Apple Pie

Ingredients

• Line a pie tin with crust.
• a little flour mixed with a little sugar
• sliced or chopped tart apples
• about 1/2 cup or less of sugar
• 2 teaspoons vegetable butter
• Roll out a top crust

Method

1. 1

   Line a pie tin with crust.

2. 2

   Sprinkle in the bottom a little flour mixed with a little sugar.

3. 3

   Fill with sliced or chopped tart apples, rounding it up a little.

4. 4

   Dust with flour.

5. 5

   Add 2 teaspoons vegetable butter to each pie.

6. 6

   Sprinkle over about 1/2 cup or less of sugar.

7. 7

   Run a wet brush around the edge of the crust.

8. 8

   Roll out a top crust, perforate with fork or knife, and lay on top.

9. 9

   Press the edges together, trim, and mark by pressing the teeth of a table fork down on the rim of the crust all the way around.

10. 10

    Brush over with cream or milk, and bake in a medium oven.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 117. The excerpt below is the record exactly as published.

APPLE PIE Line a pie tin with crust. Sprinkle in the bottom a little flour mixed with a little sugar. Fill the plate with sliced or chopped tart apples, rounding it up a little. Dust with flour. Add 2 teaspoons vegetable but- ter to each pie. Sprinkle over about ]/2 cup or less of sugar, according to the tartness of the apple and the size of the pie. Run a wet brush around on the edge of the crust. Roll out a top crust, perforate with fork or knife, and lay on top. Press the edges together, trim, and mark by pressing the teeth of a table fork down on the rim of the crust all the way around. Brush over with cream or milk, and bake in a medium oven. PRUNE PIE Remove the stones from cooked prunes slightly sweetened. Roll out bottom crust as for apple pie. Add the stoned prunes, i tablespoon lemon juice, I teaspoon vegetable butter, and J4 cup sugar or more. Cover with top crust, and bake the same as apple pie. STRAWBERRY PIE No. 1 Wash and' stem ripe strawberries. Roll them in powdered sugar, and fill a crust shell. Cover with whipped cream, cut, and serve. STRAWBERRY PIE No. 2 Fill a crust shell with strawberry whip, as given in recipe on page 194. Cut and serve. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 203 SCIENCE of FOOD ancC COOKERY RAISIN PIE il/t cups seedless sultana raisins y$ cup sugar 2 cups water i tablespoon lemon juice I tablespoon cornstarch 2 teaspoons vegetable butter

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