Apple Pie
Ingredients:
225g (8oz) Pastry
Apples
To every 450g (1lb) un-peeled Apples allow:
50g (2oz) Moist Sugar (Soft Brown Sugar)
1 tbsp Lemon Juice
1 Egg White
½ tsp Lemon Peel, finely minced
Caster Sugar
To Serve: Mrs. Beeton’s Rediscovered Rum & Raisin ice cream
Method:
Peel, core and slice the apples.
Put into a deep pie dish, just capable of holding them, with the sugar, placing a small cup upside down in the middle of them.
Place a border of pastry around the edge of the dish.
Cover with pastry and ornament as desired. Bake for 30 minutes.
Remove from the oven.
Brush the pie with lightly whisked egg white, sprinkle with some caster sugar and a few drops of water.
Put the pie back into the oven and finish baking and being careful that it does not catch or burn, which it is very liable to do after the crust is iced.
If made with a plain crust, the icing may be omitted.
Serve with two scoops of Mrs. Beeton’s Rediscovered Rich Rum & Raisin Ice Cream
Time:
30 minutes before the crust is iced. 10 to 15 minutes afterwards.
Sufficient. Allow 2 lbs. of apples for a tart for 6 persons.