No. 1853 — Apple and Apricot-Prune Shortcrust Pie
English historical translation of Molokhovets recipe No. 1853 from the 1901 Russian cookbook, retaining original methods and measures.
Knead two glasses (two thirds pound) flour with a third pound butter and about half a glass water including a little rum; roll out thin and form a rectangular tart with raised edges.
Peel three to five sweet apples, slice into very thin half-moons and arrange in overlapping rows on the pastry; sprinkle with a quarter glass sugar, glaze the pastry rim with egg and bake.
Separately peel and chop two or three tart apples or six apricots. Add scalded prunes, optional spoonful rum, a little lemon zest, a finely torn leaf of gelatin, half a glass sugar and one and a half to two glasses water.
Cook until soft and thick, sieve and spread over the baked tart.
Cut into equal oblong pieces with a very sharp knife to serve.