Apple Pie a la Hammond

Ingredients

• one quart apples
• two cups water
• one cup sugar
• one tablespoon cornstarch
• one tablespoon brandy

Method

1. 1

   Peel and slice apples, cook in water, sugar, lemon juice, and brandy until cold.

2. 2

   Strain juice, thicken with cornstarch dissolved in half cup water, add brandy and lemon juice.

3. 3

   Fill baked pie crust with apples, pour thickened juice over when cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 562. The excerpt below is the record exactly as published.

Two cups water, juice of two lemons and rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch. How to Make the Filling. Put one and a half cups water on stove with the lemon juice and rind. Thicken with the cornstarch dis¬ solved in the other half cup water. Stir the yolks and sugar to a souffle with a pinch of salt, add carefully, fill the baked pie crust. Beat the whites to a stiff meringue with two tablespoons sugar, cover the pie, brown in the oven. Strawberry Pie ( Tourte aux Fraises ) a la Walde Line a pie plate with puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Pick and wash the strawberries, put in a dish, sprinkle with sugar according to taste — if the strawberries are sour, add more sugar; if sweet, add less — leave until ready to serve. Then put them into the pastry, put whipped cream (sweetened and flavored with brandy) on the top, then put the cover on. Serve as dessert for luncheon or dinner. Strawberry Pie ( Tourte aux Fraises ) a la Hammond Make pie crust from puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Take one quart strawberries, pick and wash well, put on stove with one cup water, three-quarters cup sugar — if the berries are sweet, add less sugar; if sour, add more. Cook for fifteen minutes, thicken with one tablespoon cornstarch dissolved in half cup water, leave until cold, fill the pie crust that has al¬ ready been baked. Cover with whipped cream sweetened and flavored wdth brandy. Put the cover on and serve. Can be made of fresh or preserved strawberries. Peach Pie ( Tourte aux Peches ) a la Walde Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Wash and peel the peaches, cut in thin slices, put in the baked pie crust, sprinkle with sugar according to taste, cover with whipped cream sweetened and flavored with brandy, put the cover on. Serve as dessert for luncheon or dinner. AMERICAN COOK BOOK Peach Pie ( Tourte aux PSches ) a la Hammond Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Eight peaches, one tablespoon cornstarch, half cup sugar, yolks of two eggs. How to Make the Filling. Wash, peel, and slice the peaches. Put the peelings in a saucepan with some water, cook about fifteen minutes, press through a fine sieve, measure about one and a half cups peach juice. Thicken the juice with the cornstarch dissolved in half cup water, add the yolks (stirred with the sugar to a souffle), cook very slowly about three minutes, leave until cold. When cold, put a layer of the custard in the baked pie crust, then the sliced peaches, then the rest of the custard on the top. Cover with whipped cream that has been sweetened and flavored with brandy, put the cover on and serve. Apple Pie ( Tourte aux Pommes) a la Hammond Make a pie crust from puff pastry and bake [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Take one quart apples, peel and cut in slices, cook in two cups water, one cup sugar, a little lemon juice and brandy; leave until cold. When cold, strain off the juice. Thicken one cup apple juice with one tablespoon cornstarch dissolved in half cup water, add one tablespoon brandy

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