Apple Pie

Ingredients

• 8 oz. ‘Frenlite’ Short Crust Pastry
• 2-3 oz. Sugar
• 1 lb. Cooking Apples
• 3-4 Cloves (optional)

Method

1. 1

   Line a pie plate with half the pastry.

2. 2

   Peel, core and slice apples, put on the pastry, sprinkle with sugar—the quantity depends on the type of apple.

3. 3

   Scatter the cloves (if used) among the fruit.

4. 4

   Damp pastry edges and cover with rest of pastry.

5. 5

   Crimp edges and cut slits in top.

6. 6

   Bake in hot oven (450°F.) for 10-15 minutes, then lower the heat and cook 20 minutes longer, or until fruit is tender.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.

1 Ib. Cooking Apples 1 oz. Sugar 2 tablespoons Golden 2 tablespoons Hot Water Syrup Roll pastry into oblong, prepare apples and slice. Place slices of apple on to the pastry, sprinkle with sugar. Roll pastry as for roly-poly, seal the edges. Pour mixture of syrup and water over the pastry. Bake in a hot oven for 30 minutes, basting after 15 minutes. 450°F. or Mark 7 APPLE PIE 8 oz. ‘‘Frenlite’’ Short Crust Pastry 2-3 oz. Sugar 1 Ib. cooking Apples 3-4 Cloves (optional)

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