Apple Pie

Ingredients

• Roll out a bottom from pie paste No. 80
• sprinkle about two handfuls of sugar over the apples
• distribute a little butter in small bits over the apples
• Roll out a cover from paste No. 79 for the top crust
• wash over with some milk in which one yolk of egg has been well beaten

Method

1. 1

   Line the greased pie tins with pie paste No.

2. 2

   80 and fill with thinly sliced apples seasoned with nutmeg, allspice, or cinnamon.

3. 3

   Sprinkle sugar and bits of butter over the apples.

4. 4

   Brush the edge of the rim with water, cover with paste No.

5. 5

   79, mark the crust, and make steam vents.

6. 6

   Press edges together, trim excess, and wash with egg yolk mixture before baking at 350 to 400 degrees Fahrenheit.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 19. The excerpt below is the record exactly as published.

APPLE PIE. Roll out a bottom from pie paste No. 80, line the greased pie tins with it and fill with the fruit. Nice ripe cooking apples require no previous cooking. Slice the apples very thin, season with nutmeg, allspice or cinnamon; sprinkle about two handfuls of sugar over the apples in each pie; distribute a little butter in small bits over the apples. Use plenty of fruit to make a well filled pie. Brush the edge of the rim with water. Roll out a cover from paste No. 79 for the top crust. Mark the crust with the letter of the fruit which the pie contains. (Pie bakers use a stamp for this purpose). Make a few small cuts in the paste to serve as steam vents during baking. Fold the cover in two and cover the pie. Press the top and bottom pastes well together on the sides; trim off the surplus paste with the hands, or use a knife for this purpose. Before putting in the oven wash over with some milk in which one yolk of egg has been well beaten

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