Apple Pie

Ingredients

• 1 cup pastry flour
• small 1/2 teasp cream tartar
• half as much soda
• 1 large tablesp shortening
• mix with rich milk to the proper consistency for rolling
• 3 or 4 tablesp sugar
• a little butter
• and nutmeg

Method

1. 1

   Line a greased pie tin with dough, fill with apples, sugar, butter, and nutmeg.

2. 2

   Cover with an upper crust and pour over cold water, allowing excess to run off.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.

apple Pie Cream i^ cup butter with 1 cup powdered sugar, add 2 beaten egg yolks, and 1 small pineapple, grated fine. Lastly add the beaten whites of the eggs, and turn this mixture into a pastry lined pie plate. Bake with an under crust only. — [Mrs. J. K., N. Y. Elderberry Pie I To 1 cup ripe or canned elderberries, juice strained off. add 1 tablesp flour mixed with 1 cup sour cream, and % cup sugar. Bake in an under crust and serve while warm. — [Mrs. O. E. W., O. Elderberry Fie II Line a pie plate with a good rich crust, sprinkle a little flour over it cover with a layer of sliced apples, and fill up with elderberries. Allow 1 cup sugar and 2 tablesp vinegar for each pie. Bake between two crusts in a slow oven. — [Mrs. A. W. T., Mich. DELICIOUS PIES IN PREPARATION. A BUSY MORNING IN THE KITCHEN. RHUBARB AND CHERRY PIES 71 Banana Pie I Bake an under crust and when it is done fill up with sliced bananas and sprinkle over powdered sugar to taste. Set in a hot oven for a few minutes, then cover with whipped cream and serve at once. — [Mrs. J. K., N. Y. Banana Pie II Line deep pie plate with a rich crust and fill with ripe bananas sliced thin, and pour over a custard made of 2 well- beaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1^ cups milk. Bake in an under crust and frost with a meringue made of the whites of the eggs and powdered sugar. — [H. L. N., Mass. Rhubarb Pie Over 3 cups finely chopped rhubarb pour cold water to cover. Let stand 10 minutes and then drain. In another bowl mix 2 tablesp flour with li/^ cups sugar, the yolks of 2 eggs and 1 heaping tablesp butter. Beat this mixture well, then add the chopped rhubarb. Bake in an under crust and when done frost the top with a meringue made of 2 egg whites and C tablesp powdered sugar. Return to the oven a few minutes to brown lightly. This quantity is sufficient for two pies. — [Miss E. S., Kan. Mince Rhubarb Pie To 1 cup rhubarb, measured after chopping fine, add V2 cup each sugar, molasses, water and seeded and chopped raisins, 1 large soda cracker or a slice of thoroughly dried bread rolled fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt, and 1 tablesp melted butter. This is enough for two pies. — [Mrs. C. E. A.. N. H. Cherry Pie Mix together 1 pt stoned cherries, 4 heaping tablesp sugar and 1 heaping tablesp flour. Fill into a pie tin lined with paste, sprinkle a little flour over the top, cover with an upper crust, and bake in a moderate oven. — [Mrs. O. M. P., N. H. Mock Cherry Pie Cut in halves 1 cup cranberries and add V2 cup raisins, seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, I teasp vanilla, and 1 cup water. Bake between two crusts. — • [Mrs. F. E. P., Wash. FARM AND HOME COOK BOOK Fresh Currant Pie To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2 tablesp cold water mixed with 1 heaping tablesp flour, and beaten yolks of 2 eggs. Bake in an under crust until firm. Use the whites of the eggs with 3 tablesp powdered sugar, as a meringue. Sometimes I beat up a tablesp of currant jelly with the meringue. Spread the meringue on the pie after it has cooled off.— [Mrs. H. J. T., Vt. Custard Pie I To 2 well-beaten eggs add scant Vz cup sugar, a pinch of salt, and 1 teasp flour. Beat all well together and then stir in milk enough to fill a pie tin, lined with a good rich crust. Grate a little nutmeg over the pie, if liked. This is fine — the flour seems to add to the richness of the custard and because of its use less eggs are required. — [Mrs. F. H. M., N. Y. Custard Pie II To the yolks of 4 eggs and the whites of 2 eggs add 2 cups rich creamy milk, V2 cup sugar, ^^ teasp salt and any preferred flavoring. Pour this into a pie tin lined with a good crust and bake. When done frost with a meringue made of the whites of 2 eggs and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly. — [Mrs. L. G., Cal. Apple Pie To 1 cup pastry flour sifted with small ly^ teasp cream tartar and half as much soda, add 1 large tablesp shortening, and mix with rich milk to the proper consistency for rolling. Line a well greased pie tin with this dough and fill up with part apples cut in small pieces, 3 or 4 tablesp sugar, and a little butter and nutmeg

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