French Apple Pie
From A book of unusual recipes (1900).
A historical recipe
A book of unusual recipes, by Ill.). Parent-Teacher Association Oakton School (Evanston and Reed, Vincent M., Mrs (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
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
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- Line a deep pie plate with rich pie crust and fill three quarters full of apples, pared and sliced.
- Dredge with sugar and put a twist of crust around the edge.
- When nearly baked, spread with a thin layer of orange marmalade and pour over a rich custard made of one cup of milk, one tablespoon of sugar and two ^^^ yolks.
- Return to oven and bake until custard is set.
- Mrs.
- Martha J.
- Beilfuss.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board