Apple Pie

Ingredients

• 1 master recipe for Pastry
• 1 quart (4 cups) sliced tart apples
• 1 tablespoon butter
• grated nutmeg or cinnamon

Method

1. 1

   Prepare pastry as directed.

2. 2

   Fill with sliced apples.

3. 3

   Sprinkle with sugar and spices.

4. 4

   Dot with butter.

5. 5

   Cover with top crust as directed.

6. 6

   Bake in hot oven at 475° F. about 10 minutes.

7. 7

   Reduce temperature to 375° F. and bake about 30 minutes or until apples are tender.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 36. The excerpt below is the record exactly as published.

Apple Pie 1 master recipe for Pastry 1 quart (4 cups) sliced tart apples 44-\% cup sugar grated nutmeg or cinnamon 1 tablespoon butter Prepare pastry as directed. Fill with sliced apples. Sprinkle with sugar and spices. Dot with butter. Cover with top crust as directed. Bake in hot oven at 475° F. about 10 minutes. Reduce tem- perature to 375° F. and bake about 30 minutes or until apples are tender. Makes 1 eight-inch pie. Cherry Pie 1 master recipe for Pastry 1 quart sour cherries, pitted 14 cup sugar, or more 144 cup flour Prepare pastry as directed. Mix to- gether cherries, sugar and flour. Put into lower crust. Cover with top crust. Bake in hot oven at 475° F. 10 minutes; reduce temperature to 425° F. and bake 20 min- utes longer. Makes 1 eight-inch pie. Use Level Measurements in all Royal Recipes Fresh Berry Pies 1 master recipe for Pastry (page 33) 3 cups blueberries, huckleberries, berries or raspberries 22 cup sugar 11% tablespoons flour Vs teaspoon salt 1 tablespoon butter Prepare pastry as directed. Mix fruit with sugar, flour and salt. Put into lower crust; dot with butter. Cover with top crust or lattice strips. Bake in hot oven at 475° F. for 10 minutes. Reduce tem- perature to 425° F. and bake about 20 minutes. Makes 1 eight-inch pie. black- Pumpkin Pie 1 master recipe for Pastry (page 33) 2 cups strained pumpkin, stewed or canned 1 cup brown or granulated sugar 2 eggs i teaspoon salt 84 teaspoon ground ginger 114 teaspoons cinnamon 14 teaspoon allspice 2 cups rich milk Prepare and bake 1 large or 2 smaller pastry shells as directed. Mix together pumpkin, sugar, eggs, salt and spices. Add milk gradually to keep mixture smooth. Pour into baked pastry shells; bake in moderate oven at 375° F. for 1 hour or until filling is firm. Makes 1 ten- inch or 2 eight-inch pies. Mince Pie 1 master recipe for Pastry (page 33) 3 cups homemade or prepared mincemeat Prepare pastry as directed. Fill with mincemeat. Cover with top crust. Bake in hot oven at 475° F. about 10 minutes. Reduce temperature to 450° F. and bake 20 minutes longer. Makes 1 large pie. Custard Pie 14 master recipe for Pastry (page 33) 3 eggs 44 cup sugar

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