Apple Pie - 1865
|Mrs. Goodfellow?s Cookery as it should be: A new manual of the dining room and kitchen by Mrs. Goodfellow|
Fill a pudding dish with pared and cored apples-the tart baking apple. Fill each hole of the apples with good brown sugar. Cut very thinly the rind of 2 lemons, then cut into narrow stripes and lay on the top of the apples; squeeze the juice of the lemons into a cup and add a little cold water. Pour this over the apples and sprinkle over more sugar, quite thickly. Then cover the whole with a nice puff pastry. Bake it rather slowly on hour; serve hot.