Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Large Apples (Tart)
  • A Cupful of Sugar
  • A Teaspoonful of

Method

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 wit