Apple Tart or Pie
INGREDIENTS for good sized tart. -2 lbs. of apples, lb. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
AVERAGE COST, 10d.
Make puff-paste by either of the given recipes, with 1/2 lb. of flour place a border APPLE TRIFLE. of it round the edge of a pie-dish, and fill the dish with apples pared, cored and cut into slices; sweeten with moist sugar, putting it between the apples, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, APPLE TART. and bake in a hot oven from to hour, or rather longer, should the pie be very large. Whisk the white of an egg to a froth and when three-parts done, brush the pie over with this; then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly 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. The flavouring of an apple pie may be varied by a few spoonfuls of sherry, which very much improve the taste; a few cloves, or a few slices of quince.
TIME. hour before the crust is iced; 10 to 15 minutes afterwards.
APPLES AND RICE.