A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Lay a crust in your plates
slice apples thin and half fill your plates
pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste
Modern guidance to help you succeed with this vintage recipe
The custard sets through egg protein coagulation, which occurs between 160-180°F, creating a silky texture that binds the apples. Slicing apples thinly ensures they soften completely during baking without releasing excess moisture that would prevent proper custard setting. Blind-baking the crust before adding filling prevents the bottom from becoming soggy, as the custard liquid would otherwise steam the raw pastry instead of crisping it.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated, or frozen for up to 1 month. The custard mixture can be prepared up to 4 hours ahead and refrigerated; whisk gently before pouring over apples. The pie is best served the day it is baked.
Store leftover pie covered loosely with aluminum foil in the refrigerator for up to 3 days. The custard will weep slightly and the crust will soften upon storage. For best texture, serve chilled or let stand at room temperature for 30 minutes before serving. Do not freeze, as the custard will separate and become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated, or frozen for up to 1 month. The custard mixture can be prepared up to 4 hours ahead and refrigerated; whisk gently before pouring over apples. The pie is best served the day it is baked.
Store leftover pie covered loosely with aluminum foil in the refrigerator for up to 3 days. The custard will weep slightly and the crust will soften upon storage. For best texture, serve chilled or let stand at room temperature for 30 minutes before serving. Do not freeze, as the custard will separate and become watery upon thawing.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
