Ryzon Deep Apple Pie

Ingredients

• 8 to 12 tart apples
• 1 level cupful (1/2 pound) sugar
• 1/2 level teaspoonful powdered cinnamon
• 1/2 level teaspoonful grated nutmeg
• Ryzon chopped pastry, see page 59.

Method

1. 1

   Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered.

2. 2

   Sprinkle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half.

3. 3

   Roll a strip of Ryzon pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the fullness thrown back in the center.

4. 4

   Pinch cover to the rim and bake in a moderately hot oven until apples are tender.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 51. The excerpt below is the record exactly as published.

level cupfuls (2>^ pounds) sugar. 4 pounds peeled and chopped apples. 4 lemons. 1 cupful {}4 pint) brandy. 2 cupfuls (l pint) sherry wine. Put beef into a large mixing bowl, add sueti fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine. Mix well and allow to stand over night, then mix again and divide into jars and seal. This mince meat will keep all winter in a, cool place. Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies. For two mince pies : — Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm — not HOT. RYZON BAKEWELL PIE Ryzon short or flaky pastry. See pages 56, 58. 3 level tablespoonfuls jam or jelly. 4 tablespoonfuls (2 ounces) butter. 6 level tablespoonfuls (3 ounces) sugar. 4 eggs. yi teaspoonful lemon extract. }4 level teaspoonful Ryzon. 4 level tablespoonfuls (i ounce) flour. I level tablespoonful powdered sugar. Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon. Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. , Pile on top of the pie and brown lightly in the oven. Serve hot or cold. If liked, the meringue may be placed around the pie. RYZON PARISIAN APPLE PIE Thinly sliced apples. I level cupful {yi potiiid) sugar. yi level teaspoonful grated nutmeg. I tablespoonful lemon juice. yi cupful {yi gill) water. 1 tablespoonful (yi ounce) butter. 2 eggs, separated. I level teaspoonful Ryzon. I level cupful (4 ounces) flour. yi level teaspoonful salt. ^ cupful {lyi gills) milk. Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water. Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in Ryzon, flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft. Beat up whites of eggs to a stiff froth, then add two tablespooiifuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk. Sufficient for six persons. RYZON DEEP APPLE PIE Ryzon chopped pastry, see page 59. 8 to 12 tart apples. I level cupful {yi pound) sugar. yi level teaspoonful powdered cinnamon

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