Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 2-crust pie
1 cp sugar
1/2 tsp powdered ginger
1 tsp powdered cinnamon
1/4 tspd nutmeg
1/4 tsp salt
2 tbsp flour
3 tbsp strong tea
1 tbsp lemon juice
4 cps sliced pared and cored apples (about 8 or 9)
2 tbsp butter or margerine
1 - Roll out 1/2 pastry for bottom crust.
2 - Fit loosely into 9-inch pie pan.
3 - Start oven at hot (425 degrees F.).
4 - Combine sugar, spices, salt, flour, tea, and lemon juice.
5 - Mix well.
6 - Alternate sliced apples and sugar mixture until pan is filled, heaping slightly in center.
7 - Dot with butter or margerine.
8 - Roll out top crust and cut slits for escaping steam.
9 - Place over apples.
10 - Trim pastry and press edges together with tines of fork.
11 - Bake 40 to 50 minutes or until apples are tender and crust is browned.
Makes 6 servings.
Serve warm with wedges of sharp American Cheddar.