No. 1855 — Thin Layered Apple Pie
English historical translation of Molokhovets recipe No. 1855 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a noodle-like dough from an egg, a tablespoon cream, half a teaspoon salt, a scant glass flour (more than three quarters) and half a spoonful butter.
Divide into four and roll each piece extremely thin to the size of a plate.
Place a sheet in a buttered pan and brush with butter. Add thinly sliced cored but unpeeled apples, from one and a half pounds in all, and sprinkle with sugar, using half a pound altogether.
Add another pastry sheet buttered on both sides and continue layering. About a quarter pound butter is used overall.
Brush the top with warmed butter and bake in a very hot oven. As apple juice runs out, frequently spoon it over the pie.
Continue until the juice caramelizes; the period oven time ranges from twenty to forty-five minutes.