Fruit Pie
From The new home cook book, 1896
Serves 3
Sprinkle fine sugar over it before serving.
Presented as published in 1896. 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 The new home cook book (1896), page 88. The excerpt below is the record exactly as published.
FEUIT PIE. Mrs. M. P. Carroll. Must be baked in a two quart tin basin ; to give it the right shape the basin must be of nearly the same size top and bottom ; first make a nice pie crust ; put a layer of it in the bottom, but not around the side of the dish; then a layer of chopped sour apples, two inches thick; then a layer of chopped raisins; sprinkle sugar over this, pieces of butter, and any spice you like — cloves and nutmeg are nice ; another layer of crust and fruit, etc., until your dish is full ; put a crust on top ; bake slowly for two hours ; when done, turn bottom upwards on a plate, and before putting it on the table sprinkle fine sugar over it. It is quite as good when warmed again as when first VALUABLE RECIPES. 219 baked. It takes one pound of raisins, ten or twelve good sized apples, two large cups of sugar
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