Dessert
Apple meringue pie
Marion Harland’s original method for Apple meringue pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Slice and stew ripe, tart apples;
- Sweeten plentifully, and beat in, while hot, a tablespoonful of butter.
- Sift powdered sugar over all.
Historical transcription
Source method
- 1
Slice and stew ripe, tart apples; run through the colander or vegetable press into a bowl. Sweeten plentifully, and beat in, while hot, a tablespoonful of butter. Have ready buttered pie-plates lined with puff paste; when the sauce is cold fill these shells with it and bake until very lightly browned. Cover with a meringue, slightly sweetened and flavored with vanilla or other essence; set in a hot oven and bake until the meringue begins to color. Sift powdered sugar over all. Eat cold.
Nutrition pending
No invented nutrition numbers.
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