Aunt Sarah’s Apeas were traditionally baked in 6- or 7-inch (15- or 17.5-cm) earthenware saucers, which give the best results, so use small pie plates when making this recipe. During the 1880s and 1890s these popular Apeas were sold at the 1762 Red Lion Inn, now the Sumneytown Hotel, which happily is still in business. For Epiphany (January 6) each cake contained a bean, but since Apeas are now eaten mostly as a break
