{"id":7595,"slug":"grated-apple-pie","title":"GRATED APPLE PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rich puff paste","four or five large tart apples","yolks of two eggs","about half a cup of sugar","a few raisins","a few currants","a few pounded almonds","a pinch of ground cinnamon","grated peel of a lemon","whites of the eggs","about three tablespoons of pulverized sugar"],"ingredients_norm":["rich puff paste","tart apple","egg yolk","sugar","few raisin","few currant","few pounded almond","ground cinnamon","peel of lemon","whites of the egg","powdered sugar"],"steps":["Line a pie-plate with a rich puff paste.","Pare and grate four or five large tart apples into a bowl into which you have stirred the yolks of two eggs with about half a cup of sugar.","Add a few raisins, a few currants, a few pounded almonds, a pinch of ground cinnamon, and the grated peel of a lemon.","Have no top crust.","Bake in a quick oven.","In the meantime, make a meringue of the whites of the eggs by beating them to a very stiff froth and add about three tablespoons of pulverized sugar.","Spread this over the pie when baked and set back in the oven until brown.","Eat cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w80:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"efe769786a22baa55cc6d9433aa1eb435eaffed4820396fd85ecf5d730cd2089","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/grated-apple-pie"}