Apples, peeled and cored
Sugar or other sweetener
Crust as desired
Stew green or ripe apples when you have pared and cored them. Mash to a smooth compote, sweeten to taste and, while hot, stir in a teaspoonful of butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste or bake without cover. Eat cold, with powdered sugar strewed over it.
Common Sense in the Household by Marion Harland, New York, 1871
Comment: We have taken the liberty of adding a descriptive term here and there to the titles of recipes as given by the author. Particularly in the case of something like “apple pie,” which comes in variants of texture, spicing, presentation and other factors which likely number in the hundreds, a decent respect for the opinions of mankind (as well as the practical realities of the naming structure of webpages) demands the occasional clarification.