French Apple Pie

This is from one of the cutouts I told you about in an old post  that I found in the cookbook from 1933, given to me by my mother in law.  I have no idea when this was in the newspaper, since there isn't any indication on either side of it but I believe it's from the 40's or 50's. Either way, I made this for my father in law a few years ago around the holidays and it is delicious. More like a cobbler to me than a pie, but really, really good!

Cover the bottom of an 8 in pie pan thickly with sliced apples. I used about 5-6 good sized apples. I like to use Granny Smith or similar apples for these kind of things since the tartness contrasts with all the sweet, but use whatever apples you like! Sprinkle the fruit with the grated rind and juice of 1 lemon. Then sprinkle 2/3 cup of sugar mixed with 1/4 teaspoon cinnamon and 1 T of flour. Dot liberally with butter. Cover with the following batter:
Beat 2 egg yolks into 1/4 cup of milk mixed with 1 tablespoon melted butter and 1/2 teaspoon vanilla. Sift in 1 cup flour less 2 tablespoons, 1/2 c sugar 1 teaspoon baking powder and a few grains of salt. Beat until smooth and put over apples. Bake in a hot oven about half an hour. When done turn upside down and cover with a meringue made with 2 egg whites. Bake in a slow oven until meringue is set.

Like I said, this is an old recipe. I took hot oven as 375 and slow oven 300. I think it took it about 20 minutes or so for the first baking. I used the "stick a knife in it and if it comes out clean, it's done" technique. I don't remember how long for the meringue. I just kept an eye on it and when the meringue started to brown and look dry, I took it out. But like I said, DELICIOUS! If you're not big on meringue, Cool Whip or whipped cream would be just as wonderful!

Comments

  1. Wow, this looks absolutely delicious!! And I love the history behind the pie. Love this blog so much, and can I really tell how much work you put into it.

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