1913 - Dishes and Beverages of the Old South

Green Apple Pie

DDV CULINARY

Take apples a little bigger than the thumb's end, cut off stalks and nibs,
and slice crosswise in three, dropping them in water as sliced to save discoloration.
Make a rich syrup--three cups sugar, one cup water, to four cups sliced fruit.
Boil and skim, throw in the apples, with a blade or so of mace,
and cook quickly until preserved through.
Either bake between crust in the common way,
or bake crust crisp after pricking well,
and spread with the preserved fruit.
Else make into small turnovers, but bake instead of frying them--
and be sure the oven is hot enough to brown, but not to burn.
Or you may make the green apples into shortcake,
putting fruit only between the layers of crust,
and serving with rich sauce or sweetened cream.