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Apple And Pineapple Pie

From 209 Ways of Preparing (Apples) (1917) (2026).

Source and licence

From 209 Ways of Preparing (Apples) (1917) (2026), printed page 33, digitised by the Internet Archive: https://archive.org/details/209-ways-of-preparing-1917-images

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. Line a deep plate with paste;
  2. chop a quart of tart, ripe apples and mix with one-half cup of sugar, a pinch of salt and a level tablespoon of dry flour;
  3. dot with bits of butter and bake in a moderate oven until the apples are soft.
  4. Simmer until tender one-half cup of grated pineapple;
  5. add one-fourth cup of sugar and a few drops of lemon juice.
  6. Spread boiling hot over the pie and cover with a meringue made of the whites of two eggs and two tablespoons of powdered sugar.
  7. Brown in a moderate oven.
  8. Grated quince may be used in place of the pineapple.