Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

_Time._—½ hour. _Average cost_, 1_s._ 8_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from August to March. APPLE TART or PIE. _Ingredients._—Puff-paste, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. _Mode._—Make puff-paste by either of the given recipes, with ½ lb. of flour; place a border of it round the edge of a pie-dish, and fill the dish with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from ½ to ¾ hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, _which it is very liable to do after the crust is iced_. If made with a plain crust, the icing may be omitted. Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. _Time._—½ hour before the crust is iced; 10 to 15 minutes afterwards. _Average cost_, 9_d._ _Sufficient._—Allow 2 lbs. of apples to a tart for 6 persons. _Seasonable_ from August to March; but the apples become flavourless after February. APPLE TART (Creamed). _Mode._—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving