Creamed Sweet Apple Pie

Ingredients

• Pare, core and quarter Campfield pound sweets
• Put them into a pudding-dish with a few spoonfuls of water
• Add two tablespoonfuls of sugar to each cupful
• Roll out some puff paste quite thin
• line a pie-plate

Method

1. 1

   Pare, core and quarter Campfield pound sweets, or other sweet apples.

2. 2

   Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken.

3. 3

   Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup.

4. 4

   Then cut into thin slices or tiny dice.

5. 5

   Roll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown.

6. 6

   When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar.

As published

This recipe was extracted from Kirmess cook book (1907), page 176. The excerpt below is the record exactly as published.

CREAMED SWEET APPLE PIE. Mrs. Seeley's Cook Book. Pare, core and quarter Campfield pound sweets, or other sweet apples. Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken. Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup. Then cut into thin slices or tiny dice. Boll out some puff paste quite thin; line a pie-plate

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