Dessert
Sliced apple pie
Sliced apple pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them.
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.
- sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them.
- Add more sliced apple, more sugar, a little more lemon, and proceed in this way until the dish is full.
- Bake in a steady oven to a golden brown, covering the pie with paper for the first ten minutes.
Historical transcription
Source method
- 1
Line a deep pie-dish with good puff paste. Put into this peeled and cored and thinly-sliced apples; sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them. Add more sliced apple, more sugar, a little more lemon, and proceed in this way until the dish is full. Cover with a round of puff paste, pinch together the edges of the upper and lower crusts, and cut several slits in the upper to allow the steam to escape. Bake in a steady oven to a golden brown, covering the pie with paper for the first ten minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.