Apple Pie

Ingredients

• Peel the apples
• pour a little molasses
• sprinkle some sugar over them
• grate in some nutmeg
• put a small piece of butter on the top

Method

1. 1

   Prepare apples and bake.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 53. The excerpt below is the record exactly as published.

APPLE PIE. Line your plate with pastry, then quarter your apples ; fill your plate with them, sweeten with sugar, and bake until tender ; take out of the oven ; beat the whites of two eggs to a stiff froth, sweeten with one teaspoon pow- dered sugar, one-half teaspoon sifted nutmeg, spread it over the pie, place it in the oven again and brown lightly. | CREAM PIE NO. 1. One quart milk, two tablespoons flour, three tablespoons sugar, two tablespoons butter, three eggs; flavor to taste, bake with lower crust; beat . the whites to a froth, and put in a little sugar, spread on and let it brown. CREAM PIE NO. 2. One cup sugar, one egg, piece of butter size of an egg, one teaspoon soda dissolved in a cup of sweet milk ; add eas ame gel Pea PTRS, TARTS, AND PASTRY. 77 | -. to this, when mixed together, two teaspoons cream of tar- ter rubbed in three eups of flour, and bake in three jelly tins. | “ , | THE CREAM FOR THE INSIDE. | One and one-half cups milk, when boiling add seven teaspoons corn-starch wet with cold milk ; let it scald a moment, then add two well beaten eggs, flour and sweeten to taste. Split the cakes when cold, spread them with the cream, and put together again like jelly cake. CREAM PIE NO, 3. To one pint milk, put two tablespoonfuls of corn-starch, two tablespoons of sugar, one egg, a pinch of salt ; flavor to taste, and bake in a rich crust. IRISH POTATO PIE. One pound mashed potato pressed through a coarse sieve, two cups sugar, one-half pound butter beaten to- gether, six eggs well beaten, one lemon, juice and rind, one teaspoon mace, one nutmeg. Bake without top crust. PUMPKIN PIE WITHOUT EGGS. One quart of boiling milk, two soaa crackers rolled fine, » Put to the boiling milk, two cups of strained boiled pump- kin, one cup sugar, a little salt and ginger. PINE-APPULE PIE. ‘ One cup sugar, one-half cup butter, five eggs, one cup _ sweet cream, one grated pine-apple. Beat butter and _ ate el Wt “DORA’S COOK BOOK, Bis : iC ae a a ae z ~ sugar to a cream, add the pewter yolks of fhe. opps, Shih és the pine-apple and cream,* and lastly, the beaten whites AF pies. _-whipped up lightly. Bake with one crust. GRAPE PIE. Pop the pulps out of the skins into one vessel, and put | : the skins in another. Then simmer the pulp a little and run it through a colander to separate the seeds. Then put the skins and pulp together and they are ready for the RASPBERRY JELLY PIE. One cup jelly, two cups sugar, four eggs, one-half cup butter; cream the sugar and butter; beat the yolks of the egos until very light, mix with the sugar and butter, then the whites, last, the jelly. Bake three-fourths of an hour. LEMON PIE, No 1. Grate the rind of two lemons, then cut up the pulp, and mix it with the grated rind, the yolks of four well beat- en eggs, one cup sugar, one cup of water, two tablespoon- Fao Yo tr fuls flour ; put this mixture ontwo plates lined with paste, and bake till done. Take the whites and beat them with | four tablespoonstul powdered sugar till it can be cut with a knife. Spread over the pie, and put in the oven toslightly brown. LEMON PIE, No. 2. The grated peel of one lemon, one tablespoonful corn- starch, one cup of white sugar, butter the size of an egg. Bake with top and bottom crust. 4 “(7 >* 5. PIES, TARTS, AND -PASTRY. 1705” LEMON PIE, No. 3. Saas Grate the outside of three lemons, two cups of white ; sugar, one half cup butter, six eggs beaten separately ; beat to a cream the butter, sugar and outside of the lem- ons, add one cup sweet milk and the juice of the lemons, put white of the eggs in last. LEMON PIE, No. 4. Four ounces of butter, one pint of cream, nine eggs, juice and rind of two lemons, three-fourths of a pound of sugar. Bake between two crusts. LEMON PIE, No. 5 One and one-half cups sugar, one cup water, half a eracker, two tablespoons flour, one egg, juice and grated rind of one lemon. LEMON PIE, No. 6. Roll three good lemons until soft, take the juice out in- ; we to a dish, pick out the seed, chop the peel very fine, chop one cup of raisins; add the whole together, ‘with one and a-half cup of molasses ; stir it well, put in a little water — and flour ; do not hurry the baking, as it will run out. The above will make two pies. LEMON PIE, No. 7. Mix together the juice and grated rind of two lemons, two cups of sugar, and a cup of sponge cake crumbs ; beat all together until smooth and bake with one crust, PSO { : Th os 180. 7 DORA’S COOK BOOK, ~ LEMON PIE, No. 8. bg ar ~ Place a crust on a pie plate ; pare the rough skin off _ - from one lemon and cut the lemon into thin slices, laying them over the bottom of the plate ; stir a cup of sugar and flour together, and sprinkle over the lemon, then pour a cup of water over the whole ; place on an upper crust and bake until done. LEMON PIE, NO. 9. Sift towether one pint of flour with one large teaspoon baking powder; rub into the same one small cup shorten- ing, part lard and part butter; stir in enough cold water to make a dough just stiff enough to handle. Grate the yellow part of the rind off from two lemons, then remove the white part, leaving the lemon whole. Roll out a part (less than half) of the cvast and line your plate, slice some of the lemon (leaving the seeds out) working a layer on the crust, sprinkle in a third part of the yel- low grated peel and cover with sugar; roll more of the crust very thig and just large enough to cover the sugar, _ place thereon another layer of sliced lemon, grated peel and sugar; another thin crust, and a layer of sliced lemon peel and sugar, then a top crust all over; bake ‘nicely and when done sprinkle with powdered sugar. BREAD APPLE PIE. ‘Slice up one large tart apple in a saucer, sweeten with __ white sugar, and cover with a moderately thick slice of — aw f vs al Spread buttered slightly on ‘the under side. When the bread is browned, the apple will be done if thinly sliced. BOSS APPLE PIE. ~ >) Take ripe apples that will bake well, cut in halves and PIBS, TARTS, AND PASTRY. 181 core. Line a tin with crust, then put in the apples round me side down. Make a paste of butter, sugar and nutmeg, fill the cores of the apples, and bake to a light brown. JELLY PIE. One cup of rich cream, three eggs, two teaspoons sugar, three tablespoons currant jelly. This makes one pie. Bake with one crust. HUCKLEBERRY PIE. Make a crust, fill it nicely with the berries, and sprinkle with flour and sugar. Add a little water, and two table- spoons vinegar. Bake between two crusts. RHUBARB PIE. + Strip the skin of the tender stalks of rhubarb and slice them thin; put in deep plates, lined with crust, with a thick layer of sugar to each layer of rhubarb; placea cover over the top, and bake an hour in a slow oven, APPLE PIE. Peel the apples, slice them thin, pour a little molasses — : and ‘sprinkle some sugar over them, grate in some nut- ' meg, and put a small piece of butter on the top

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