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Pies and Tarts
Florentine apple pie
Florentine Apple Pie (Lattice topped apple pie, flavored with orange marmalade, chopped citron and vanilla)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (1902)

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Ingredients

For crust
Puff paste

Filling
1 pound of apples
1 pint of water
1/2 pound sugar
orange marmalade
chopped citron
a spoonful of vanilla

Garnish
Whipped cream




Directions

Pare and core 1 pound of fine apples.

Stew, but do not let them break in a syrup of 1 pint of water, and 1/2 pound sugar.

Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla, and poured over.

Lay strips of paste across, bake, and when cold serve with whipped cream.


Notes

The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. The cookbook was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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