Apple Pie

Ingredients

• a quarter of a pint (or less) of cold water
• three ounces of moist sugar
• four cloves
• the grated rind of half a lemon
• six ounces of butter
• a pound of well-dried flour
• six ounces of sugar
• the yolk of an egg

Method

1. 1

   Pare and core the apples, stew the peel and cores in water for half an hour.

2. 2

   Quarter the apples and place them in the pie-dish.

3. 3

   Add sugar, cloves, and lemon rind.

4. 4

   Strain the liquid from the stew and add it to the apples.

5. 5

   Cover with short crust made by rubbing butter into flour, mixing in sugar and beaten yolk with enough water to make stiff.

6. 6

   Bake for 30 to 40 minutes.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 316. The excerpt below is the record exactly as published.

Apple Pie would be served. He scorned the name of Apple Tart, declaring that the word tart meant open pastry, only fit, in his opinion, for children and servants. An Apple Pie is really the only tart which is good when served hot. Various plans have been suggested for overcoming the difficulty of baking the crust without baking the fruit, but the problem has at length been solved by Mrs. Earle. She says : “ All my tarts throughout the “ year are made with the crust baked apart, and the fruit, stewed “ previously, juicy and cold. Shortly before dinner make the “ paste ; crumple up kitchen paper into a mound the height you “ wTish your crust to be, place it in the pie-dish — the round- “ shaped dishes are the prettiest — cover this with a clean sheet “ of buttered paper, lay your paste over this, bake in the usual “ way. When done lift off the crust, take out the paper, pour in “ the fruit (which can be iced if desired), put a little raw white “ of egg round the rim of the pie-dish, and replace the crust. In “ this way an orange or a strawberry tart can be made without “ cooking the fruit at all, except in the usual compote wray of “ pouring boiling syrup over it.” [ Pot-Pourri from a Surrey Garden, page 27.] Apple Pie. — ( Family Recipe.) — Always use one of the six- penny pie-cups with a perforated stem, and a deep pie-dish. The pie-cup prevents the juice from running out of the pie. Always leave a little hole at the top of the pie ; this chimney allows the gas which is generated in cooking to escape. Pare some Apples as thinly as possible and core them. 460 SWEET DISHES Throw the peel and all the pips and cores into a quarter of a pint (or less) of cold water, and let them stew in a covered pan for half an hour. Quarter the Apples, and put them in the pie-dish, piling them high round the cup. Add three ounces of moist sugar, four cloves, and the grated rind of half a lemon. When the liquid from the pips, cores, and peel is nearly, but not quite, cold, strain it, and add it to the Apples. It gives a far better flavour than plain water. Cover the Apple Pie, except the chimney, with short crust made by rubbing six ounces of butter into a pound of well-dried flour, mix in six ounces of sugar, and add the yolk of an egg

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