Apple Pie
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
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
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.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Pare, core, and slice thin, tart ripe apples;
- line the pie dish with a crust, and fill with the apples;
- sprinkle with sugar, and add two or three tablespoonfuls of cold water.
- Cover with an upper crust, according to general directions, and bake until a light brown.
- Apples that do not cook quickly may be stewed until about half done before making into pies.
- Apple pie when cold is very nice served with sweet cream.
Plating
Cookware for this recipe
-
Baking dish
-
Chef's knife
-
Cutting board