourcefulness—soaking the cracker transforms it into a custard-like base through starch gelatinization, where water molecules penetrate the flour's starch granules and swell. The lemon juice provides acidity that balances sweetness while its pectin and the cracker's starches create structure during baking. The butter adds richness and helps create a tender texture by coating flour proteins and preventing excessive gluten development.
One Boston cracker, one cup water, juice and grated rind of a lemon, one cup sugar, piece of butter the size of a butternut.
This makes one pie.
The cracker can be soaked in water and the lemon can be zested and juiced up to 4 hours ahead; store covered in the refrigerator. The pie filling should be assembled and baked fresh for best texture.
Store baked pie covered in the refrigerator for up to 3 days. The texture will soften over time as the filling absorbs moisture from the crust. Serve chilled or at room temperature; do not reheat as this will break down the delicate custard-like structure.
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