Green Apple Pie

Ingredients

• about one cup of brown sugar
• a teaspoonful of cinnamon
• a small level tablespoonful of sifted flour
• two tablespoonfuls of water
• a few bits of butter

Method

1. 1

   Line a pie tin with rich paste, peel, core and slice enough tart apples to evenly fill the tin; sprinkle over the ingredients and cover with a top crust.

2. 2

   Bake about forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 148. The excerpt below is the record exactly as published.

GREEN APPLE PIE. Line a pie tin with rich paste, peel, core and slice enough tart apples to evenly fill the tin; sprinkle over about one cup of brown sugar, a tea- spoonful of cinnamon, a small level tablespoonful of sifted flour, two tabie- spoonfuls of water, a few bits of butter; cover with a top crust and bake about forty-five minutes. Annie Hull. DEEP APPLE OR PLUM PIE. Line a deep pie plate with pastry, place a layer of apples over this, and sprinkle with brown sugar. Then another layer of apple, with the sugar, until the pie plate is well filled and heaped in the middle. Over the top dot bits of butter; shake a pinch of salt over the whole. Wet the edge of the lower crust, sprinkle with flour, put on the upper crust, and press the edges firmly together. Bake a rich brown. Baldwin or Green- ing apples are the best, cut in thin slices; plums make a good pie, sen'ed in the same way. Mary Butts. ENGLISH APPLE PIE. Slice Northern Spy or Greenings very thin and fill a deep dish. Add one-fourth of a cup of water, two-thirds of a cup of brown sugar; bits of butter, a sprinkle of salt and a grating of lemon. Cover top with a good puff paste, being sure to wet the edges of the dish. To be eaten warm with cream and sugar; very appetizing. Lulu Rounds. NEW ENGLAND APPLE PIE. Place a border of plain or puff paste around a basin or deep pie dish, put an Qgg cup reversed in the center, and fill with tart apples, pared, cored and sliced. Sweeten with one cup of sugar and season with cinna- mon or nutmeg. Cover with a crust and bake in a hot oven for from one- half to three-quarters of an hour. Mrs. BowermaNo S06 PASTRY, PIES AND TARTS. APRICOT CUSTARD PIE. Line a pie dish with a rich crust. Spread smoothly at the bottom a layer of apricot marmalade an inch thick, and pour over it a custard made of a pint of new milk, three eggs and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven about fifteen minutes. Julia Hoff. BANANA CREAM PIE. Line a pie pan with crust and bake in a hot oven. When done, cover the bottom with slices of banana cut lengthwise, very thin. (Two small bananas are enough for one pie.) Then fill the pan with a custard made in the following manner: Two glasses of milk, two tablespoonfuls of corn-starch dissolved in a little milk, yolks of two eggs and one tea- spoonful of vanilla extract. Boil in a double boiler until it thickens; then pour it into the pie crust. Cover the top with the whites of the eggs beaten stiff and slightly sweetened. Place in the oven just long enough to give it a rich brown color. Ella N. Mitchell. CHERRY PIE. Line pie plate with good crust, fill it generously half full with ripe, stoned cherries; sprinkle over them a good cupful of sugar and a tea- spoonful of sifted flour. Dot over a few tiny bits of butter; now fill the crust to the top with cherries; cover with the upper crust and bake. Very good, ir.deed. Amy McCall. CREAM PRUNE PIE. Foi two pies, wash and stew two cups of prunes, then rub through a colander. Add three cupfuls of sweet cream, the beaten yolks of three eggs, one and one-half cupfuls of sugar, the beaten whites of the eggs and flavor with pineapple. Bake with an under crust. Cover with the beaten whites of two eggs and two tablespoonfuls of sugar. Flavor with pineapple. Louise Hull. APPLE CUSTARD PIE. Three cups of milk, four eggs and one cup of sugar, two cups of thick stewed sour apples strained through a colander. Beat the whites and yolks of the eggs, separately, and mix the yolks well with the apples, flavoring with nutmeg. Beat into this the milk and, lastly, the whites. Partially bake the crust before turning in the filling. J. E. D. COCOANUT CREAH PIE. One-half cup of prepared cocoanut soaked five minutes in two cups of milk, one egg, one small cup of sugar, butter the size of a walnut, one small tablespoonful of corn-starch. Put the milk and cocoanut over the stove in a double boiler and when hot stir in the sugar, then the butter PASTRY, PIES AND TARTS. 207 and the yolk of the ^^^ beaten in a little cold milk and one tablespoonful of corn-starch dissolved in milk. When cooked pour into a pie shell previously baked. Put a meringue on top. S. C. P. HUCKLEBERRY PIE. Pick out all the stems and wash one quart of berries; line a pie dish with paste, put in the berries two-thirds of an inch deep; cover with two- thirds of a teacupful of brown sugar; sprinkle a teaspoonful of flour over, a little salt; cover the pie, cut a slit in the center, press the two crusts together around the edge and bake in a quick oven for forty minutes. J. A. C. BLACKBERRY PIE. Pick the berries clean, wash in cold water and make as directed fot- huckleberries. W. I. L. GREEN GRAPE PIE. Make the same as huckleberry only use more sugar (brown). You would scarcely believe it but green grapes make a fine pie. M. A. R. GRAPE OR CRAB-APPLE MARMALADE PIE. Stew the grapes and remove the skins and seeds by pressing through a colander. Add sugar in proportion of two cups of grape pulp to one of sugar. Have ready a pie tin with under crust. Pour in to a depth of one- half of an inch, cover with strips of crust and bake; very good. F. R. A. CURRANT PIE. Butter a pie plate and line with rich paste rolled quite thin; fill with ripe, red currants not previously cooked; sprmkle plentifully with sugar, dredge in a little flour, and put in two tablespoonfuls of water

Cook this with the app: pantry check, scaling, and the assistant.