I love apple pies, but sometimes I get bored by the typical cinnamon-flavored pie, so when I saw a recipe for Lemon Apple Pie in a hundred-year-old cookbook, I decided to give it a try.
The pie was delightful – and nothing like any apple pie I’ve ever had before. Chopped apples are smothered in a tart lemony sauce.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Lemon Apple Pie
2 cups chopped apples
1 cup sugar
1/2 cup water
1 egg beaten
juice and grated rind of 1 lemon
1/2 cup saltine crackers (about 12 crackers), rolled fine (I put the crackers in a plastic bag and crushed with a rolling pin.)
pastry for a 2-crust, 9-inch pie
Heat oven to 425° F. Put the sugar, water, egg, lemon juice, and lemon rind in a bowl; stir to combine. Add the crushed saltine crackers and chopped apples, stir. Turn into pastry-lined pie pan. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350° F. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.