GERMAN APPLE PIE
(May .bo eaten hot or cold.)
Filling. Apples, IJlb. Dates, Jib. Sugar, two tablespoonfuls. Butter, loz. Cinnamon, one teaspoonful. Ginger, quarter-tcaspoonful. Method: Peel and core apples and cut into'small pieces. Put into a saucepan with rest of ingredients and stew till soft. Beat all together and allow r to cool. Paste. Flour, 41b. Sugar, 2oz. Cream of tartar, one teaspoonful. » Soda, half-teaspoonful. Buttef, ilb. Egg yolk, one. Milk, half-cup. Method; Cream butter and sugar. Add beaten egg and then sifted dry ingredients. Mix to firm paste with milk and roll out. Line dish with paste, put in filling, and cover with another layer of paste. Bake in a moderate oven.
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https://paperspast.natlib.govt.nz/newspapers/ESD19330923.2.147.4
Bibliographic details
Evening Star, Issue 21524, 23 September 1933, Page 20
Word Count
113GERMAN APPLE PIE Evening Star, Issue 21524, 23 September 1933, Page 20
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