One of several apple pie/pudding options that Amelia gives us, this one consists of lightly stewed apples in a crust with a sauce added after cooking.
Pare, quarter and core tart apples, lay in paste No.3, cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar butter, cinnamon, mace, wine or rose water q: s:
You will need
- Apples, enough to fill your dish
- Crust: Paste No. 3 or Jiffy/Bisquick mix (enough for a top and bottom crust)
- Sugar
- Butter
- Cinnamon and/or Mace
- Wine or Rose Water
- Quarter and core your apples. Pare means peel, so do that too. Do enough to fill your dish(s) heaping.
- Make Paste No. 3.
- Put the bottom crust in, then add your apples. Now work the top crust, knead it a bit, add more egg to it, roll it out thick and lay it on top. You want this crust to be extra tough because you will have to take it off! Make sure that you don't pinch the top and bottom crusts together, fortify the edges separately.
- Bake! 350-375 till it is done. Don't cook it too much, you want your apples to have some bite.
- Take it out and let it be until you can handle it. Gently raise the top crust and add your ingredients. Any or all: sugar, butter, cinnamon, mace, wine, rose water. I like the butter wine and spice combo. Add lots of liquid and butter, until your apples are swimming.
- Put the crust back on and serve it up warm. Take a picture and post a comment.
As it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste.
I have made this several times now and it always comes out great. Sometimes I let people add their own ingredients per slice, which is pretty delightful, especially for people with restricted diets.
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