Apple Pie
From Lillian Massey school recipes, 1913
Apple Sauce may be used on a baked crust.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 30. The excerpt below is the record exactly as published.
APPLE PIE. Wipe, quarter, core, pare and slice tart apples. Pack into a buttered granite or earthenware plate. Vary the amount of sugar according to the acidity of the apples, using 2 tbsp. or more for an apple. If the apples are not juicy, add from #4 tbsp. to 1 tbsp. water, according to the size of the apples. The apples may be flavored with lemon juice, cinnamon or nutmeg, and should be covered with bits of butter
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