Dutch Apple Pie
From Foods, their selection and preparation, 1935
May be covered with streusel topping before baking.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 302. The excerpt below is the record exactly as published.
Dutch apple pie is the one of this group most often made. Plain pastry is used for the single (bottom) crust. The dough may have a fluted edge, as desired. The apples are cut in attractive slices by quartering, removing the core, and slicing each quarter into four slices. Usually more butter or margarine is used than in the standard fruit pie, 3 to 4 tablespoons. This is melted in a saucepan, and the apples are added and tossed about until every slice is coated with fat. The sugar and spices are then added to the apples and distributed through them. The apple slices are then neatly arranged in the pastry-lined pan, so that the slices fit together compactly. They should be slightly heaped in the center. When the apples are particularly hard, the pie may be covered with another piepan after the crust is browned. The baking tem¬ perature may be reduced from 425° to 325° F. and the baking continued until the apples are tender. If desired, Dutch apple pie may be cov¬ ered with streusel topping before baking, in which case a cover is not needed. Streusel [328] topping is made of equal measures of fat (butter or margarine would give good flavor) and brown sugar, with twice as much by measure of flour. Three-fourths cup flour is plenty for one pie. Three-fourths teaspoon cinnamon may be added
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