Apple Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
crust
filling
syrup for pie
optional additions
Instructions (13)
  1. Make a good puff-paste crust.
  2. Lay some round the sides of the dish.
  3. Pare and quarter your apples, and take out the cores.
  4. Lay a row of apples thick.
  5. Throw in half the sugar you design for your pye.
  6. Mince a little lemon-peel fine, throw over and squeeze a little lemon over them.
  7. Then lay some leaves here and there one.
  8. Then the rest of your apples and the rest of your sugar.
  9. You must sweeten to your palate; and squeeze a little more lemon.
  10. Boil the peeling of the apples and the cores in some fair water, with a blade of mace, till it is very good.
  11. Drain it and boil the syrup with a little sugar, till there is but very little, and good.
  12. Pour it into your pye, put on your upper crust and bake it.
  13. You may put in a little quince or marmalade, if you please.
Original Text
To make an Apple Pye. MAKE a good puff-paste crust, lay some round the sides of the dish, pare and quarter your apples, and take out the cores, lay a row of apples thick, throw in half the sugar you design for your pye, mince a little lemon-peel fine, throw over and squeeze a little lemon over them, then lay some leaves here and there one, then the rest of your apples and the rest of your sugar. You must sweeten to your palate; and squeeze a little more lemon. Boil the peeling of the apples and the cores in some fair water, with a blade of mace, till it is very good; drain it and boil the syrup with a little sugar, till there is but very little, and good; pour it into your pye, put on your upper crust and bake it. You may put in a little quince or marmalade, if you please.
Notes
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