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Sunday, June 8, 2008

Fannie Farmer Apple Pie

4 or 5 sour apples
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon butter
1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from the edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.
Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

This recipe is from the "Boston Cooking School Cookbook", 1921, by Fannie Farmer

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