Apple Pie from 1890-1905

Apple Pie from 1890-1905

Join me as I try out Christmas recipes circa 1900!

Last year, I shared three recipes from three different cookbooks. You can find them here:


Delicate Cake

Christmas Cookies

You can also find all my recipe videos in one easy playlist on my YouTube channel. (Be sure to hit that subscribe button while you’re there!)

This first recipe is for Apple Pie from a mix of cookbooks, one published in 1890, the other in 1905.

Pie Crust

I made my own pie crust following this recipe:

  3 cup flour

  1 cup butter or margarine

  2 tsp salt

  Cold water

  • Mix flour and salt in bowl.
  • Add in half of the butter and cut into the flour with a pastry cutter, or use fingers until it’s in pea-sized balls. Add rest of butter and cut in the same.
  • Pour in cold water a tablespoon at a time. Mix by hand until correct consistency is reached.
  • Separate into two balls. Chill until ready to bake, at least 30 minutes.

Apple Pie

I ended up doing an amalgam of two recipes.

A Book for a Cook by Pillsbury, published in Minneapolis, Minnesota, 1905


The Compendium of Cookery and Reliable Recipes, as prepared by Mrs. E. C. Blakeslee of Chicago, Miss Emma Leslie of Philadelphia, and Dr. S. H. Hughes, chemist, of Boston, published in Chicago, 1890

I baked my pie at 425 F for 15 minutes, then turned the oven down to 375 F for 30 minutes.

Pie Crust Cookies

Turn the extra pie crust into pie crust cookies!

Pie crust dough

1/4 cup melted butter

Cinnamon sugar

  • Roll out pie crust dough.
  • Cut dough into fun shapes and place on baking pan.
  • Wipe with butter and sprinkle in cinnamon sugar.

I baked these cookies along with my pie at 425 F for 15 minutes.

Thank you for joining me!

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