Page:Meier - The Art of German Cooking and Baking.djvu/235




 * 4 medium sized sour apples

½ cup of sugar


 * 2 eggs

½ cup of cream

2 tbsps. of sugar

¼ tsp. of cinnamon

Preparation: The paste is prepared as given under No. 16. The apples are peeled, cored, sliced, placed into a pie tin lined with paste, sugar strewn over and baked in oven.

The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm.


 * ⅓ lb. of cold butter

¾ glass of cold water

3 cups of flour


 * 4 medium sized apples

½ cup of sugar

¼ tsp. of cinnamon

¼ glass white wine

Preparation: The paste is prepared like No. 16. Half of it is rolled out and the pie tin lined with it. The apples are peeled, cored, sliced, put into the crust which is not yet baked, sugar and cinnamon strewn on, the white wine sprinkled over, the rest of the paste rolled out, 4 slits cut in the center and placed over the apples, fastening the edge well by pressing it down and cutting off the superfluous crust. Bake to a nice brown color.


 * ⅓ lb. of cold butter

¾ cup of cold water

2¼ cups of flour


 * 1–2 qts. of berries

1 cup of sugar

Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of the crust, line a pie tin with it, fill with berries and sugar, cover as before, (see No. 18), and bake in oven to a nice brown color.


 * ¼ lb. of butter

½ cup of water

1½ cups of flour

1–2 qts. of berries

1 cup of sugar


 * 1 pt. whipped cream

2 tbsps. of sugar

1 tsp. of vanilla