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
- 2 cups flour
- 1/2 cup water
- 2/3 cup butter
- Pinch saffron
- 2 egg whites
- 1 tsp salt
- Blend salt and flour in bowl
- In a sauce pan add water, butter (broken into small pieces), and saffron
- Put water on medium-high heat till the butter is melted and the saffron colour has spread
- Pour into flour and mix
- Add egg whites
- Form into ball and put in fridge for 20 min
- Roll out between sheets of wax paper
- Place in pie shell
- Blind bake at 400 degrees for 15 minutes
- 4-5 green apples
- Remove skin from apples
- Core and slice apples thinly
- Add cinnamon, ginger, and sugar
- Place apples in pie shell
- Cover with pastry, poke hole in the middle, brush with egg if desired
- 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.