This is a simple pseudo apple pie recipe, if there is such a thing. Only the border of the dish has crust, which means you’re not rolling out dough and trying to gently place it in the pan – or you could use this recipe to finish off that little bit of pie crust that you have – or you could simply leave it off if you’re gluten free.
What is interesting here is that it’s just apples, lemon, eggs, and sugar. There are no spices – no cinnamon or nutmeg – which I find unusual. In a good way.
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Source: The Compendium of Cookery and Reliable Recipes, 1890