Vintage Recipe Thursday

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All Vintage and Delicious.

Okay today we are going to jump into some Apple Custard Pies. I have several differ variations from different time areas. Enjoy and don’t eat too much.

Apple Custard Pie

Ingredients

• 1 1/2 cups of thick apple sauce
• 1 cup of sugar
• 1/3 cup of cornstarch
• 1/2 cup of cold water
• 1/2 teaspoon of nutmeg
• 1 well-beaten egg

Instructions

Line a pie tin with plain pastry. Now place thick apple sauce in a sauce pan and add sugar, cornstarch, and cold water. Dissolve starch in water. Place on the fire and bring to a boil and then cook slowly for five minutes. Cool and then add nutmeg and egg. Pour into prepared tins and bake for twenty-five minutes in a moderate oven.

Source

Mrs. Wilson’s Cook Book (1920).

Apple Custard Pie

Instructions

Line your pie-plates with a rich crust. Slice apples thin, half fill your plates and pour over them a custard made of four eggs and two cups of milk, sweetened and seasoned to taste.

Source

The International Jewish Cook Book (1919)

Apple Custard Pie No. 2

Instructions

Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes.

Source

The White House Cookbook (1887)

Apple Custard Pie No. 3

Instructions

Lay a crust in your plates; slice apples thin and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.

Source

The White House Cookbook (1887)

Apple Custard Pie No. 4

Instructions

Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg.

Source

The White House Cookbook (1887)