A Very Good Apple Pie

Ingredients

• a large coffeecup full of light bread dough
• a piece of butter the size of an egg
• a deep dish with apples sliced thin
• put a little water on them
• a piece of butter in them as large as a nutmeg
• sugar to your taste
• grate nutmeg over the top

Method

1. 1

   Work in a piece of butter into the light bread dough.

2. 2

   Fill a deep dish with thinly sliced apples, add a little water, roll out the crust to cover the dish, and bake until the apples are soft.

3. 3

   Lift the crust off, mash the apples, add butter and sugar, stir well, spread on the crust, and grate nutmeg over the top.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 82. The excerpt below is the record exactly as published.

a large coffeecup full of light bread doughy work in it a piece of butter the size of an e^; fill a deep dish with apples slioed thin, put a little water on them, roll out the crust just to oover the dish, and bake until the apples are perfectly soft; then with a knife lift the crust off, lay it upside down on a plate a little larger than the orust; mash the apples with the back of a spoon in the dish they were baked in, put a piece of butter in them aa large as a nutmeg, sugar to your taste; stir well together, spread them on the crust, grate nutmeg over the top, and you have a very nice pie. Better if eaten with cream. ♦ Cherry Pie. Take out the pits, and stew them a few minutes, with plenty of sugar ; line a pie-dish with good crust, fill it with the cherries. 174 COOKERY FROM EJ^ERIBNCE, cover witb crast and bake about half an boor. This is to Im regulated always by tbe beat of the oven. A pie may be bmked in fifteen minutes if put in a bot oven, or in a oooler one will take twenty minutes or balf an bour. Plorenoe Cream Pie. Put in a sauce-pan one cup of water and one of sugar, bring to a boil and stir in a tablespoonful of corn-starch mixed in ft little cold water ; stir it over the fire until it thickens ; grate the rinds of two lemons, take all the pulp o£P them and chop them fine, picking out the seeds ; add two beaten yolks of eggs t«i the corn-starch, then the rind and chopped lemon ; bake in a orast, and when done, cover with a meringue of the whites of the eggs and powdered sugar, beaten together to a stiff froth, and brown slightly in a quick oven. This makes one large pie. Lemon Pie, Ho. 1. One tablespoonful of butter, the same of flour heaping fill], one cup of sugar, the same of cold warier, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour ; beat well together, and add the lemon, and last the water. Bake in a crust ; make a me- ringue of the whites of three eggs and powdered sugar, spread it on the top, and brown slightly in the oven. * Lemon Pie, Ho. 2. The juice and grated rind of one large lemon, one cup of water, one cup of sugar, a tablespoonful of corn-starch, and a piece of butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.