No. 1554 — Apple Pie à la Reine
English historical translation of Molokhovets recipe No. 1554 from the 1901 Russian cookbook, retaining original methods and measures.
Cream five yolks with half a glass sugar, add two glasses flour, a quarter Russian pound butter, a little lemon zest and optionally a tablespoon of rum, and knead well.
Roll to about the thickness of the blunt edge of a knife and cut two circles. Line the bottom of a tin mould with one and its sides with a strip of pastry.
Peel and chop ten medium or five large apples, moisten with a spoonful of table wine and stew briefly.
Add a quarter glass raisins, optionally a third glass sweet almonds and a few bitter almonds, half a glass sugar, one or two spoonfuls of cherry jam and candied orange peel.
Fill the pastry shell, cover with the second circle, seal edges, brush with egg white and sprinkle with rusks and sugar.
Bake for about an hour and a half.
The author suggests turning out about an hour before dinner and letting cool somewhat; then cover with three whipped whites mixed with half a glass sugar and brown briefly in the oven. Garnish with jam.
To provide
5 large or 10 medium apples Optional 1 spoonful rum and ¼ glass raisins Optional ⅓ glass sweet almonds and 10 bitter almonds 1–2 spoonfuls cherry jam | Candied orange peel No. 3782 ⅔ Russian pound flour, about 2 glasses One very full glass fine sugar ¼ Russian pound butter and 5 yolks |