To Finish the Pie Mixture

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Pare, core, and chop, not very fine, some tart juicy apples; put to them one-third as much of the prepared meat; stone one pound of raisins, and cut a quarter of a citron in small bits; add a gill of brandy, and enough sweet cider to make the whole quite wet. A peck of apples, pared and chopped, with a quart bowl of the prepared meat, and the raisins, citron, and cider, as above-mentioned, with a large teacupful of brown sugar, is enough to make six or seven pies the size of a dinner plate. A teacupful of fine chopped suet may be added if liked, or a tablespoonful of butter to each pie, as it is to be baked.