Apple Pie

Ingredients

• Cut sour apples in quarters
• sprinkle half a cup of sugar
• one tablespoonful of lemon juice

Method

1. 1

   Cut apples, remove cores and skins, and cut each quarter in two pieces lengthwise.

2. 2

   Fill the plate with apple pieces, adding a little water if dry.

3. 3

   Cover with crust and bake about half an hour.

4. 4

   Boil sugar and water, add lemon juice, and pour over pie when done.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 193. The excerpt below is the record exactly as published.

Apple Pie, — 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 sligiitly in the middle. They will cook as quickly as when sliced, though many are unwilling to believe it. When the apples are dry, add a little water. Cover with crust without wet- ting the edges, and bake about half an hour. When done, boil thi^ee heaping tahlespoonfuls of sugar and 07ie of wate7 five minutes. Add the grated rind of one quarter of a lemon,, or one tablespoonful of lemon juice. When the pie is done, remove to an earthen plate, pour this syrup 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. To sweeten before baking, sprinkle half a cup of sugar

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