Pare, core, and slice ripe, tart winter apples—Pippins, Greenings, or Baldwins—line your dish with a good crust, put in a layer of fruit, then sprinkle light-brown sugar thickly over it, scatter half a dozen whole cloves upon this, lay on more apples, and so on, until the dish is well filled. Cover with crust and bake. Sift powdered sugar over the top before sending to table.
Apple Pie (No. 2.) ✠
Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoonful butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover.
Eat cold, with powdered sugar strewed over it.
Apple Custard Pie. ✠
- 3 cups stewed apple.
- Nearly a cup white sugar.
- 6 eggs.
- 1 quart milk.
Make the stewed apple very sweet, and let it cool. Beat the eggs light, and mix the yolks well with the apple, seasoning with nutmeg only. Then stir in gradually the milk, beating as you go on; lastly add the whites; fill your crust and bake without cover.
Apple Méringue Pies. ✠
Stew and sweeten ripe, juicy apples, when you have pared and sliced them. Mash smooth, and season with nutmeg. If you like the flavor, stew some lemon-peel with the apple, and remove when cold. Fill your crust, and bake until just done. Spread over the apple a thick méringue, made by whipping to a stiff froth the whites of three eggs for each pie, sweetening with a tablespoonful of powdered sugar for each egg. Flavor this with rose-water or vanilla; beat until it will stand alone, and cover the pie three-quarters of an inch thick. Set back in the oven until the méringue is well “set.” Should it color too darkly, sift powdered sugar over it when cold. Eat cold.
They are very fine.