Apple Pie

America Frugal Housewife

Apple Pie

When you make apple pies, stew your apples very little indeed; just strike them through, to make them tender. Some people do not stew them at all, but cut them up in very thin slices, and lay them in the crust. Pies made in this way may retain more of the spirit of the apple; but I do not think the seasoning mixes in as well. Put in sugar to your taste; it is impossible to make a precise rule, because apples vary so much in acidity. A very little salt, and a small piece of butter in each pie, makes them richer. Cloves and cinnamon are both suitable spice. Lemon-brandy and rose-water are both excellent. A wine-glass full of each is sufficient for three or four pies. If your apples lack spirit, grate in a whole lemon.

…presented to you from The American Frugal Housewife – Dedicated to those who are not ashamed of economy, by Mrs. Child…

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3 Responses to Apple Pie

  1. Danielle Hinesly says:

    Happy Thanksgiving to a grand group of writers.
    Thanks for an always-thoughtful column.

  2. QNPoohBear says:

    Have you seen the new book Northern Hospitality: Cooking by the Book in New England (University of Massachusetts Press, 2011)? I went to an author talk last week and they have actually compiled as many recipes as they could include from early cookbooks, including this apple pie recipe and others from the same cookbook. They then cooked a bunch of the recipes according to the original instructions to show us Thanksgiving foods from colonial and colonial revival times. Check out their website
    http://www.stavelyandfitzgerald.com/index.htm

    It’s a really interesting book and right up your alley.

  3. The Damsels says:

    Cool. I’ll have to check it out! Thanks for sharing! Jennifer

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