Apple Pie

Ingredients

• sour apples in quarters
• one-half cup of sugar
• two tablespoons of water
• the grated rind of one-quarter of a lemon
• one tablespoon of lemon juice

Method

1. 1

   Line a tin with a thin crust.

2. 2

   Cut apples, remove cores and skins, and fill the plate with apple pieces.

3. 3

   Add water if apples are not juicy.

4. 4

   Cover with crust and bake for about half an hour.

5. 5

   Boil sugar and water, add lemon rind or juice, and pour over pie after baking.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.

Apple Pie. Line a tin or granite plate with a thin crust. Cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Fill the plate, putting the pieces of apple round the edge in regular order, and piling slightly in the middle. When the apples are not juicy, add a little water. Cover with crust without wetting the edges, and bake 178 Home Science Cook Book. about half an hour. When nearly done, boil one- half cup of sugar and two tablespoons of water five minutes. Add the grated rind of one-quarter of a lemon, or one tablespoon of lemon juice. When the pie is done, remove to an earthen plate, pour the sirup through a cut in the top, or raise the upper crust and pour it over the fruit, or simply sprinkle with sugar and bits of butter. Replace the crust; the steam will dissolve the sugar, and the pie will be sweeter and of better flavor than if sweetened before baking. Peach pie, apricot pie, and plum pie may be pre- pared in the same way. Berry Pie. Lay the crust on a granite pie plate, floured but not greased, fill heaping with blueberries, dredge with flour, sprinkle on a few grains of salt and half a cup of sugar, and dot with a teaspoon of butter. Draw the extra crust up over the berries round the edge. Wet the top of it, and cover with the other crust, rolled to * fit the plate. Press it close on the edge. Prick or gash the top and bake about half an hour. Bake in deep dish with only top crust if preferred. Marlborough Pie. Mix together two cups of grated apples, one and one-half cups of sugar, three eggs well beaten, two tablespoons of melted butter, the grated rind and juice of one lemon, and one cup of thin cream. This is enough for two pies, which should be baked in an under crust, with strips of pastry across the top. Or it may be used as a pudding, reserving the whites of the eggs to make a meringue for the top. Desserts. 179 Mince Pie. One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoon each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, half a cup of currants. Moisten with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any jelly. Bake in two crusts. Pumpkin Pie. Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed — cinnamon, ginger, and nut- meg seem to belong to pumpkin pie. Bake in a deep plate, with one crust, slowly until the pie puffs in the center and becomes brown. Squash Pie. Use the dry, mealy squashes; the watery kind are no better for pies than for the dinner as a vegetable. Stew or bake the squash till tender. Sift it, and allow one cup and one-half for an ordinary sized pie. Mix with the squash one cup of boiling milk, one-half cup of sugar

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