No. 1624 — Inexpensive Layered Apple Pie
English historical translation of Molokhovets recipe No. 1624 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one egg, a tablespoon of cream, half a teaspoon of salt, a scant glass (more than three quarters) of flour and half a spoonful of butter into a noodle-like dough.
Divide into four and roll each piece into a very thin disc as large as a plate. Place the first on a buttered pan.
Brush with butter and cover with very thin slices of cored but unpeeled apple, using one and a half Russian pounds of apples in all; sprinkle with sugar from half a pound in all.
Add the next thin pastry disc, brushed on both sides with butter, and repeat, finishing with a disc lightly brushed with melted butter. Use a quarter pound butter for all layers.
Bake in a very hot oven, frequently basting with the released apple juice until it caramelizes. The original estimates twenty to forty-five minutes according to oven heat.
To provide
1 egg and 1 spoonful cream ½ teaspoon salt ½ spoonful butter | Almost 1 glass flour and 1½ pounds apples ½ pound sugar and ¼ pound butter |