Bedfordshire Apple Florentine Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century recipe, traditionally made at Christmas.


  • 1 lb. (½ k.) short pastry
  • 4 large cooking apples


Peel and core the apples, place in a deep buttered pie dish. Sprinkle with 2 tablespoons of sugar and a teaspoon of grated lemon peel. Cover with a rather thick crust of short pastry and bake for 30 minut