Apple Pie No. 1

Ingredients

• Roll a piece of flaky pie crust
• a thin layer of sugar
• quarters of pared and cored apples
• Dust them lightly with salt
• generously with sugar

Method

1. 1

   Shape the crust in a pie pan, cover with sugar, fill with apples, dust with salt and sugar, cover with an upper crust, and bake for half an hour until browned.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 99. The excerpt below is the record exactly as published.

Roll a piece of flaky pie crust to the thickness desired. Place upon a pie pan or dish, shaping it carefully to the dish, and cut off around the edges with a sharp knife. Cover the bottom of the crust with a thin layer of sugar, dust with flour, then fill the crust with quarters of pared and cored apples. Dust them lighdy with salt, and generously with sugar — especially if they are very tart — roll an upper crust and lay over them, trim around the edges as before, press the upper and lower crusts together lightly, and bake half an hour, or until the apples are soft, and the top and bottom crusts are both nicely browned. Apple Pie No. 2. — Roll the paste and fill with apples as above. Dust lightly with salt only, fit on the upper crust, but do not press the crusts together at the edges, and bake until the apples are cooked and the crusts nicely browned. Take from the oven, slip from the tin or pan in which it was baked to a warm plate on which it is to be served. Remove the upper crust carefully, season the apples to taste with sugar, replace the upper crust, and serve warm. Apple Pie No. 3. — Make and bake like Pie No. 2. Take from the oven, remove the upper crust, pour over the apple a dressing made by cooking together two table- spoonfuls of orange juice, a quarter of the peel of an orange, grated, and enough sugar to sweeten the pie, Replace the upper crust and serv^e warm. 21 8 The Art of Cookery. English Apple Pie No. i. — Butter lightly an earthen or granite-ware pie or pudding dish, and sprinkle sugar over the bottom. Rinse the quarters of pared and cored apples

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