French Apple Pie
From What and how (1920).
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A historical recipe
What and how, by Rebecca Gibbons Tatnall Bush (1920).
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 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
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- Fill a deep pie plate with apples cut in slices.
- Sweeten and flavor with nutmeg, lemon juice, or cinnamon, or a combination as given in recipe for Apple Pie.
- Add 1 tablespoon water and cover with any good pie crust.
- Bake ^ hour or until apples are tender and crust nicely brown.
- When done turn upside down on a plate and eat hot with cream.
- This is a delicious pie if it does not stand long enough for the crust to become soggy from the apples.
- Pass slices of cheese with apple pie.
Plating
Cookware for this recipe
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Chef's knife