340 Year Old Apple Pie Recipe From 1685 - Old Cookbook Show - Glen And Friends Cooking
Apple Pie Recipe From 1685 - Old Cookbook Show - Glen And Friends Cooking
Today on the old cook book show Glen Cooks an apple pie recipe from 1685. This old recipe is for an apple pie... but not once in the title or the main body of the recipe does it mention or call for apples.
So let's talk about apples - the recipe calls for 'Pippins'; none of the pippins available today are the same as in the 1600s. None of the pippins available today are related to the pippins in the 1600s. In the 1600s the word 'Pippin' meant the fruit of the Malus M. domestica tree - what we would call today an 'Apple'. In the 1600s the word 'Apple' just meant 'Fruit' and was applied to every fruit and many vegetables like tomatoes, potatoes, eggplant, pineapples, etc, etc, etc.
A Made Dish of Butter and Eggs.
Take the yolks of twenty four eggs, and strain them with cinnamon, sugar, and salt; then put melted butter to them, some fine minced pippins, and minced citron, put it on your dish of paste and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom.
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Make This Apple Pie Filling for your Pies & Tarts
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Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Apple Pie Cheesecake
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Apple & Cheese Pie from 1553
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The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes
My delicious Apple Pies, for the full list of ingredients and instructions, see below|:
For the pastry:
275g plain flour
2 tbsp icing sugar
140g cold butter, cut into dice
3-4 tbsp cold water
For the filling:
2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm
2 eating apples –pink lady or braburn
25g unsalted butter
Juice of a lemon
4 tbsp caster sugar
1 tbsp caster sugar for the top of the pies
Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling.
Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool.
Fold the sliced eating apples into the cooked apple.
Heat your oven to 200°C and have a muffin tray ready.
Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids.
Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar
Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard.
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Apple Pie Recipe | Emojoie ASMR cooking
Apples are in season so I made an apple pie this time!
I made three apple pies through trial and error.
We tried three different times to boil the apples for 10, 20, and 30 minutes.
The video footage shows an example of cooking apples for 30 minutes. This makes it look like apple jam, so I recommend simmering for 10-20 minutes.
A freshly baked apple pie with crème fraîche épaisse from France, clotted cream from England, and vanilla ice cream is very delicious.
I will show you how to make a simple apple tart with leftover pie dough at the end of the video.
Please watch the video until the end.
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????
Pie dish 21cm
◼Pie dough (brisée)
200g flour
3g (½ tsp) salt
30g sugar
130g cold unsalted butter
35g cold water
*Make two doughs with the ingredients above for the bottom dough and the top dough.
◼Filling
8-9 apples (1.35 kg apple slices)
75g unsalted butter
180g sugar
20-25g Lemon juice (Half a lemon)
◼Eggwash
1 egg yolk
15 g milk
➢Method
Put flour, sugar, salt and butter in a food processor and blend.
When it becomes sandy, add water and bring the dough together.
Fold the dough and chill in the refrigerator.
Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
Roll out the pie dough, place it in the mold, and add the apples.
Cut the pie dough into strips and place them on top of the pie.
Fold the outside of the pie dough into the mold.
Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.
#emojoie #asmrcooking #applepie