Apple Pie

Ingredients

• one dozen and a half of good apples
• a bit of bruised cinnamon
• a little sugar
• squeeze some lemon juice

Method

1. 1

   Pare and core the apples, boil cores in water for flavor, strain, and add sugar and cinnamon.

2. 2

   Place apples in a dish with pastry around the edge, sprinkle with sugar and lemon juice, cover with pastry, and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 21. The excerpt below is the record exactly as published.

APPLE PIE — Pare and core the fruit, having wiped the outside, which with the cores boil in a little water till it tastes well; strain and put a little sugar, a bit of bruised cinnamon, sim- mer again, in the mean time place the apples in a dish, a paste being put round the edge ; when one layer is in sprinkle half the sugar, shred lemon peel, squeeze some lemon juice in, or a glass of cider if the apples have lost their flavour, put in the rest of the apple, sugar, and the liquor that you have boiled, cover with paste. APPLE PRESERVE.— Take 20 fine apples ; peel and core them ; grate them into a pulp, and strain through a colander ; allow J£1’d of fine sugar to ilb. of pulp. Clarify the sugar by adding water, and the beaten white of an egg. Then boil the fruit in the syrup, till sufficiently done. Add cinnamon, or ginger, according to taste. APPLE PUFFS.— Pare the fruit, and either stew them in a stone jar on a hot hearth, or bake them. When cold, mix the pulp of the apple with sugar and lemon-peel, shred fine, taking as little of the apple-juice as you can. Bake them in thin paste, in a quick oven ; a quarter of an hour will do them, if small. Orange or quince- marmalade, is a great improvement. Cinnamon pounded, or orange-flour water, as a change. APPLE PUDDING, Amen- can. — Peel and core one dozen and a half of good apples

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