Apple Pie

Ingredients

• six good sized apples
• one-quarter of a pound of sugar
• a teaspoonful of powdered cinnamon

Method

1. 1

   Line the plates with pie paste rolled very thin.

2. 2

   Slice apples, add sugar and cinnamon, mix and fill the plates.

3. 3

   Wet the edges of the dough and cover with paste also rolled thin.

4. 4

   Wash over with egg, make a few cuts in the center for steam to escape, and put in a moderate oven.

5. 5

   When done, dust with powdered sugar, and serve hot or cold as desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 273. The excerpt below is the record exactly as published.

Apple pie Coffee DINNER Cream of spinach Fillet of bass, Dieppoise Chicken saute, Marengo Potatoes a la Reine Dandelion salad Apricot ice cream Macaroons Coffee Scrambled eggs with asparagus tips. Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs. Eggs Boremis. Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter on top of all, and bake in oven. Cocoa. Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk, bring to a boil, and strain. Serve powdered sugar separate. May also be made with water only, omitting the milk. Fillet of bass, Dieppoise. Cook the fillets "au vin blanc." Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mus- sels cut in small squares. Chicken saute, Marengo. Joint of chicken, season with salt and pepper and put in pan in very hot olive oil. When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown. Then add one-half glass of white wine and reduce. Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and croutons fried in oil, chopped parsley, and a few slices of truffle on top. Pie paste. One and one-half pounds of flour, one-half pound of lard, one- half pound of butter and a pinch of salt. Mix all together and add enough water, (about one cup), to make a rather stiff dough. Keep in cool place or ice box. Apple pie. For two pies line the plates with pie paste rolled very thin. Slice six good sized apples, add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon

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