Filling. Take one quart apples, peel and cut in slices, cook in
two cups water, one cup sugar, and a little lemon juice and brandy;
leave until cold. Take up with a croquette drainer, fill the pie
plate that has been lined. Sprinkle a little cinnamon or nutmeg
on the top, put on a teaspoon butter in small pieces, put the crust
on the top.
Trim the edges all around, prick with a fork, make three cuts
in the centre, bake in a rather quick oven twenty-five minutes.
Serve cold with American cheese as dessert.
THE SWEDISH, FRENCH
Apple Meringue Pie a la Walde
Tourte a la Meringue aux Pommes, a la Walde
Make a pie crust from puff pastry and bake [see recipe: Orange
Pie], fill.
Filling. Take one quart apples, peel and cut in slices, cook in
two cups water, one cup sugar, and a little lemon and brandy,
leave until cold. Take up the apples, put in the baked pie crust,
sprinkle with cinnamon or nutmeg. Decorate with whites of
three eggs — beaten to a stiff meringue with three even tablespoons
sugar. Decorate the pie with the meringue on the top in strips
across (checks) and all around through a fancy tube.
Bake in oven until golden brown on top. Serve with whipped
cream as dessert.
Apple Pie ( Tourte aux Pommes ) a l’Americaine
Take one quart apples, peel and cut in thin slices, sprinkle with
one cup sugar, a little cinnamon, and a little nutmeg. Flavor
with three tablespoons brandy, add one cup water, one tablespoon
butter✪ Apple Pie, mix all together. Fill a deep dish with the apples, roll
the pie crust thin [see recipe: Pie Crust], cover the dish with the
crust. Bake in oven until the apples are well done and the crust
golden brown. Serve cold with whipped cream.
Plum Pie ( Tourte aux Prunes ) a l’Americaine
Put two quarts plums on stove with one cup sugar and two cups
water. Let simmer — skimming repeatedly until the syrup be¬
comes nice and glossy. Leave in the juice until cold, then remove
the stones. Line the pie plate with pie crust, put the plums
into the crust. Cut fancy strips of the pie crust and put them in
checks across the pie. Put in oven, bake until well done. A
little speck of clove✪ Plum Pie (Tourte aux Prunes) a l’Americaine in this pie greatly improves its flavor.
Plum Pie ( Tourte aux Prunes ) a la Europeenne
Cook two quarts plums and leave until cold. To one and a
half cups of the liquid add one tablespoon cornstarch dissolved in
half cup liquid✪ Plum Pie (Tourte aux Prunes) a la Europeenne, thicken the juice, add the plums — half of them
stoned and half unstoned — leave until cold. Line the pie plate
with the pie crust [see recipe: Pie Crust], fill with the plums,
cut fancy strips of the pie crust and put in checks across the top
of the pie. Put in oven, bake until golden brown.
AMERICAN COOK BOOK
387
Plum Pie ( Tourte aux Prunes) a la Ericsson Hammond
Cook the plums and leave until cold. Line a pie plate with
puff pastry, fill with beans, make a cover from the pastry, put on,
and bake. When done, remove the cover and beans, fill. To one
and a half cups of the liquid the plums have cooked in add one
tablespoon cornstarch dissolved in half cup water✪ Plum Pie (Tourte aux Prunes) a la Ericsson Hammond, thicken the
juice, add the plums, leave until cold, fill the crust, cover with
whipped cream. Put the cover on and serve.
Cherry Pie ( Tourte aux Cerises) a la Europeenne ✪ Cherry Pie (Tourte aux Cerises) a la Europeenne
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Filling. Take one quart apples, peel and cut in slices, cook in
two cups water, one cup sugar, and a little lemon juice and brandy;
leave until cold. Take up with a croquette drainer, fill the pie
plate that has been lined. Sprinkle a little cinnamon or nutmeg
on the top, put on a teaspoon butter in small pieces, put the crust
on the top.
Trim the edges all around, prick with a fork, make three cuts
in the centre, bake in a rather quick oven twenty-five minutes.
Serve cold with American cheese as dessert.
THE SWEDISH, FRENCH
Apple Meringue Pie a la Walde
Tourte a la Meringue aux Pommes, a la Walde
Make a pie crust from puff pastry and bake [see recipe: Orange
Pie], fill.
Filling. Take one quart apples, peel and cut in slices, cook in
two cups water, one cup sugar, and a little lemon and brandy,
leave until cold. Take up the apples, put in the baked pie crust,
sprinkle with cinnamon or nutmeg. Decorate with whites of
three eggs — beaten to a stiff meringue with three even tablespoons
sugar. Decorate the pie with the meringue on the top in strips
across (checks) and all around through a fancy tube.
Bake in oven until golden brown on top. Serve with whipped
cream as dessert.
Apple Pie ( Tourte aux Pommes ) a l’Americaine
Take one quart apples, peel and cut in thin slices, sprinkle with
one cup sugar, a little cinnamon, and a little nutmeg. Flavor
with three tablespoons brandy, add one cup water, one tablespoon
butter, mix all together. Fill a deep dish with the apples, roll
the pie crust thin [see recipe: Pie Crust], cover the dish with the
crust. Bake in oven until the apples are well done and the crust
golden brown. Serve cold with whipped cream.
Plum Pie ( Tourte aux Prunes ) a l’Americaine
Put two quarts plums on stove with one cup sugar and two cups
water. Let simmer — skimming repeatedly until the syrup be¬
comes nice and glossy. Leave in the juice until cold, then remove
the stones. Line the pie plate with pie crust, put the plums
into the crust. Cut fancy strips of the pie crust and put them in
checks across the pie. Put in oven, bake until well done. A
little speck of clove in this pie greatly improves its flavor.
Plum Pie ( Tourte aux Prunes ) a la Europeenne
Cook two quarts plums and leave until cold. To one and a
half cups of the liquid add one tablespoon cornstarch dissolved in
half cup liquid, thicken the juice, add the plums — half of them
stoned and half unstoned — leave until cold. Line the pie plate
with the pie crust [see recipe: Pie Crust], fill with the plums,
cut fancy strips of the pie crust and put in checks across the top
of the pie. Put in oven, bake until golden brown.
AMERICAN COOK BOOK
387
Plum Pie ( Tourte aux Prunes) a la Ericsson Hammond
Cook the plums and leave until cold. Line a pie plate with
puff pastry, fill with beans, make a cover from the pastry, put on,
and bake. When done, remove the cover and beans, fill. To one
and a half cups of the liquid the plums have cooked in add one
tablespoon cornstarch dissolved in half cup water, thicken the
juice, add the plums, leave until cold, fill the crust, cover with
whipped cream. Put the cover on and serve.
Cherry Pie ( Tourte aux Cerises) a la Europeenne