Sliced Apple Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Can be made with fresh or stewed fruit.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 19. The excerpt below is the record exactly as published.
SLICED APPLE PIE. This pie, like the other, can be made from fresh or stewed fruit. Line the pie tin with paste No. 80 and trim off the surplus paste. Put the fruit on the paste in an even layer and sweeten and season to taste. Roll out some top paste No. 79, (or use puff paste cut in strips about one inch wide). Wash the edge of the paste in the pie and put on the strips in lattice fashion. Put also a strip around the edge. Brush over with egg wash
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