A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The result will be a delicious, juicy pie.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
tart apples enough for a pie
about three tablespoonfuls of sugar
a teaspoonful of cinnamon
a small level tablespoonful of sifted flour
two tablespoonfuls of water
a few bits of butter
Original Instructions
1
Peel, core and slice tart apples enough for a pie
Community Notes
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Sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter
3
Stir all together with a spoon
4
Put it into a pie-tin lined with pie paste
5
Cover with a top crust and bake about forty minutes
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The flour absorbs excess juice from the apples as they cook, preventing a soggy bottom crust while creating a glossy, cohesive filling. Tossing the apples with sugar before baking draws out moisture through osmosis, which then mingles with the cinnamon and dissolved sugar to form a flavorful syrup. The butter dots add richness and help conduct heat evenly throughout the filling, while the water provides initial moisture that becomes steam, helping to cook the apples through before the crust over-browns.
Make Ahead
The pie dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time and covering the edges with foil if they brown too quickly.
Storage
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. To refresh, reheat individual slices in a 350°F oven for 10-15 minutes to re-crisp the crust. Avoid covering tightly, as trapped condensation will make the crust soggy.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The pie dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months—bake directly from frozen, adding 15-20 minutes to the baking time and covering the edges with foil if they brown too quickly.
Storage
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. To refresh, reheat individual slices in a 350°F oven for 10-15 minutes to re-crisp the crust. Avoid covering tightly, as trapped condensation will make the crust soggy.
