No. 2615 — Apple Pie à la Reine
English historical translation of Molokhovets recipe No. 2615 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a dough from ½ pound of flour, a small glass of rum, a heaped tablespoon of fine sugar, 1 tablespoon of Provençal (olive) oil and enough water to bring the total liquid to about ½ glass. Knead thoroughly and roll out to roughly the thickness of the blunt edge of a knife. Cut two round discs.
Place one disc in the bottom of a tin mould and line its inner walls with a strip of dough. For the filling peel and finely chop 10 medium or 5 large apples. Add a tablespoon of finely chopped candied orange peel, about ¼ glass of raisins and 2–3 tablespoons of table wine. Stew briefly.
Combine with ⅓ glass of pounded sweet almonds, several bitter almonds, ½ glass of fine sugar and 1–2 tablespoons of cherry preserve. Put the filling into the pastry case, cover with the second disc, seal the edges, sprinkle with breadcrumbs and sugar, and bake about 1½ hours.
Turn onto a serving dish and decorate the top with preserves.
To provide
5 large apples or 10 medium ones. (1 tablespoon rum and ¼ glass raisins). (½ glass sweet almonds and 5–10 bitter almonds). 1–2 tablespoons of cherry juice. | ⅔ pound, that is 2 glasses, of flour. One very full glass of fine sugar. A small glass of rum and 2 tablespoons of Provençal (olive) oil. Orange peel No. 3782. |