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Dessert

Pie

A baked apple pie with a two-layer dough crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Roll out half of the dough to fit the bottom of a shallow dish.

Assemble and bake

  1. Slice the apples and layer them on top of the dough.

  2. Cover the apples with the remaining dough, sealing the edges.

  3. Bake in the oven until the crust is golden brown.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Apples
Provide the filling that cooks down into the pie's soft, moist body.
Dough
Forms the bottom and top crusts that enclose the filling and brown in the oven.

The step that matters

Sealing the edges of the top crust. A tight seal keeps juices from escaping during baking, so the filling stays moist and the crust does not leak or dry out.

“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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