Apple Pie

Ingredients

• one pound of flour
• a quarter pound of lard
• a quarter pound of butter
• a glass of cold water
• two or three ounces of sugar
• a small piece of butter
• the juice of an orange
• the juice of one lemon
• the juice of two oranges
• one grated pineapple

Method

1. 1

   To make pie-crust, place half the flour in a heap on the board.

2. 2

   Cut in the lard until fine.

3. 3

   Add cold water and stir.

4. 4

   Roll out the dough, spread half the butter, cover with flour, fold, and roll thin.

5. 5

   Shape the crust and fill with quarters of tart apples.

6. 6

   Cover with an upper-crust, trim edges, and bake in a hot oven.

7. 7

   For seasoning, melt sugar, butter, orange juice, and grated peel.

8. 8

   Pour over apples after baking, replace the crust, and let sit for an hour before serving.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 62. The excerpt below is the record exactly as published.

apple-pie as inconsiderate, vulgar spicing. It is not meant to be a mere vehicle for the exhibi- tion of these spices, in their own natures ; it is a glorious unity, in which sugar gives up its nature as sugar, and butter ceases to be butter, and each flavorsome spice gladly vanishes from its own full nature, that all of them, by a common death, may rise into the new life of apple-pie ! Not that apple is longer apple ! It, too, is transformed ; and the final pic, though born of apple, sugar, butter, nutmeg, cinnamon, lemon, is like none of these, but the compound ideal of them all, re- fined, purified, and by fire fixed in blissful per- fection." 148 COOKING AND CASTLE-BUILDING. "Now," remarked Emeline, "let us see if this is equal to H. W. B.'s ideal pie ! " As she pressed the upper-crust gently with the pie-knife, the merest drop of candied juice appeared between its parted lips ; and, although she lifted a piece to another plate with a quick, dexterous movement, a spoon was needed to dip from the pie-dish some juice, unavoidably spilled in the operation. Helping each of us in a similar man- ner, Emeline ate a minute in silence, and then said, with a satisfied air, — "Had brother Beecher eaten one of your pies, Kate, before he wrote that essay on apple-pie, he would not for the world have mentioned nutmeg, allspice, or cinnamon, in connection with apple- pie. He would have known they were of the earth earthy, mere 'inconsiderate, vulgar spic- ing;'good enough, perhaps, for uncultivated or depraved tastes ; but not like this, hinting of oranofe-srroves and fairer climes, — a combination of flavors and fragrance unknown to common mortals, who have never enjoyed such a perfect pie as the one now before us. Do tell us how this was fashioned, created, built up into such com- pleteness ? " "Then, I suppose you wish to know, in the first place, how the crust is made?" " Certainly. That is the body or flesh of a pie. The fruit is the heart, soul, and spirit. I wish to IN THE ORCHARD. 149 know how the crust and the fruit are compounded ; how dough and apple are metamorphosed mto a perfect apple-pie." " To make pie-crust, one pound of flour, a quarter pound of lard, a quarter pound of butter, a glass of cold water, a cool pantry or room, and quick movements, are essential. Place half the flour in a little heap on the moulding-board. Cut the lard into, and through, it, until quite fine. Add cold water, and stir with the knife. When wet and quite soft, scrape from the board to one side. Sift from the other half of the flour upon the board, till well covered. Lay the dough on it. Eoll it out, but be careful not to get it too thin. Spread half the butter over it, and then cover the butter with flour. Fold, and roll out. Put on the remaining butter, and cover witli flour. Fold, and roll quite thin. Sift flour lightly on it. Fold, or roll up, and lay it aside. Take a little more than a fourth of the whole for one crust. Flour the board and dough, and roll to the size required. Place upon the tin or dish, shaping to the same, and cut ofi" around the edge with a sharp knife. Fill the pie with quarters ; or, if the apples are large, with eighths, of tart apples. Poll an upper-crust, and lay it over the apples. Trim it around the edges as before, but do not pinch the two crusts together. If you wish to ornament the crust, let the cuts or marks be upon 150 COOKING AND CASTLE-BUILDING. the upper surface only. Do not cut through so as to make holes at which the steam can escape. Place the pie in a hot oven, so that the paste will bake quickly. When thoroughly baked, if the apples are not perfectly cooked, which can be easily ascertained by lifting the upper-crust at one side and peeping in, lessen the heat, or trans- fer to a cooler oven, until done. If necessary, you can protect the crust, with paper, from becoming too brown." "Don't you put water in to cook the apples?" interrupted Alice. "No. The apples are sufficiently juicy to cook themselves, if the steam and juice are kept con- fined in the pie, as they will be, if no holes are cut or pricked in the upper-crust. While the pie is baldng, put in a cup or small stew-pan the suo-ar required for it, two or three ounces if the apples are tart, as they should be, a small piece of butter, and the juice of an orange, with a very little of the outside grated, if you like it. Melt all together ; and, when the pie comes from the oven, slip it from the tin or dish on which it was baked, to the warmed plate on which it is to be served. Lift off the upper-crust. Pour your seasoning over the apple, distributing it evenly ; replace the upper-crust, press it gently, and, in one hour the pic is at its best. A pie baked in this manner does not, however, lose its goodness IN THE ORCHARD. 151 within an hour. The next clay, and the day after even, you. will find it something more than 'a corpse of an apple-pic.' For four pies, if the apples are not very tart, and you like a rich pie, use the juice of one lemon with that of two oranges and a little grated peel, adding sugar in propor- tion. Most delicious apple-pies are made by using one grated pineapple

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