Dried-Apple Pie
From Household hints, 1881
Ensure no lumps remain in the filling.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 21. The excerpt below is the record exactly as published.
Dried-Apple Pie. — It is the fashion nowadays to look with contempt upon the dried-apple pie ; and I suppose it has come into disrepute on account of its having been so poorly made. Let the apples soak all night, in the morn- ing wash them in several waters ; see that there are no bits of core left on the quarters ; cook them slowly. If you have not allowed water enough at fijst, pour in more from the tea-kettle ; when they are done, take out the quantity you wish to use for pies, put it in a clean pan, and mash with the potato masher ; do this con amove, not leaving the suspicion of a lump. Season with brown sugar and all- spice ; if not juicy enough, add a table-spoonful or more of boiled cider
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Cook this with the app: pantry check, scaling, and the assistant.