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Apple Pot-pie

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Fourteen apples peeled, cored, and sliced;
  2. 1-1/2 pints flour, 1 teaspoonful baking-powder, 1 cupful sugar, 1/2 cupful butter, 1 cupful milk, large pinch of salt.
  3. Sift the flour with the powder and salt;
  4. rub in the butter, cold;
  5. add the milk, and mix into a dough as for tea-biscuits;
  6. with it line a shallow stewpan to within two inches of the bottom.
  7. Pour in 1-1/2 cupfuls water, the apples and sugar;
  8. wet the edges, and cover with the rest of the dough;
  9. then place it in a moderate oven till the apples are cooked;
  10. then remove it from the oven;
  11. cut the top crust in four equal parts;
  12. dish the apples;
  13. lay on them the pieces of side crust cut in diamonds, and the pieces of top crust on a plate.
  14. Serve with cream.