Apple Pie

Ingredients

• 1 tablespoon of butter
• 1 coffee cup of sugar
• the yolks of 2 well-beaten eggs
• the grated rind and juice of 1 lemon
• 1 coffee cup of wine
• 1/2 cup of cream
• 1/2 cup of chopped raisins
• 1/2 cup of chopped almonds
• white of 1 egg
• 3 tablespoons of granulated sugar

Method

1. 1

   To each cup of apples add butter, stirring until melted; then add sugar, yolks of eggs, grated rind and juice of lemon, wine, and cream.

2. 2

   Prepare a puff paste and line a deep pie pan.

3. 3

   Brush with egg white and add raisins and almonds, pour in the mixture and bake in a moderate oven.

4. 4

   When done, use beaten egg whites and granulated sugar for meringue, flavor with vanilla, and bake again in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 126. The excerpt below is the record exactly as published.

1 tablespoon of butter, stirring until it is melted; then add 1 coffee cup of sugar, the yolks of 2 well-beaten eggs, the grated rind and juice of ^ lemon, i^ cof- fee cup of wine and % cup of cream. Prepare a nice puff paste and line a deep pie pan. Brush with white of 1 egg and add to it % cup of chopped raisins and almonds, pour in the mixture and bake in a moderate oven. When done use 2 well-beaten whites and 3 table- spoons of granulated sugar for meringue. Flavor with vanilla and bake in a moderate oven. Caramel Pie. Take 1 cup of damson or grape preserves and put through a sieve, then add yolks of 3 beaten eggs, 1 cup of sugar and 3 table- spoons of melted butter to the preserves. Flavor with vanilla. Have pie crust made and brown slightly, then add the filling; set in the oven and bake. Whip whites of 3 eggs and add enough powdered sugar to make it stiff; also a little vanilla. Meringue the pie and KJJNTUCKY RECEIPT BOOK. 211 set in oven until brown. It is niee to serve the whipped cream pie with the caramel pie. Queen Pie. Two cups of granulated sugar, 4 eggs, 1 cup of cream, 1 cup of butter, 2 tablespoons of flour, 2 whites for meringue with 1 teacup sugar. Chocolate Pie. Yolks of 3 eggs beaten light, 2 cups of granulated sugar, % cup of butter, % cup of cream. Cream butter, add sugar, then % cup of chocolate dissolved in a little warm water. When done use white^ and 4 tablespoons of sugar to meringue pies. Set in oven a few min- utes to brown. Mince Meat. Select 6 pounds of lean beef and 1 fresh tongue. Wash thor- oughly, put in a kettle with 1 pod of red pepper, water enough to cover it. Remove the scum when it reaches the boiling point; add hot water from time to time. Cook until tender, then season with salt ; take the cover from the kettle ; let boil until almost dry ; take out, set aside to cool. They should be cooked the day before you wish to use them. Remove all the bone and gristle before chopping. Chop the tongue and beef very fine, also 6^^ pounds of kidney suet, 5 pounds of raisins, seeded, 3 pounds of currants (they must be washed and dried), 6 pounds of green tart apples chopped, 1% pounds of citron, cut fine, 3 oranges, 3 lemons. Remove the seed and cut very fine, add 9 pounds of light brown sugar, 2 grated nutmegs, 1 ounce of cinnamon, % an ounce each of allspice, cloves and mace. Mix thoroughly, then add 3 quarts of good whisky, 1 pint of French brandy, 3 quarts of sweet cider. Cover it and keep in a cool place. Boston Cream Pie. Three eggs beaten separately, 1 cup of granulated sugar, 1% cups of sifted flour, 1 full teaspoon of baking powder, 2 tablespoons of milk or water. Divide batter into half and bake on 2 medium size pie pans. Bake in a quick oven to a straw color. When done and cool split each one in half with a sharp broad knife and spread half the cream between each. Cream — ^Put 1 pint of milk to boil. Br^ak 2 eggs in a dish and add 1 cup of sugar, ^ cup of flour. After beating well stir it in the milk. Just as the milk begins to boil add 1 ounce of butter and stir one way till it thickens. Flavor with vanilla. Spread on pies and serve them