GREEN APPLE PIE
Ladies' Home Journal, August, 1887

Now, here’s a dandy pie to make with your not-quite-ripe fall apples. Popular in women’s magazines in the 1880’s, this unusual and delicious pie packs a punch between the tart apples and the lemon slices. If you don’t have an apple tree, you can substitute Granny Smith apples.

"Peel and slice juicy, tart apples and fill a shell of paste with them. Strew thickly with sugar and scatter thin slices of lemon here and there. Cover with a top crust. Eat warm, with sweet cream and plenty of sugar."

Author’s note: This works best with apples that are just a few weeks from being ripe. If you pick apples too early, they will be hard and won’t taste good.

6 cups pared, sliced, just-under-ripe apples
1/2 cup brown sugar*
1/2 cup white sugar*
2 Tbsp. flour
1/2 lemon, seeds removed, sliced paper thin
A dab of butter
pastry for double-crust pie

Toss apples, sugars, flour, and lemon slices together, pile into an unbaked shell, dot with butter. Cover with a top crust (not lattice), vent, and crimp.

Bake in a 375 degree F oven about an hour, until filling bubbles and crust is brown.

*You can adjust sugar according to your taste and the tartness of your apples.

Source: The Lost Art of Pie Making Made Easy by Swell Barbara