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Susan Gilbert's late nineteenth century British cookery manuscript
Page 100
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A Crust for Apple - pies &c Rub 6 oz of butter in 10 oz of flour, mix it into a stiffish paste, with as little water as possible, beat it well and roll it thin, bake it in a moderate oven. An Apple Pie Peel and core the fruit, having wiped the outside, which with the cores boil in a little water, till it tastes well, strain it and put a little sugar, a bit of bruised cinnamon simmer it again, in the mean time place the apples in a dish, a paste being put round the edge, one layer is in sprinkle half the sugar, sliced lemon peel, squeeze a little lemon juice in or a glass of Cider if the apples have lost their flavour, put in the rest of the apples sugar and the liquor, that you have boiled. then put your Crust on
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A Crust for Apple - pies &c Rub 6 oz of butter in 10 oz of flour, mix it into a stiffish paste, with as little water as possible, beat it well and roll it thin, bake it in a moderate oven. An Apple Pie Peel and core the fruit, having wiped the outside, which with the cores boil in a little water, till it tastes well, strain it and put a little sugar, a bit of bruised cinnamon simmer it again, in the mean time place the apples in a dish, a paste being put round the edge, one layer is in sprinkle half the sugar, sliced lemon peel, squeeze a little lemon juice in or a glass of Cider if the apples have lost their flavour, put in the rest of the apples sugar and the liquor, that you have boiled. then put your Crust on
Szathmary Culinary Manuscripts and Cookbooks
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