Deep-dish Apple Pie Recipe

This is the genuine English Apple Pie--they would call ours an apple

tart. It is made in oval baking-dishes of thick yellow ware, about two

and one-half or three inches deep, and with flat rims an inch in width.

The first thing to do is to invert a teacup--preferably one without a

handle--in the bottom of the dish, then core and pare sour, juicy

apples--any number, from six to a dozen, depending on the size of the

family and the dish--and divide them in eighths. Arrange these in

alternate layers with sugar in the dish, with a generous sprinkling of

whole cloves over each layer, and pile, layer on layer, until not

another bit of apple can go in anywhere without toppling out. The apples

are piled up as high again as the depth of the dish, or higher. Now lay

over all a very rich biscuit dough, lightly rolled out to one-fourth

inch in thickness. Decorate this with leaves, or other cut-out designs,

and arrange them over the covering and moisten the under sides with

water, to make them adhere during the baking. Place long strips of the

dough over the brim of the pie-dish, and press with the bowl of a spoon

in concentric designs. Bake in a moderate oven for an hour. Pieces of

the crust are cut off for serving, and spoonfuls of the apple pulp are

served with them on the plate, then, as soon as convenient the inverted

cup is removed, and the rich liquid collected under it is spooned over

each serving of crust and apples.

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