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Mrs. Somers’ Fried Apple Pie

Stew half a pound of dried apples until pink and dry; add two-thirds cup sugar, 1 teaspoon nutmeg, a few grains of salt.  Make a biscuit dough, break in pieces the size of an egg, roll very thin, spread the apple sauce on one-half, not too thick; fold over, wet the edges and pinch together; perforate with fork and fry rather slowly in deep fat; serve while warm with a homemade syrup or maple syrup.  Make a home-made syrup with two cups sugar, half brown and half white; half cup water; boil until smooth. – Mrs. Anna Somers, 1621 Jefferson street, Oakland.  Source: San Francisco Chronicle – 30 Nov 1919

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Mrs. Somers' Fried Apple Pie

Course Dessert

Cuisine American

Ingredients

• 1/2 lb dried apples
• 2/3 cup sugar
• 1 tsp nutmeg
• salt few grains
• biscuit dough
• 1 cup brown sugar
• 1 cup sugar
• 1/2 cup water

Instructions

1. Stew half a pound of dried apples until pink and dry

2. Add two-thirds cup sugar, 1 teaspoon nutmeg, a few grains of salt.

3. Make a biscuit dough, break in pieces the size of an egg, roll very thin, spread the apple sauce on one-half, not too thick; fold over, wet the edges and pinch together; perforate with fork.

4. Fry rather slowly in deep fat; serve while warm with a homemade syrup or maple syrup.

5. Make a home-made syrup with two cups sugar, half brown and half white; half cup water; boil until smooth.

Mrs. Chruch’s Raisin and Apple Pie

Third Prize – Raisin and Apple Pie – Mrs. M. L. Church, Berkeley

Pare, quarter and chop two good sized cooking apples, add one cup seedless or seeded raisins, one-half cup sugar, pinch of salt, two tablespoons of water and dash of nutmeg.  Line a pie plate with rich pastry and fill with the above mixture; cover with another piece of pastry after moistening the out edge of the lower crust.  Press crust firmly around edge and bake in a moderate oven about forty minutes or until apples are done and crust is a golden brown.  Source: The San Francisco Chronicle – 14 Dec 1919

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Mrs. Chruch's Raisin and Apple Pie

Course Dessert

Cuisine American

Cook Time 40 minutes

Servings 8 people

Ingredients

• 2 ea apples peeled and chopped
• 1 cup seedless raisins
• 1/2 cup sugar
• 2 tbsp water
• 1 pinch salt
• 1 dash nutmeg
• 1 ea pastry crust

Instructions

1. Pare, quarter and chop two good sized cooking apples, add one cup seedless or seeded raisins, one-half cup sugar, pinch of salt, two tablespoons of water and dash of nutmeg.
   
   

2. Line a pie plate with rich pastry and fill with the above mixture; cover with another piece of pastry after moistening the out edge of the lower crust.
   
   

3. Press crust firmly around edge and bake in a moderate oven about forty minutes or until apples are done and crust is a golden brown.
   
   

Mrs. Young’s Frosted Dried Apple Pie

Frosted Dried Apple Pie Is Attractive

One cup stewed and sifted dried apples, 1 cup sugar, 1 cup sweet milk, 1 whole egg and yolk of another, reserving the white for frosting; season with spices; bake in under crust the same as squash pie; beat white of egg with 2 tablespoons sugar and spread over top and brown slightly. – Mrs. Lily M. Young, Taylorsville.  Source: The San Francisco Chronicle – 9 May 1920

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Mrs. Young's Frosted Dried Apple Pie

Course Dessert

Cuisine American

Ingredients

• 1 cup dried apples
• 1 cup sugar
• 1 cup milk
• 2 ea egg 1 whole and yolk of other; white for frosting
• 2 tbsp sugar

Instructions

1. One cup stewed and sifted dried apples, 1 cup sugar, 1 cup sweet milk, 1 whole egg and yolk of another, reserving the white for frosting; season with spices
   
   

2. Bake in under crust the same as squash pie
   
   

3. Beat white of egg with 2 tablespoons sugar and spread over top and brown slightly.
   
   

Mrs. Bidwell’s Old English Apple Pie

Five or six apples peeled, cored and cut into small pieces and sprinkled with cinnamon.  Add a little water if apples are not juicy; put in baking dish; cream 1/2 cup flour and 1/2 cup sugar with 1/4 cup butter and place over apples in baking dish.  Cook for 30 minutes in oven until apples are done and crust well browned. – Mrs. R. N. Bidwell, 3721 Twenty-fifth street.  Source: San Francisco Chronicle – 9 May 1920

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Mrs. Bidwell's Old English Apple Pie

Course Dessert

Cuisine American

Ingredients

• 6 ea apples peeled, cored and chopped
• 1/4 tsp cinnamon
• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup butter

Instructions

1. Five or six apples peeled, cored and cut into small pieces and sprinkled with cinnamon.  Add a little water if apples are not juicy; put in baking dish
   
   

2. Cream 1/2 cup flour and 1/2 cup sugar with 1/4 cup butter and place over apples in baking dish.
   
   

3. Cook for 30 minutes in oven until apples are done and crust well browned.
   
   

Mrs. Hultquist’s Uncooked Apple Pie

Make a rich, flaky crust rather thick and bake a light brown.  When the crust is cold, grate 3 large or 4 small juicy apples of a fine flavor, add 1 cup of sugar and 1 tablespoonful of gelatine melted in the usual way; stir and fill the crust, set away for an hour, take 1 cup of cream, whip and spread over the pie, or beat the white of 1 egg with 3 tablespoons of sugar and 1 teaspoon of melted gelatin and spread over the pie. – Mrs. P. E. Hultquist, Red Bluff.  Source: San Francisco Chronicle – 14 Nov 1920

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Mrs. Hultquist's Uncooked Apple Pie

Course Dessert

Cuisine American

Ingredients

• 1 ea pie crust baked
• 3 large apples
• 1 cup sugar
• 1 tbsp gelatin melted
• 1 cup heavy cream

Instructions

1. Make a rich, flaky crust rather thick and bake a light brown.
   
   

2. When the crust is cold, grate 3 large or 4 small juicy apples of a fine flavor, add 1 cup of sugar and 1 tablespoonful of gelatin melted in the usual way; stir and fill the crust, set away for an hour
   
   

3. Take 1 cup of cream, whip and spread over the pie, or beat the white of 1 egg with 3 tablespoons of sugar and 1 teaspoon of melted gelatin and spread over the pie.