1 ts Cinnamon 2 tb Flour 1 tb Butter or margarine 3/4 c Sugar (1 c for tart apples) 4 Mcintosh apples 4 Cortland apples Line bottom of pie plate with thin crust, let it drape over edge of plate. Slice apples into plate until it is HEAPED over top. Mix the cinnamon and flour into the sugar and pour this over the apple slices. Dot the top with pieces of the butter. Now cut around the plate to rid the excess crust. Roll out top crust and "smear" center (6 inches or so) with crisco... Make 5 or 6 slits near middle.. Sprinkle with flour.. Fold and put on pie. This makes it easier to place on pie. Unfold, then cut off to within 1 1/2 " any access and fold under the other crust making finger "folds" to seal all around. Now walk to sink and holding pie in one hand ..run it quickly under cold water to PARTIALLY rinse off flour.. This is what makes it "flaky". Cook at 350 for about 1 hour ..until golden brown and a sharp knife inserted feels NO firm apples. This recipe from Gertrude Ingraham of Westbrook, Maine.. used since 1940 -----
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1831 Marlborough Pudding Recipe - The Cook Not Mad Cookbook - The Old Cookbook Show
1831 Marlborough Pudding Recipe - The Cook Not Mad Cookbook - The Old Cookbook Show After a first (failed) attempt at this pie, we went back to the old cookbooks and did a lot of research about this pie. The origin seems to be in England, with the first written recipe for this pie appearing around 1660.
Recipe as it appears in the cookbook: Take twelve spoons of stewed apples, twelve of wine, twelve of sugar, twelve of melted butter, and twelve of beaten eggs, a little cream, spice to your taste; lay in paste, No.3 in a deep dish; bake one hour and a quarter.
Ingredients: 3 large eggs, beaten 175 mL stewed apples 175 mL sherry 175 mL sugar 175 mL butter, melted 60 mL 35% cream 5 mL (1 tsp) grated nutmeg 5 mL (1 tsp) cinnamon Pie dough for a single crust 9 shallow pie
Method: Preheat oven to 180ºC (350ºF) In a bowl mix together all of the ingredients and place in a lined 9 pie dish. Bake for about 60 minutes or until the custard is just cooked.