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Apple Pie

Name: Apple Pie
Yield: 3 servings
Cuisine: American
Ingredients: Quarter tart apples; Make a syrup of white sugar; flavor with lemon juice strained; one or two whole cloves; Line a deep pie dish with puff paste; dust with flour and bits of butter; wash with a small wineglassful of brandy

From The complete cook book, 1900

Serves 3

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 100. The excerpt below is the record exactly as published.

APPLE PIE. Quarter tart apples, remove the core and peel. Make a syrup of white sugar in a porcelain saucepan, flavor with lemon juice strained and nutmeg, and one or two whole cloves. Scald your apples in this until they are slightly tender, then set aside until cold. Line a deep pie dish with puff paste and cover with the apples. Dust with flour and bits of butter, wash with a small wineglassful of brandy

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