Dried Apple Pie
From Every-day dishes and every-day work, 1897
This is sufficient for two pies.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.
Dried Apple Pie. — Stew good dried apples till perfectly tender in as small a quantity of water as possible. When done, rub through a colander; they should be about the consistency of fruit jam; if not, a little flour may be added. Sweeten to taste, fill under crusts with the mixture, and bake. If lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender. If the apples are especially tasteless, lemon juice or some sour-apple jelly should be added after rubbing through the colander. The crusts may first be baked, and filled with the mixture when needed; in which case the sauce should be simmered lightly till of the desired consist- ency. The top may be ornamented with strips or rings of crust. Dried Apple Pie with Raisins. — Rub a quart of well-stewed dried apples through a colander, add a cupful of steamed raisins, sugar to sweeten
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