Apple Pie

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. Roll out pie crust No. II. very thin.
  2. Line a tin with it.
  3. Pare and core the apples and cut them in thin sections.
  4. Arrange them symmetrically on the undercrust.
  5. Add the sugar.
  6. Cover with a thin overcrust, moistening it with water at the edges and pressing down.
  7. Make three slits about two inches long in the centre of the crust to allow the steam to escape.
  8. Bake in a moderate oven.
Original Text
Apple Pie 1 lb. sour apples 7 ozs. brown sugar Roll out pie crust No. II. very thin. Line a tin with it. Pare and core the apples and cut them in thin sections. Arrange them symmetrically on the undercrust. Add the sugar. Cover with a thin overcrust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the centre of the crust to allow the steam to escape. Bake in a moderate oven. Wellington apples should be used, if possible.
Notes
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