Green Apple Pie

Ingredients

• rich paste
• 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

   Prepare crust, fill with apples and mixture, cover, and bake for about 45 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 147. The excerpt below is the record exactly as published.

two tablespoonfuls of water. This makes two pies; bake between upper and lower crusts. Mrs. Nancy Miller. 204 PASTRY, PIES AND TARTS. ORANGE PUFF5. Take out the pulp from two oranges; boil the peels until quite tender and then beat to a paste with twice their weight of sugar, then add the pulp and juice with a piece of butter the size of a walnut. Heat thes::^ ingredients well together. Line some pans with rich puff paste, put the mixture in and bake. When done beat the whites of three eggs to a firm froth, slightly sweeten, spread over and set in the oven to brown. Nannie Jones. POTATO PIE. Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one Qg^ well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoon- ful of lemon, all thoroughly beaten. Spread on the top of the pie evenly and return to the oven a few moments; a teaspoonful of jelly on the cen- ter of each piece ornaments it to a fancy degree,, This pie is sometimes called "silver pie," from its color. Jenette Tweed. APPLE AND RAISIN PIE. Two cups of tart apple sauce well sweetened, one-fourth of a tea- spoonful of cinnamon, one-half cup of seedless raisins boiled for ten min- utes, yolks of two eggs; mix and bake with an under crust. Make a meringue of the two whites slightly sweetened, arrange in fancy shape over pie and set in oven to harden. Miss Agnes Hyde. STRAWBERRY PIE. Line a pie plate with rich biscuit dough; prick the bottom to let out the air and bake. When cold fill with fresh ripe strawberries, well sprinkled with powdered sugar, spread over this a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar; put in the oven just long enough to set but not cook the berries. Mrs. T. R. Duncan. RASPBERRY AND CURRANT PIE. Put a layer of red or black raspberries in the bottom of a deep pie tin, then a layer of red currants cleaned and stemmed, then another layer of raspberries, then currants, and proceed till the dish is full; sprinkle over one-half cupful of sugar and one-fourth of a cupful of water, put a thin layer of pie crust round the edge, then put on the top crust. Brush the top crust over with a little water and sift over a little granulated sugar. Bake in moderate oven one-half hour; the sugar gives it a frosted look. Be careful to watch it after it is in the oven so that it does not burn. M. E. J. PASTRY, PIES AND TARTS, 205 OLD-FASHIONED APPLE PIE. An old-fashioned apple pie that appeals to all tastes is made in the following manner: After making a nice light crust and covering a deep pie tin with it, wet the edge with cold water and lay a very thin strip all around to keep the juice in. Then pare, core and slice tart apples and lay them in the dish with plenty of sugar and any spice that may be preferred, such as cinnamon, ground cloves and grated lemon rind with the lemon juice. If the fruit is not juicy enough, the peelings and cores may be boiled in a little sugar and flavoring and then strained and added to the fruit. Bake in a quick oven. Mrs. Nettie Wilson. 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

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