Lemon Pie

Ingredients

• one quart of water
• one cup of canned, fresh or dried apples
• three-quarters of a pound of granulated sugar
• three ounces (or five tablespoonfuls) of dissolved corn starch
• five to six eggs
• one-half teaspoonful salt
• the juice of three lemons
• two grated lemon peels
• one tablespoonful butter

Method

1. 1

   Boil water with apples and sugar until soft.

2. 2

   Stir in corn starch, remove from heat, and cool.

3. 3

   Add eggs, salt, lemon juice, lemon peels, and butter.

4. 4

   Strain into pie crust and bake.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 5. The excerpt below is the record exactly as published.

one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of dissolved corn starch; remove from the stove and when cool add five to six eggs, one-half teaspoonful salt, the juice of three lemons, two grated lemon peels, and one tablespoonful butter; strain all through a colander and fill into pie dishes lined with plain pie crust. If you want French lemon pie, line flat pie dish with American puff paste, scallop the edge with your fingers or a knife, fill in the cream and lay four bars of the same paste over the top and four more crosswise over them. This is the finest lemon pie found in twenty years' practice. Pumplcin or Squash Pies. FOR THREE PIES. Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt

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