Ingredients Jump to Instructions ↓

  1. 3 1 pastry pie

  2. 5-6 tart apples

  3. 1/4 teaspoon salt

  4. 2/3 cups sugar

  5. 1 teaspoon or more of butter

  6. 1 grating of nutmeg

  7. 3 tablespoons of cold water

Instructions Jump to Ingredients ↑

  1. Instructions Take a little more than 1/2 of the pastry crust Turn it over on the board already dredged with flour. Knead slightly to get into a compact mass, then roll into a round to fit the plate. Lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate. Pare five or six tart apples and slice them on the plate. Use enough apples to round the slices up well. Mix the salt and sugar and sprinkle it over the apple. Put little bits of butter, here and there, add a grating of nutmeg. Roll out the rest of the crust in the same manner as the first and cut six or eight half-inch slits in the center to form a design. Leave the paste on the board while the edge of the pastry is brushed over with cold water, then put about three tablespoons of cold water over the apple. Lift the pastry from the board and set it over the apple, letting it lie loosely, as it will shrink in banking. Press the edge of the upper piece of paste upon the edge of the lower and trim if needed to make them even. Then brush the two edges together with cold water and bake about half an hour. The oven should not be too hot or the pastry will brown before it is cooked. After the pie has been in the oven six or seven minutes, the paste should have contracted and risen somewhat. .


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