Apple Pie

Ingredients

• a half cupful of sugar
• a half to a tablespoonful of flour
• a generous pinch of cinnamon or allspice
• a cupful in all for very sour apples
• a dessertspoonful of water
• a generous tablespoonful of spiced vinegar
• half a cupful of cider

Method

1. 1

   Brush the under crust with egg white and let it stand.

2. 2

   Mix sugar, flour, and spices, then add fruit and remaining sugar.

3. 3

   Dot with butter and add water if necessary.

4. 4

   Moisten the edge of the crust, apply the top, and brush with milk.

5. 5

   Bake in the oven.

6. 6

   For young apples, use spiced vinegar instead of water.

7. 7

   For canned fruits, rub flour in juice and cook before filling the crust.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 30. The excerpt below is the record exactly as published.

Apple Pie. — This is how a Michigan housekeeper makes it; The under crust was first brushed over lightly with white of an egg and allowed to stand while the rest of the work went on; this to keep the juices from soaking into the crust before baking. Next a half cupful of sugar was put in, along with a half to a tablespoonful of flour, according to the degree of juiciness of the apples, and a generous pinch of cinnamon or allspice according to choice. These were rubbed smoothly together to insure a jelly-like consistency of the finished pie, without the unpalatable doughy lumps. The fruit is then added, the remainder of the sugar poured over (a cupful in all for very sour apples), the top dotted thickly with butter, and unless the apples are very juicy a dessertspoonful of water added. The edge of the under crust is now moistened with water, the top applied and the two pinched neatly together; the whole brushed over with rich milk to insure an even golden-brown ness, and a tiny fnnnel made of writing paper twisted and pinned into shape inserted in the air hole cut in the top. These details observed you may now put your pie into the oven with a certainty that it will come out a thing of beauty, with none of its savory juices burning to a crisp in tbe bottom of the oven. For very young apples, however, she always used instead of the water, a generous tablespoonful of spiced vinegar (left over from any spiced Sweet pickle) wi(h a little more flour. Or if apples had been kept sofhe time and were shriveled and insipid, she found the same treat- ment a vast improvement. Lacking the spiced vinegar she sometimes used lemon juice with an additional sprinkling of sugar and spices. Other fruit pies were made in a similar manner, always taking into consideration the qualities of the fruit as to acidity and juiciness. For canned fruits already sweetened, such as huckleberries, elderberries and the like, which were very juicy and required no extra sweetening, she usually rubbed the flour (in same proportion of a spoonful to a pie) in a bit of the juice, and added it with whatever spices were necessary to the rest of the fruit, and set it over the fire until the flour was cooked, adding a little butter. When cold the mixture was filled into the prepared paste, e^K-brushed as before. For custard or pumpkin she usually prepared the paste by setting the pan on top of the stove until the crust was nearly cooked through, then adding the custard and putting it at once into a hot oven. When sweet cider is at hand, it may be used to give additional flavor to an apple pie. Warm half a cupful of cider

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