Americandessert
Apple Pie
From The Rural cook book, 1907
Serves 2
The absence of a bottom crust is usually viewed as an advantage.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 55. The excerpt below is the record exactly as published.
Apple Pie. — As a variation from the ordinary pie with two crusts, slice apples into a deep earthen pie dish, sweeten and flavor to taste, and coyer with a top crust only. The absence of a soggy bottom crust is usually viewed as an advantage. Apple Custard Pie. — Peel and cut apples very fine. Line a deep pan with crust, put in the apples; scatter over them small pieces of butter and a covering of granulated sugar. Then pour over all a cupful of 74 THE RURAL COOK BOOK. sweet cream and bake until the apples are cooked. Serve just before it is quite cold. Dutch Apple Pie. — Make a rich pufE paste and line deep pie plate. Core and cut into eighths as many rich tart apples
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.