Sliced Apple Pie
Ingredients
Directions
Prepare the pie
Line a pie pan with crust and sprinkle with sugar.
Fill with tart apples sliced very thin.
Sprinkle sugar and a very little cinnamon over the apples.
Add a few small bits of butter and a tablespoon of water; dredge the mixture in flour.
Cover with the top crust.
Bake
Bake for half to three-quarters of an hour.
Line the pans with crust, fill them with sliced apples, put on the top crust, and bake.
Finish and serve
Take off the top crust, put in sugar, bits of butter, and seasoning.
Replace the crust and serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tart apples (in the method)
- Provide the bulk and tartness of the filling and release juices as they cook.
- Sugar
- Adds sweetness and draws moisture out of the apples, helping form syrup.
- Butter (in the method)
- Adds fat and richness, and melts into the filling as it bakes.
- Flour (in the method)
- Thickens the juices released by the apples so the filling does not run out.
The step that matters
Dredge the apple mixture in flour. Flour absorbs the liquid the apples release as they bake and thickens it into a syrup. Without it, the juices can pool and make the bottom crust soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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