Grandmother's Apple Pie.— Line a deep pie-plate with
plain paste. Pare sour apples — greenings are best; quarter,
and cut in thin slices. Allow one cup of sugar, and quarter
of a grated nutmeg mixed with it; fill the pie-plate heaping
full of the sliced apple, sprinkling the sugar between the lay-
ers. It will require not less than six good sized apples✪ Grandmother's Apple Pie. Wet
the edges of the pie with cold water; lay on the cover, and
press down securely, that no juice may escape. Bake three-
quarters ef an hour or a little less, if the apples are very ten-
der. No pie in which the apples are stewed beforehand can
compare with this in flavor. If they are used, stew till tender,
and strain; sweeten and flavor to taste; fill the pies, and
bake half an hour.
Dried-Apple Pies. — ^Wash one pint of dried apples, and
put in a porcelain kettle with two quarts of warm water; let
them stand all night. In the morning put on the fire, and stew
slowly for an hour; then add one pint of sugar, a teaspoonful
of dried lemon or orange rind, or half a fresh lemon sliced,
and half a teaspoonful of cinnamon. Stew half an hour
longer, and then use for filling the pies. The apple can be
strained if preferred, and a teaspoonful of butter✪ Dried-Apple Pies added. Thi*
196 HOUSEHOLD.
quantity will make two pies. Dried peaches are treated in the
same way.
Lemon Pies. — Three lemons, juice of all and the grated
rind of two; two cupfuls of sugar, three cupfuls of boiling
water, three tablespoonfuls of corn starch dissolved in a little
cold water, three eggs, a piece of butter the size of an egg✪ Lemon Pies.
Pour the boiling water on the dissolved corn starch, and
boil for five minutes. Add the sugar and butter, the yolks of
the eggs beaten to a froth, and last the lemon juice and rind.
Line the plates with crust, putting a narrow rim of it around
each one; pour in the filling, and bake half an hour. Beat
the whites to a stiff broth; add half a teacupful of powdered
sugar and ten drops of lemon extract, and, when the pie is
baked, spread this on. The heat will cook it sufficiently, but
it can be browned a moment in the oven. If to be kept a day,
do not make the frosting till just before using. The whites
will keep in a cold place. Orange pie can be made in the same
way.
Sweet-Potato Pie or Pudding. — One pound of hot,
boiled sweet pototo rubbed through a sieve; one cupful of but-
ter, one heaping cupful of sugar, half a grated nutmeg, one
glass of brandy, a pinch of salt, and six eggs.
Add the sugar, spice, and butter to the hot potato. Beat
whites and yolks seperately, and add, and last the brandy.
Line deep plates with nice paste, making a rim of puff paste.
Fill with the mixture, and bake till the crusl is done, about
half an hour. Wickedly rich, but very delicious Irish pota-
toes can be treated in the same way^ and are more delicate. ✪ Orange Pie
Page 134 · 5 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grandmother's Apple Pie.— Line a deep pie-plate with plain paste. Pare sour apples — greenings are best; quarter, and cut in thin slices. Allow one cup of sugar, and quarter of a grated nutmeg mixed with it; fill the pie-plate heaping full of the sliced apple, sprinkling the sugar between the layers. It will require not less than six good sized apples. Wet the edges of the pie with cold water; lay on the cover, and press down securely, that no juice may escape. Bake three-quarters of an hour or a little less, if the apples are very tender. No pie in which the apples are stewed beforehand can compare with this in flavor. If they are used, stew till tender, and strain; sweeten and flavor to taste; fill the pies, and bake half an hour.
Dried-Apple Pies. — Wash one pint of dried apples, and put in a porcelain kettle with two quarts of warm water; let them stand all night. In the morning put on the fire, and stew slowly for an hour; then add one pint of sugar, a teaspoonful of dried lemon or orange rind, or half a fresh lemon sliced, and half a teaspoonful of cinnamon. Stew half an hour longer, and then use for filling the pies. The apple can be strained if preferred, and a teaspoonful of butter added. This
quantity will make two pies. Dried peaches are treated in the same way.
Lemon Pies. — Three lemons, juice of all and the grated rind of two; two cupfuls of sugar, three cupfuls of boiling water, three tablespoonfuls of corn starch dissolved in a little cold water, three eggs, a piece of butter the size of an egg.
Pour the boiling water on the dissolved corn starch, and boil for five minutes. Add the sugar and butter, the yolks of the eggs beaten to a froth, and last the lemon juice and rind. Line the plates with crust, putting a narrow rim of it around each one; pour in the filling, and bake half an hour. Beat the whites to a stiff broth; add half a teacupful of powdered sugar and ten drops of lemon extract, and, when the pie is baked, spread this on. The heat will cook it sufficiently, but it can be browned a moment in the oven. If to be kept a day, do not make the frosting till just before using. The whites will keep in a cold place. Orange pie can be made in the same way.
Sweet-Potato Pie or Pudding. — One pound of hot, boiled sweet potato rubbed through a sieve; one cupful of butter, one heaping cupful of sugar, half a grated nutmeg, one glass of brandy, a pinch of salt, and six eggs.
Add the sugar, spice, and butter to the hot potato. Beat whites and yolks separately, and add, and last the brandy. Line deep plates with nice paste, making a rim of puff paste. Fill with the mixture, and bake till the crust is done, about half an hour. Wickedly rich, but very delicious Irish potatoes can be treated in the same way, and are more delicate.
Records on this page
Grandmother's Apple PieDried-Apple PiesLemon PiesOrange PieSweet-Potato Pie or Pudding