This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• Short crust pastry
• 12 sliced and cored apples
• 2 cups molasses (you can substitute treacle or honey)
• cinnamon
• butter

Method: Line a deep cast-iron pie-pan with piecrust (shortcrust pastry) and fill with layers of apple alternating with molasses, cinnamon, and small bits of butter, and pour molasses over the top, using about a cup in all. Cover with a top crust and bake in a very slow oven (250°F or 120°C) for about 2 hours. Turn out in a dish and serve upside down.

This recipe is in the public domain and may be used freely.

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