Apple-Jam Pie
Apple-Jam Pie
The International Cook Book (1914)
Alexander Filippini
6 medium apples
1oz sugar (2 tbs)
1/2 tsp vanilla essence
4 tbsp raspberry marmalade (used fruit spread)
Powdered sugar
Pie paste (use gluten free pie crust)
Peel and core apples, cut them in halves then finely slice and place them in a bowl with sugar and vanilla. Turn them well in the seasoning. Roll out on lightly-floured table a quarter-pound pie paste very thin. Line the inside of buttered pie plate with paste, spread raspberry marmalade on the bottom, neatly arrange apples over. Egg the edges, cover the pie with a layer of paste, press edges together, trim superfluous paste around the border, make a few incisions on top, lightly egg the surface. Then set in oven for thirty minutes. Remove, sprinkle a little powdered sugar over, and serve.
Peel and core apples, cut them in halves then finely slice and place them in a bowl with sugar and vanilla.
Turn them well in the seasoning. Spread raspberry marmalade on the bottom.
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