So - apples have always been important. Visit one of my favorite food history sites www.foodtimeline.org to explore more about apple history! Here are some very old apple recipes that I thought I would share and one for Swedish Apple Pie from our recent history that is 'crustless'. It seems to come from the late 1960's or early 70's. After all, we didn't have much time for crusts...we were going back to work. What a shame."More or less, this simple but surprisingly little-practiced rule is true in using an oven: try to fill every inch of space in it. Even if you do not want baked apples for supper, put a pan of them with whatever is baking at from 250 to 400 degrees. They will be all the better for going slowly, but as long as their skins do not scorch they can cook fast. They make a good meal in themselves, with cream if you have any, or milk heated with some cinnamon and nutmeg in it, and buttered toast and tea."
Pare and core enough apples to fill a dish. Make batter of:
1 quart milk
2 cups flour
Pour this over the apples and bake in a quick oven. Serve with sauce.
2 apples stewed and when cold put through a fine sieve then add 1/2 cup powdered sugar. Beat the white of 1 egg stiff, then add the apple and beat until stiff. Serve with a thin custard flavored with vanilla.
Swedish Apple Pie
3/4 cup sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. vanilla
1 cup chopped apples
1 cup chopped nut meats
Beat egg until lemon colored. Blend in balance. Spoon into greased 9 inch pie plate. Bake at 350 degrees for 30 minutes. Serve with whipped cream or vanilla ice cream.
I hope where you live you might be able to make it to an orchard for an apple picking excursion - there's just something so special about doing that! If not, I'm sure you can find apples in abundance at your market. Welcome autumn with the comforting smells of apple and cinnamon!