Apple Pie

Tarte aux Pommes

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Large Apples (Tart)
  • A Cupful of Sugar
  • A Teaspoonful of Sweet Spices, Blended Equally
  • 2 Tablespoonfuls of Water
  • A Tablespoonful of Butter
  • Powdered White Sugar


Are and slice the apples nicely. Then put them in a porcelain-lined saucepan, and let them stew gently, adding the water and the butter. Season well with a little ground cinnamon, mace and allspice. When done, take off and allow to cool a little. Make a flaky Pie Crust and line the tin plates, after greasing slightly with butter, and bake the Under Crust slightly brown. Take out and fill in with the Apples, and then cover the top with a thin layer of Crust. Decorate the edges, and set in the oven to bake. When a nice, delicate brown, take out and let them cool. Remove from the tin plate by slightly loosening the outer edge with a knife. Turn over into a china plate, sprinkle with powdered white sugar, and serve cold or hot. A Pie is always better served cold when made of fruit.

The above is the general rule to be observed in making Pies. Sometimes the Pies are left open, being covered with tiny strips of Paste. This is a matter of taste. Utilize odd bits of Paste and fruits thus.