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Simple Apple Pie Cooking Recipe

Below is the quick and easy cooking recipe for Apple Pie.

When apples are very small and green, they are nice stewed whole, with the skins on, and strained when soft, and sweetened. Pare, quarter, and take out the cores of the apples, when of a large size. If they are not ripe, stew them with just water enough to prevent their burning. When soft, sweeten and season them to the taste. When apples are ripe, they make better pies not to be stewed before baking. Fill your pie plates, cover them with a thick crust, and bake them from half to three-quarters of an hour. When baked sufficiently, cut the upper crust through the centre, remove it carefully with a broad knife, put a piece of butter, of the size of a walnut, into a pie, sweeten it to your taste, and if the apples are not tart enough, squeeze in the juice of part of a lemon—flavor the pie with either nutmeg, rosewater, or grated lemon peel. Apples cut into quarters, without paring, and stewed soft in new cider and molasses, make good plain pies. The apples should be strained after stewing, and seasoned with cinnamon or nutmeg. If made quite sweet, it will keep good several months. Dried apples should have boiling water turned on to cover them, and stewed till very soft. If they are not tart enough, turn in sour cider, when they are partly stewed. A little orange peel stewed with the apples, gives them a fine flavor. Season them, when soft, with sugar and nutmeg, and strain them if you like.

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