cold. Mince Meat. One and one-fourth pounds of good lean beef, chopped fine after being boiled, % pound of beef suet, carefully shredded, 1 pound of seeded raisins, 1 pound of currants washed and run through sifter, 1 pound of tart apples peeled and put through a 212 KENTUCKY KECEEPT BOOK. grinder, % of an ounce of cinnamon, ^ ounce of cloves, % ounce of ground ginger, 1 nutmeg, grated, juice and grated rind of 1 lemon, ^ tablespoon of salt, 1 teaspoon of black pepper, % pound of brown sugar, % pint of molasses or syrup, ^ pound of butter, ^4 ounce of mace; 1 quart of good whisky. A little cider is an improvement. Have water boiling when beef is put on to cook, with enough water to cover it. Cook until tender. Use some of this stock to moisten meat. This makes 1 gallon of mince meat. Orange Roley Foley. Make a light dough and roll out into a long narrow sheet % of an inch thick. Slice the oranges and remove the seed. Spread the oranges thickly over the dough; sprinkle with sugar. Fold well at the edges. Boil in floured cloth for 1% hours. Add the juice of orange to the sauce. Huckleberry Pie. Put 1 quart of picked huckleberries into cold water, take up and reject all imperfect ones. Line a buttered pie pan with paste, let berries be % inch deep, for each quart of berries allow % coffee cup of brown sugar, dredge over 1 teapsoon flour, a dash of salt and a little nutmeg. Put top of pastry, make several incisions on either side, press crust together around edge and trim off with sharp knife. Bake in hot oven % of an hour. Mock Cherry Pie. One cup of raw cranberries, % cup seeded raisins, 1 cup gran- ulated sugar, 1. heaping tablespoon butter, 1 tablespoon flour. Cover bottom of pie pan with a raw paste, reserving enough for upper trust. Cream butter, add sugar, flour, the cranberries mashed and cut in half, also the raisins ; mix well, put this filling in paste, cover with top and stick with a fork. Bake 30 minutes in a moderate oven». Cherry Pie. One pint seeded cherries, % pint of sugar, 1 dessertspoon but- ter. If cherries are very ripe put, uncooked, in a raw paste, with top of pastry. Stick with fork, bake in moderate oven. Cherry Tart. Wash, and stone 1^ pounds of murillo or black cherries, put in saucepan with 1 teaspoon cold water, enough granulated sugar to sweeten, cook until tender. Have a rich paste, fill with the cherries, and set in moderate oven to bake. Strips of pastry may be put across, or a top of pastry. Prepare cherries, same way, and put in a sheet of pastry, rolled thin. Cook in baking dish, or put in bag and cook in kettle of boiling water. Serve with a rich sauce. Oooseberry Pie. Stew gooseberries until tender, sweeten, add 1 tablespoon but- KENTUCKY KECEIPT BOOK. 213 ter cut in bits, dredge with 1 teaspoon flour. Fruit can be put in raw crust, with top of pastry, or put in cooked shell with bars of pastry. Can mash fruit or leave whole. Serve with rich cream. Bipe Berry Pies. Line piepan with crust, fill half full of berries, dredge with 1 tablespoon sifted flour, if fruit is juicy, and sugar to sweeten, add more berries, cover with crust, slit in center. Bake a chestnut brown, dredge with pulverized sugar. Huckleberry and blackberry pies are improved by adding 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Prepare according to preceding recipe. Cherry Pie. Stone enough cherries to half fill a raw crust, sprinkle over them 1 teacup granulated sugar, 1 teaspoon sifted flour, 1 dessertspoon butter, cut in bits, add more cherries. Cover with upper crust, slit in center and bake. Oreen Apple Pie. Peel, core, and slice enough tart apples for a pie, add to them 3 tablespoons granulated sugar, 2 tablespoons cold water, 1 des- sertspoon of butter, 1 even tablespoon flour, 1 teaspoon ground cin- namon, stir well. Put in piepan lined with a rich crust, cover with top crust, slit in center. Bake 40 minutes. To Ice Pastry. Have white of 1 egg

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