Recipe For Making Apple Pies

Apple And Peach Pies Recipe

To prepare fresh apples or peaches for pies with two crusts, pare the fruit and cut in slices; mix the sugar, salt and spices, if used, and sprinkle over the apples in the pie; dot here and there with bits of butter. From half to a whole cup of sugar, according to size of plate and tartness of fruit, will be needed. Dried or evaporated fruit needs be soaked in cold water over night, then cooked quickly in hot water. For putting the pies together, see General Directions.

Etherial Apple Pie. Russian Recipe (Aline P. Delano)

Bake eight large tart apples, pass them through a sieve into a large bowl, chill, then add three fourths cup of sugar and the whites of five eggs, beaten dry, with a few grains of salt. Beat the mixture until very white and light and bake in a buttered pudding dish about twenty minutes. Serve hot with cream and sugar. Cooked prunes, apricots, peaches or berries, passed through a sieve, may be substituted for the apples. From one fourth to one half a pound of prunes will be needed; the quantity is largely a matter of taste. The same quantity of chopped dates or figs, stewed with a little water, may be used.

Mother's Apple Pie Recipe

Fill the space between the crusts with apples, sliced thin, rounding up the slices so as to make a very full pie; add two or three tablespoonfuls of water and bake in a slow oven. When done, with a sharp knife, cut around the pie between the two crusts and carefully lift off the upper crust. To the apples add half a cup or more of sugar, a few grains of salt, a tablespoonful of butter, and a grat ing of nutmeg; mix thoroughly with a silver spoon or knife, spread evenly over the crust, replace the upper crust, pressing it down to meet the apple, if necessary, and sift powdered sugar over the top. Serve when slightly cooled with cream and sugar.

Apple Or Mince Pie Recipe, With Apple Meringue

Bake an apple or mince pie, prepared in the usual manner, having the upper crust of puff or flaky pastry and rolled out rather thin. Shortly before serving, spread over the pie an apple meringue and set the pie into a very moderate oven to cook the meringue. After ten or twelve minutes, increase the heat to color the meringue delicately. Serve the pie soon after removal from the oven.

Apple Meringue Recipe

Peel and grate one large tart apple adding to the pulp, meanwhile, a tablespoonful of lemon juice and a cup of sugar. Beat the whites of two eggs dry, then gradually beat in the sugar and apple and use as indicated above.