An Apple Pot Pie

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

No ratings yet

A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Make a paste, allowing a pound of butter, or of chopped suet to two pounds and a quarter of flour.
Have ready a sufficient quantity of fine juicy acid apples, pared, cored, and sliced.
Mix with them brown sugar enough to sweeten them, a few cloves, and some slips of lemon-peel.
Butter the inside of an iron pot, and line it with some of the paste.
Then put in the apples, interspersing them with thin squares of paste, and add a very little water.
Cover the whole with a thick lid of the dough, which must be carefully closed round the edges.
Pour on water enough to fill the pot, and let it boil two hours.
When done, serve it up on a large dish, and eat it with butter and sugar.