Apple Pie

Ingredients

• four or five good-sized apples
• one to two tablespoonfuls of sugar
• a few cloves
• a little ground cinnamon
• or nutmeg
• plain pie crust

Method

1. 1

   Make a plain pie crust.

2. 2

   Cut out the upper crust by inverting the pie plate on the pastry and cutting a circle.

3. 3

   Line the pie plate with the remainder of the paste.

4. 4

   Wash, core, and pare the apples, then cut into thin slices.

5. 5

   Arrange in layers in the pie plate, sprinkle with sugar, and add spices.

6. 6

   Moisten the edges of the under crust with water before covering with the upper crust.

7. 7

   Cut slits in the upper crust for steam to escape.

8. 8

   Bake in a very hot oven initially, then reduce heat.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 89. The excerpt below is the record exactly as published.

Apple Pie Make a plain pie crust (see Chapter XVI, page 157), cut out the upper crust by inverting the pie plate on the sheet of pastry and cutting a circle from this at least one-half inch larger than the circumference of the pie 206 PRINCIPLES OF FOOD PREPARATION plate. Line the pie plate with the remainder of the paste, and proceed as follows: Allow four or five good-sized apples for a pie about as large as a dinner plate. Wash the apples, divide into eighths or quarters, core, and pare. Cut the sections into thin slices, arrange these in the lined pie plate in layers, and sprinkle with sugar, allowing one to two tablespoon- fuls of sugar for each apple. Add a few cloves, or a little ground cinnamon, or nutmeg

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