
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). These are proportions for one pie.
Preserved exactly as written in the original source
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Crush finely with a rolling pin, one large Boston cracker
put it into a bowl and pour upon it one teacupful of cold water
add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg
line the pie-plate with half puff paste
pour in the mixture
cover with the paste and bake half an hour
Modern guidance to help you succeed with this vintage recipe
The crushed cracker absorbs water and sugar syrup, creating a soft, apple-like texture through hydration and gelatinization of starches. The lemon's pectin and acidity mimic apple's tartness and help set the filling, while the grated rind provides aromatic oils that enhance the fruit-like perception. The puff pastry's laminated butter layers create steam pockets during baking, producing flaky layers that contrast with the tender filling.
The cracker mixture can be prepared up to 2 hours ahead and held at room temperature, covered. Do not assemble the pie more than 30 minutes before baking, as the moisture will make the pastry soggy. Unbaked puff pastry can be rolled and fitted into the pie plate, then refrigerated for up to 4 hours before filling.
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The pastry will soften over time. Serve at room temperature or rewarm individual slices in a 350°F oven for 8-10 minutes to re-crisp the crust.
AI-generated tips from Chef Cecil's culinary database
The cracker mixture can be prepared up to 2 hours ahead and held at room temperature, covered. Do not assemble the pie more than 30 minutes before baking, as the moisture will make the pastry soggy. Unbaked puff pastry can be rolled and fitted into the pie plate, then refrigerated for up to 4 hours before filling.
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The pastry will soften over time. Serve at room temperature or rewarm individual slices in a 350°F oven for 8-10 minutes to re-crisp the crust.