Dried Apple Pie

Ingredients

• Stew apples until quite soft
• Beat 2 eggs, saving the white of 1
• 1/2 cup butter
• 1/2 cup sugar

Method

1. 1

   Rub apples through a colander; have them juicy.

2. 2

   Season to taste.

3. 3

   Quantity of sugar must be governed somewhat by the acidity of the apples.

4. 4

   Bake with a bottom crust; while they are baking make a frosting of the white of 1 egg; when pies are done spread frosting evenly over the top; set again in the oven and brown slightly.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 52. The excerpt below is the record exactly as published.

, 1 cup butter, 1 cup lard, 1 cup water, V4 teaspoon Royal Baking Powder. Sift flour with powder ; rub in lard and butter cold ; add the water ; mix into a smooth, lithe dough. Paste, 5 (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 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, % teaspoon Royal Baking Powder, 3 tablespoons sugar, V4 cup milk. Sift flour with powder and sugar, rub in butter, add milk; mix into a smooth dough of medium stiffness. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 28 THE ROYAL BAKER AND PASTRY COOK Apple Pot Pie. — 14 apples, peeled, cored, and sliced, 1*^ pints flour, 1 teaspoon Royal Baking Powder, 1 cup sugar. Mi cup butter, 1 cup milk, large pinch salt. Sift floiir 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 cups 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. Apple Pie. — 5 or 6 apples, 1 cup sugar, */t) cup water, 1 teaspoon extract lemon, paste, 4. Peel, quarter, and core apples, put in stew- pan with sugar and water; when tender, re- move ; when cold, add extract and fill pie-plate, lined with paste; wet the edges, cover with paste rolled out thin, and wash with milk; btdie in steady, moderate oven 20 minutes. Apple Pie, 2. — 3 tart apples, Mi cup sugar. Ml lemon rind grated, paste, 4. Peel, core, and sUce apples very thin ; line pie-plate with paste ; put in apples, sugar, and little water ; wet the edges, cover with paste rolled out very thin ; wash with milk ; bake in steady, moderate oven 25 minutes — or till apples are cooked. Dried Apple Pie. — Stew apples until quite soft ; rub through a colander ; have them juicy. Beat 2 eggs, saving the white of 1

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