Apple Pie Recipe – Vintage
Posted by Warren
Makes one 9-inch pie, single crust, fruit filling
Favorite Dishes, by Carrie V. Shuman, 1893
A single crust apple pie in custard of an old fashioned twist that came from the 1893 Fair.
Apple Pie Recipe
Favorite Dishes, by Carrie V. Shuman, 1893
Apple Pie.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager.Sift into a chopping bowl three small cups of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four to six tablespoons of ice water, as may be needed to handle, roll thin and line a shell, into which slice thinly any tart apples that will cook rather quickly. Dredge with the grated rind of a lemon–a somewhat dry lemon is preferable–which has been mixed thoroughly with one tablespoon of sugar and one small teaspoon of corn starch. Now break an egg into a bowl, beat well and add four tablespoons of sugar and one cup of rich milk; pour this over the apples; with the jag iron cut the remainder of the paste into narrow strips and lay across to form squares. Bake in a moderate oven until the custard “sets.” Place on ice in summer; eat slightly warm in winter.
Alice Vineyard Brown.
A Cookbook with vintage pie recipes
The Favorite Dishes cookbook was one of a large number of culinary items that came out of the World’s Columbian Exposition held in Chicago in 1893. The Fair was held to commemorate the 400th anniversary of Columbus’s first voyage of exploration.
The Fair was perhaps the greatest public amusement of the 19th century. It was a phenomenal success. It included participation of more than 100 states, territories, countries and colonies, as well as thousands of concessionaires, from largest companies to entrepreneurs.
A Woman’s Building was one of the most important innovations at the 1893 Fair. Women from every part of America joined forces to present many aspects of women’s lives and contributions to the greater society.
One project was to raise money to help poor women who could not afford to pay their own way to attend the Fair. This Favorite Dishes cookbook was one method they used to raise these funds.
Apple Pie Recipe – Old Fashioned of 1893
—Ingredients—
or follow vintage lard pastry above
Filling
3 pounds tart apples
1 teaspoon fresh lemon zest
3/4 cup white sugar
1 teaspoon cornstarch
1 pint rich milk
2 whole eggs
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
3. Prepare the filling: Pour the fresh-squeezed lemon juice in the bottom of a large bowl. Add your lemon zest to the bowl. Peel, halve and core the apples. Be sure to remove seeds. Slice them evenly and slim into the bowl, coating them with the lemon juice as you go.
4. Follow vintage recipe above with these instructions. In a separate bowl, mix together the sugars and spices. Add them to the apples just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.
5. Scrape the filling into the bottom crust. Trim and crimp the crust.
6. Bake the pie on a baking sheet for 10 minutes at 400° F or until the crust looks dry, blistered, and blonde. Turner the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.
7. Cool the pie completely before cutting at least a few hours or warm in an hour. Store the pie uncovered in a cool place up to three days.
