Apple Pot Pie

Ingredients

• 14 apples
• 1½ pints flour
• 1 teaspoon Royal Baking Powder
• 1 cup sugar
• ½ cup butter
• 1 cup milk
• large pinch salt
• 1½ cups water

Method

1. 1

   Sift flour with powder and salt, rub in butter cold, add milk, mix into dough as for tea biscuits; with it line shallow stewpan to within 2 inches of bottom; pour in water, apples, and sugar; wet edges and cover with rest of dough; put cover on, set it to boil 20 minutes, then place in moderate oven until apples are cooked; then remove from oven, cut top crust in four equal parts; dish apples, lay on them pieces of side crust cut in diamonds, and pieces of top crust on a plate; serve with cream.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 51. The excerpt below is the record exactly as published.

cups butter, A teaspoon Royal Baking Powder, 1 cup water. Cut lard into flour, sifted with powder; mix into smooth, firm paste with the water; place it to cool for 15 minutes; meanwhile press milk and salt from butter by pressing in clean, wet towel, and flour it. Roll out dough on well-floured board; place butter on it; fold dough over it, completely covering butter; roll it out lightly to A inch in thickness, turn it over, fold each end to middle, flour it, roll out again ; fold ends to middle, and turn it; repeat this 3 times more, and use. If this paste is made in summer, put on ice after each operation of folding and rolling. Paste, 4. — 5 cups flour, 1 cup butter, 1 cup lard, 1 cup water, A teaspoon Royal Baking Powder. Sift flour with powder; rub in lard and butter cold; add the water; mix into a smooth, lithe dough. Paste, 6 (Puff Paste). — 3 cups sifted flour, 2 cups butter, 1 egg yolk, a little salt. This is difficult to make. The essentials are : A cool place to make it in, ice broken up in 2 shallow cake-pans, good flour, and butter, firm, with salt and buttermilk worked out. Sift flour on pastry slab, form it in a ring with back of your hand. Place in center the egg yolk and salt; add a little ice-water, and from inside of ring gradually take flour, adding a little at a time, as you require it, more ice-water, about a cup altogether, until you have smooth, fine paste, very tenacious and lithe. Place in ice¬ box 15 minutes, then roll out to size of a din¬ ner-plate ; lay on it butter, and wrap over it ROYAL BAKING POWDER IS ABSOLUTELY PURE 27 THE ROYAL BAKER AND PASTRY COOK edges of dough, carefully covering it; turn it upside down, roll out very thin; then turn face down — the face is side of paste next to rolling-pin — folding it in three, squarely; re¬ peat this three times more, placing it in thin tin on the broken ice, and other tin containing ice on it, after each turn or operation of fold¬ ing and rolling. By this method this diffi¬ cult puff paste may be made successfully in hottest weather. Paste, 6. — 3 cups sifted flour, 1 large cup butter, A teaspoon Royal Baking Powder, 3 tablespoons sugar, A cup milk. Sift flour with powder and sugar, rub in butter, add milk; mix into a smooth dough of medium stiffness. Apple Pot Pie. — 14 apples, peeled, cored, and sliced, 1A pints flour, 1 teaspoon Royal Baking Powder, 1 cup sugar, cup butter, 1 cup milk, large pinch salt

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