times. Put the paste on ice, that it may get chilled.
If one prefer to omit the lard, an extra cupful and a half
of butter may be substituted. Lard makes the paste
richer and tenderer, but butter gives a better flavor.
The smaller the quantity of flour used on the moulding-
board, the nicer will be the paste.
Unfortunately some housekeepers make pies every
week in the year, and they and their families would feel
lost if a day passed without the usual quantity of pie.
Wiser housekeepers have pies only occasionally, and
when the fruits and vegetables of which they are made
are at their best.
* Apple Pie.
For two large pies use enough apples to make three
quarts when pared, cored, and cut into eighths, two tea-
cupfuls of sugar, about one-third of a grated nutmeg, two
table-spoonfuls of flour, and eight of water ; and for the
crust use three cupfuls of flour, one of butter, two table-
spoonfuls of lard, one heaping teaspoonful of salt, one of
sugar, and a scant half-cupful of cold water✪ Apple Pie.
Follow the directions previously given for plain paste,
using the quantities of ingredients given here. Now
prepare the apples. Butter two deep plates, and line
them with a thin layer of paste. Cover the bottom of
the plates with apples, being careful to place them so
that the sharp edges shall not cut through- the paste.
Fill the plates with the remainder of the apples.
Mix the two cupfuls of sugar, two table-spoonfuls of
flour, and the nutmeg, and sprinkle half of this mixture
over each plate of apples ; then sprinkle half of the half-
cupful of water over the fruit.
Roll a piece of the paste to a size a little larger than
the pie plates. Make a small slit in the centre of this
paste/ Cover one pie with this. With a knife lift the
edge of the under crust, and tuck in the edge of the top
PIES. 589
crust. When all the edge has been secured in this man-
ner, press the two edges together gently.
Cover the second pie in the same way, and bake in a
moderate oven for fifty minutes.
* Apple Tart.
Make a plain paste, as for apple pie. Heap* pared,
cored, and quartered apples in two oval vegetable-dishes
that have flat rims. Each dish should hold about two
quarts. Over each grate one-fourth of a nutmeg and half
the thin yellow rind of a lemon. Sprinkle into each
dish a generous cupful of sugar and one-third of a cupful
of water✪ Apple Tart. Cover with paste about half an inch thick,
" fulling " it over the apples a little. The flat edge of
the dish must be covered with the paste. Prick the
paste in several places with a fork. Bake in a moderate
oven for three-quarters of an hour. Serve cream and
sugar with this tart.
This is by far the most desirable manner of baking
paste and fruit together, as there is no under crust to
become soggy with the juices of the fruit.
Swiss Apple Tartlet.
For a tartlet about the size of a large breakfast-plate
use three pints of apples, one cupful and a quarter of
sugar, the same quantity of water, about a quarter of a
grated nutmeg, and plain or rich paste to line the plate,
(one cupful of flour✪ Swiss Apple Tartlet, with the other ingredients for the
paste, will be sufficient for one tartlet).
Page 308 · 3 recipe records on this page
Presented as published in 1887. 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
times. Put the paste on ice, that it may get chilled. If one prefer to omit the lard, an extra cupful and a half of butter may be substituted. Lard makes the paste richer and tenderer, but butter gives a better flavor. The smaller the quantity of flour used on the mouldingboard, the nicer will be the paste.
Unfortunately some housekeepers make pies every week in the year, and they and their families would feel lost if a day passed without the usual quantity of pie. Wiser housekeepers have pies only occasionally, and when the fruits and vegetables of which they are made are at their best.
* Apple Pie.
For two large pies use enough apples to make three quarts when pared, cored, and cut into eighths, two teacupfuls of sugar, about one-third of a grated nutmeg, two table-spoonfuls of flour, and eight of water ; and for the crust use three cupfuls of flour, one of butter, two tablespoonfuls of lard, one heaping teaspoonful of salt, one of sugar, and a scant half-cupful of cold water.
Follow the directions previously given for plain paste, using the quantities of ingredients given here. Now prepare the apples. Butter two deep plates, and line them with a thin layer of paste. Cover the bottom of the plates with apples, being careful to place them so that the sharp edges shall not cut through- the paste. Fill the plates with the remainder of the apples.
Mix the two cupfuls of sugar, two table-spoonfuls of flour, and the nutmeg, and sprinkle half of this mixture over each plate of apples ; then sprinkle half of the halfcupful of water over the fruit.
Roll a piece of the paste to a size a little larger than the pie plates. Make a small slit in the centre of this paste. Cover one pie with this. With a knife lift the edge of the under crust, and tuck in the edge of the top
crust. When all the edge has been secured in this manner, press the two edges together gently.
Cover the second pie in the same way, and bake in a moderate oven for fifty minutes.
* Apple Tart.
Make a plain paste, as for apple pie. Heap pared, cored, and quartered apples in two oval vegetable-dishes that have flat rims. Each dish should hold about two quarts. Over each grate one-fourth of a nutmeg and half the thin yellow rind of a lemon. Sprinkle into each dish a generous cupful of sugar and one-third of a cupful of water. Cover with paste about half an inch thick, "fulling" it over the apples a little. The flat edge of the dish must be covered with the paste. Prick the paste in several places with a fork. Bake in a moderate oven for three-quarters of an hour. Serve cream and sugar with this tart.
This is by far the most desirable manner of baking paste and fruit together, as there is no under crust to become soggy with the juices of the fruit.
Swiss Apple Tartlet.
For a tartlet about the size of a large breakfast-plate use three pints of apples, one cupful and a quarter of sugar, the same quantity of water, about a quarter of a grated nutmeg, and plain or rich paste to line the plate, (one cupful of flour, with the other ingredients for the paste, will be sufficient for one tartlet).
Records on this page
Apple PieApple TartSwiss Apple Tartlet