Apple Pie

11.

Source

To make pies of greene Apples.
Take your Apples and pare them
cleane, and core them as ye wil a quince
then make your coffin after this man-
ner, take a litle fayre water, and halfe
a fishe of butter, and a litle Saffron,
and set all this upon a chafindyshe, tyll
it bee hote, than temper your flower
with this sayd licour, and the white of
two egges, & also make your coffin and
season your Apples with Cinamon,
Ginger and Sugar inough. Then put
them into your coffin, and bake them.

A Proper New Booke of Cookery 1575

Crust

• 2 cups flour
• 1/2 cup water
• 2/3 cup butter
• Pinch saffron
• 2 egg whites
• 1 tsp salt

1. Blend salt and flour in bowl
2. In a sauce pan add water, butter (broken into small pieces), and saffron
3. Put water on medium-high heat till the butter is melted and the saffron colour has spread
4. Pour into flour and mix
5. Add egg whites
6. Form into ball and put in fridge for 20 min
7. Roll out between sheets of wax paper
8. Place in pie shell
9. Blind bake at 400 degrees for 15 minutes

Filling

• 4-5 green apples
• Cinnamon
• Ginger
• Sugar

1. Remove skin from apples
2. Core and slice apples thinly
3. Add cinnamon, ginger, and sugar
4. Place apples in pie shell
5. Cover with pastry, poke hole in the middle, brush with egg if desired
6. Bake for 350 degrees until fully baked

I made this pie without measuring the filling.  Just add equal parts of cinnamon ginger and sugar and it will be good.  This makes a wonderful pie, and is amazing with icecream.

With this pie I’m starting to get the hang of hot water pastry.  I would love to get to try doing one at an event.

For working out this recipe I based it on comparing the eggs (which are given in this recipe) to the amount of egg in other modern recipes.  It seemed to work well.