Apple Pie
From “Housekeeping In Old Virginia”, By Marion Cabell Tyree, 1877
Pare and slice the apples. Make a little thick syrup of white sugar,
into which throw a few cloves, allspice, or mace, as you prefer. In
this syrup, scald a few apples at a time, taking them out and putting
more in till all are slightly cooked. Set aside to cool, then pour
into deep pie plates lined with paste. Dredge with flour. Put bits of
butter over all. Dredge again. Cover with paste and bake. A glass of
brandy or wine will improve it.
From “Housekeeping In Old Virginia”, By Marion Cabell Tyree, 1877
Pare and slice the apples. Make a little thick syrup of white sugar,
into which throw a few cloves, allspice, or mace, as you prefer. In
this syrup, scald a few apples at a time, taking them out and putting
more in till all are slightly cooked. Set aside to cool, then pour
into deep pie plates lined with paste. Dredge with flour. Put bits of
butter over all. Dredge again. Cover with paste and bake. A glass of
brandy or wine will improve it.
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