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How to Prepare Fillings for Apple Pies

Never soak any pie filling over night. Dried or evaporated apples should be cooked until swelled, about one quart of water to half pound of fruit. When fruit has been cooked tender, stir in about a cup and a half of granulated sugar with the amount of sugar depending on the sourness of the fruit. Add a pinch of salt.

Cooked Green Apple Pie

Take as many apples as you wish for your pies, peel and core them, also cut out all defective and rotten places. Put apples in dish, add a little water and put on stove and let cook. When soft, sweeten to taste, let cook just a little longer stirring them well then let cool. When cool, flavor with lemon or lemon juice, cinnamon or nutmeg. Line pie pan with your pie dough and bake until a light brown.

Canned Apples No. 1

Take the apples out of the can, pour off the liquid, and chop up the apples, sweeten to taste, add a tablespoon of melted butter, flavor with nutmeg, cinnamon or the juice of one lemon. Line a pie pan with your pie crust and fill, put on top crust. Top crust must have several places cut in it to let the steam escape. Bake until a light brown and filling is bubbly.

Canned Apples No. 2

Take the apples out of the can, put the juice in a dish and apples in another, chop up the apples adding ½ cup of granulated sugar to each pie. Put the juice on the stove and let it come to a boil. Dissolve a little cornstarch in cold water and stir in enough to make it a little thick, add the juice of half a lemon, or flavor with cinnamon or nutmeg, stir well then mix into the chopped apples.

Line a pie pan with your pie crust and fill, put on top crust. Top crust must have several places cut in it to let the steam escape. Bake until a light brown and filling is bubbly.

Apple Pie Recipes

Sliced Apple Pie

Take good sound apples, peel, quarter, and cut out the core, then slice into thin slices. Line your pie pan with your pie dough, fill with the sliced apple, sprinkle over the apples half cup granulated sugar, more or less with amount of sugar depending on sourness of apples. Scatter little pieces of butter over it and flavor with the juice of half a lemon, cinnamon or nutmeg, sprinkle with a little flour. For top roll out your dough and cut into strip one inch wide and long enough to reach across the pie, lay across the pie about an inch apart, then lay strips cross the other way in like manner. Put in oven and bake until a light brown, and the apples are done.

Apple Meringue

Take two cups of cooked apples, dried, canned or fresh, mix in one cup sugar more or less with amount of sugar depending on the sourness of the apples, stir in the juice of half a lemon, beat the whites of two or three eggs stiff, adding a pinch of salt. Now mix the egg whites into the apples, (the apple must be cool). Line pie pan with your pie dough and fill, for top crust lay strips one inch wide and one inch apart across the pie, then lay more strips across the other way, forming a sort of checkerboard. Put in oven and bake a light brown.

If preferred the egg white can be put on top and not mixed in, but in this case the pie must first be baked, then the white put on and browned.

Apple Custard Pie

Take one cup of well cooked dried, fresh or canned apples, mash and rub through colander, add half cup granulated sugar, more or less, amount depending on the sourness of the apples. Now mix the yolks of two eggs, three tablespoons sugar, one heaping tablespoon of cornstarch or two of flour, one pint of milk and a pinch of salt, whip this well, then set on stove and let it come to a boil, then add apples and mix, take off and let cool. When cool, put mixture in pie pan that is lined with your pie dough and bake. When baked have the whites of the eggs whipped stiff with two tablespoons sugar added, spread on pie and return to oven and let brown.

NOTE: This can be made without boiling the custard.