Apple Pie, Vol. 2

Ingredients

• juicy, tart apples
• a piece of butter the size of a walnut
• the peel of a fresh lemon

Method

1. 1

   Pare, core and slice tart juicy apples, stew them in as little water as possible, rub them through a cullender, add a piece of butter, sugar to your taste, and half the peel of a fresh lemon grated; bake between two crusts, half puff paste.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 81. The excerpt below is the record exactly as published.

juicy, tart apples, line a pie-dish with half puff paste, put in a layer of apples and one of sugar until the dish is full, heaping it up a little in the middle ; cover the top with sugar, and break over the apples quince-jelly, cover with crust, and bake until the apples are tender ; try them through the openings in the upper crust PASTRY, rVDDlNOS, &c. 173 * Apple Pie, Vo. 2. Pare^ oore and slice tart juicy apples, stew them in as little water as possible, rub them through a cullender, add a piece of butter the size of a walnut, sugar to your taste, and half the peel of a fresh lemon

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