An Excellent Apple Pie
A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).
A historical recipe
Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
Method
Chef Wood
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- Take fair apples;
- pare, core, and quarter them.
- Take four tablespoonfuls of powdered sugar to a pie.
- Put into a preserving pan, with the sugar, water enough to make a thin syrup;
- throw in a few blades of mace, boil the apple in the syrup until tender, a little at a time, so as not to break the pieces.
- Take them out with care, and lay them in soup dishes.
- When you have preserved apple enough for your number of pies, add to the remainder of the syrup, cinnamon and rose water, or any other spice, enough to flavor it well, and divide it among the pies.
- Make a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust.
- Bake them a light brown.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife