Apple Pie

Ingredients

• a cup of flour
• a generous pinch of baking powder
• a dessertspoonful of butter
• a dessertspoonful of lard
• a pinch of salt
• three tablespoonfuls of cold water
• sugar
• tart apples, sliced very thin
• seasoning of nutmeg
• a few grains of salt

Method

1. 1

   Mix thoroughly and moisten with a little water, then roll out thin.

2. 2

   Put flour and sugar on the bottom crust, add seasoning and apples, moisten with water, and cover with top crust.

3. 3

   Bake until flaky.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 99. The excerpt below is the record exactly as published.

APPLE PIE. (Original.) Miss Evelyn Dooly, 622 Court street, Los Angeles- Crust for one pie: Mix thoroughly a cup of flour, a generous pinch of baking powder, sugar and salt; a dessertspoonful each of butter and lard, rubbed through evenly to a crumby consistency. Moisten with a very lit- tle water, putting together as dry as possible; flour and roll out thin. Filling: Put u. liDeral sprinkling of flour and sugar on the bottom crust, with seasoning of nutmeg and butter, and a few grains of salt. Lastly tart apples, sliced very thin. Moisten with three table- spoonfuls of cold water. Cover with top crust rolled thin. This will be found flaky and wholesome, and not antagonistic to Morpheus. NO. 2. BEAN PIE. Mrs. L. Schoppsr, 156 W. Thirty-third street, Los Angeles— Mash one cup boiled beans fine; mix together two eggs and one-half cup sugar; add milk and beans; season with nutmeg to taste. This makes one pie. NO. 3. CENTENNIAL MARLBORO' PIE. (Martha Washington, 1776.) Mrs. Anna B. Rogers— One cup stewed apples, sifted; one cup cream or rich milk; one cup sugar, one- half teaspoon cinnamon, two eggs beaten stiff; put all together and bake in pie crust, same as for custard pie. When baked pile on top whites of two eggs wfll baaten, with one ta- blespoon sugar; return to oven and brown slightly. NO. 4. CHESS PIE. Mrs. M.E. Kloeckner, 709 Locust street, Pasadena, Cal.— For two pies, five eggs, thref -quarters cupful butter, one cup sugar, flavoring. Bsat the yolks and sugar together till they are a perfect froth. Beat the butter to a creamy froth, also. Quick- ly add them together, flavoring with a little extract of vanilla. Bake in open crust. It will rise very light. As soon as done, have ready the whites beaten to a stiff froth, sweetened with a little sugar, and a few drops of the extract. Spread over the tops of pies and color a delicate brown in an oven not too hot. The secret of the pies not becoming heavy is in cutting and distributing them on the plates while hot; if they are al- lowed to cool without cutting them, they will fall. This is strange, but true. 60 COOKING AND OTHER RECIPES. NO. 5. CHESS PIE. Mrs. J. C. Wells, Cahuenga, Cal.— Take the yolks of two eggs and the white of one; stir into the eggs one cup of sugar, one-half cup of butter and one- half cup of chopped raisins and stir briskly. Make a rich crust and bake in tart pans, using one tablespoon of the above mixture to each crust. Beat the remaining white of the egg into a stiff froth; add sugar and flavor- ing and put on top of pies when partly done, letting them brown lightly. NO. 6. CINNAMON PIE. Mrs. C. C. Nor- ton, 1407 Girard street, Los Angeles, Cal.— (Original.) Sift together seven tabelspoons of sugar, two level tablespoons of flour, four teaspoons of ground cinnamon and a pinch of salt

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