Americandessert
Apple Pot Pie
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 453. The excerpt below is the record exactly as published.
APPLE POT PIE. Take good cooking apples, pare and core, slice, but not too thin ; take a deep dish, place a cup in the middle, place the apples in layers, with sugar and a few cloves, until your dish is full ; pour in a little water ; cover with puff paste rolled to medium thickness. GREEN APPLE PIE. Pare, quarter, core and stew nice tart apples in water enough to pre- vent them from burning. When tender, sweeten very sweet with white sugar ; fill the pie plate, which has been lined and edged with puff paste; grate in a little nutmeg, cover and bake forty-five minutes. 544 PIES AND TARTLETS. When the paste is rolled one-quarter of an inch thick the pies should be baked one hour. BOILED CIDER PIE. Take four tablespoonfuls of boiled cider, three tablespoonfuls each of sugar and water, two tablespoonfuls of flour and one egg ; beat all together. Bake in a deep plate and with upper and under crusts. BLACKBERRY PIE. Fill the dish not quite even full and add four tablespoonfuls of sugar to each pie. Sprinkle a little flour on top, then put on the top crust and press around the edge. CHERRY PIE. Remove the stems and stones, cover the tin with rich crust; fill with cherries and add a cup of sugar
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