"Mother's Apple Pie (From "Practical Cooking and Serving.")
Ann Arbor Cookbook, 1904
Line the pie-plate, and cover the apples with paste, as usual. Fill the space between the crusts with apples, sliced thin, rounding up the slices so as to make a very full pie. Add 2 or 3 tablespoonfuls of water, and bake in a slow oven. When done, with a sharp knife cut around the pie between the two crusts, and carefully lift off the upper crust. To the apples add 1/2 a cup or more of sugar, a few grains of salt, a tablespoonful of butter, and a grating of nutmeg. Mix thoroughly with a silver spoon or knife. Spread evenly over the crust. Replace the upper crust, pressing it down to meet the apple, if necessary, and sift powdered sugar over the top. Serve, when slightly cooled, with cream and sugar.