1864 Blog - Pettigrew/Bricker

Dear Sally,
        I miss home very much but I must keep fighting. One of the things I miss the most is your apple pie. I put the recipe for the apple pie that we have here below. In your next letter can you send me your recipe. It won't be near as good as yours but it will be closer than the one here.
                       Love,
                           Fitzhugh Johnston Pettigrew



Apple Pie

Ingredients for filling

• 8 medium-sized apples
• 1 Tbsp butter
• 1 cup white sugar
• 1/2 cup culinary rose water
• A little grated nutmeg

Ingredients for Crust

• 1/2 cup butter
• 2 cups flour
• Pinch of salt
• Cold water
• 1 egg

Directions
Core the apples, chop coarsely and stew until softened — about 15 minutes. When done, add the butter, sugar, rose water, and nutmeg, and mix well.
Prior to making the apple filling, make the dough. Rub the butter into the flour, add the salt and mix in enough cold water (a few tablespoons at a time) to make a nice dough. Roll out enough dough to line a deep pie dish. Line the dish with the dough and fill with the apple mixture. Roll out the remaining dough and cover the dish. Glaze with beaten egg and bake for 30 minutes in a moderate oven (375° F).