Ingredients
- Large cooking apples
- Pie paste
- Nutmeg
- Sugar
- Butter
Directions
- Prepare apples, pare and core. (Be careful to not to make holes through.)
- Enclose each in the usual pie paste. Place in a pan.
- Fill apples with a little nutmeg, butter and sugar. Leave the tops of apples open.
- Flute with fingers the top of the crust.
- This is an ornamental dish when baked. Eat with hard sauce.
Source — Creole Cookery Book
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