Apple Pot Pie

Ingredients

• a pint of flour
• a heaping spoonful of lard
• a little salt
• one dozen apples
• one large cup of sugar
• one tablespoonful of spices
• two of molasses
• one of butter
• add water until the fruit is nearly covered

Method

1. 1

   Make pastry, prepare apples, and bake with sugar, spices, and water until soft.

2. 2

   Add flour to thicken juice, cover with pastry, and bake.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 84. The excerpt below is the record exactly as published.

a pint of flour a heaping spoonfnl of lard. Strew in a little sait, and work it nntil the mass becomes numberless little globules and balls. Then moisten with cold water, and press them together until they adhère, and your pastry is made. It mist not be kneaded or worked over at ail. Let any cook try this method, and he will find it the best and easiest way to make fine leaf paste, and he will never again countenance the old roUing, larding, butter- spreading System. Now for the fruit : Pare, core and quarter one dozen apples. Put them in a baking pan, with one large cup of sugar, one tablespoonful of spices, two of molasses and one of butter; add water until the fruit is nearly covered, and put it in the oven to bake and stéw, and brown. When the apples begin to soften, dredge in a little flour, for the juice, though plentiful, must not be watery. RoU out the pastry. Cut the cover to suit the pan, and make the trimmings into dumplings, which must be dropped at intervais among the fruit. Pold the pie cover in half, make several oblique incisions for openings, lay it on and brown it lightly. Serve on a dish like peach cobbler. Like that substantial dessert, it may be eaten with cream. LA CUISINE CREOLE. 209 pResERves, syROPS and proit JBbbIBS. HINTS ON PEESEEVING. Preservîng kettles should be broad and shallow, with a handle on each side. If you wish to préserve in small quantîties, use a small kettle. A charcoal furnace is most désirable in warm weather, as you can put it where you like, and thus avoid the beat of the kitchen. Slow, gentle boiling is absolutely necessary in preserv- ing and pickling. Crushed or loaf sugar sbould be used for préserves, as it is less liable to ferment during the long hot summer. Jelly bags may be made of cotton, linen, or flannel^ and can be made like an old-fashîoned réticule, with a string through the top, to close and suspend it while dripping. It is a mistake to think dark fruits, like raspberries, strawberries, etc., can be preserved equally well with brown sugar, for the color of this sugar makes the pré- serves dark, or rather dingy, which is the proper word. Glass is best for keeping préserves in, as they may be examined without opening the jars. When first put up they should be corked tîghtly, and dipped into coarse melted sealing-wax. TO MAKE PRESEBVES. Most fruits are much easier preserved than jellied. Weigh the fruit, and to each pound of fruit the usual rule is a pound of sugar; make a sjrrup of the sugar 210 LA CUISINE CREOLE. with a half pint of water to each pound of fruit. Boil il clear, then put in the fruit and cook it well^ and boil gently till the fruit is clear. TO GBEEN FBUIT FOB PICKLING OR PRBSEEVINa. Put vine leaves under, between, and over the fruit in a brass kettle, and over the leaves sprinkle a taspoonful of beaten or ground alum ; cover the fruit to be greened, with water, and boil it gently with the leaves and alun» : if not a fine green, take more leaves and dust a little sal

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