Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Meringue Pie
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. W. H. Nepper, Thornton, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.
APPLE MERINGUE PIE.— Slice and stew ripe, tart apples; run through the colander or vegetable press into the bowl. Sweet- en plentifully, and beat in, while hot, a tablespoon of butter. Have ready buttered pie-plates lined with pufif paste; when the sauce is cold fill these shells with it and bake until very light. Cover with meringue, slightly sweetened, and flavored with vanilla or other essence
Cook this with the app: pantry check, scaling, and the assistant.