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Classic
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page 290
with a spoon; put it into a pie-tin lined with pie-paste; cover with a top crust
and bake about forty minutes.
The result will be a delicious, juicy pie.
APPLE CUSTARD PIE. No. I.
Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of thick
stewed apples, strained through a colander. Beat the whites and yolks of the
eggs lightly, and mix the yolks well with the apples, flavoring with nutmeg.
Then beat into this the milk, and lastly the whites. Let the crust partly bake
before turning in this filling. To be baked with only the one crust, like all
custard pies.
APPLE CUSTARD PIE. No. 2.
Select fair sweet apples, pare and grate them, and to every teacupful of the
apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted
butter, the grated rind and half the juice of one lemon, half a wine-glass of
brandy, and one teacupful of milk; mix all well, and pour into a deep plate
lined with paste; put a strip of the paste around the edge of the dish and bake
thirty minutes.
APPLE CUSTARD PIE. No. 3.
Lay a crust in your plates; slice apples thin, and half fill your plates; pour
over them a custard made of four eggs and one quart of milk, sweetened and
seasoned to your taste.
APPLE CUSTARD PIE. No. 4.
Peel sour apples and stew until soft, and not much water left in them; then rub
through a colander; beat three eggs for each pie to be baked, and put in at the
rate of one cupful of butter and one of sugar for three pies; season with
nutmeg.
IRISH APPLE PIE.
Pare and take out the cores of the apples, cutting each apple into four or eight
pieces, according to their size. Lay them neatly in a baking dish, seasoning
them with brown sugar, and any spice, such as pounded cloves and cinnamon, or
grated lemon-peel. A little quince marmalade gives a fine flavor to the pie. Add
a little water, and cover with puff-paste. Bake for an hour.
MOCK APPLE PIE.
Crush finely, with a rolling-pin, one large Boston cracker; put it into a bowl,
and pour upon it one teacupful of cold water; add one teacupful of fine white
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