Cost : N/A
$: 0-20$$: 21-40$$$: 41-60
- Yield : 1 pie
- Servings : 6
- Prep Time : 1m
- Cook Time : 40m
- Ready In : 2m
American Cookery originally called for Paste No 3. for this pie crust recipe. However, the recipe called for emptins. Because yeast was one of the only leavenings available at the time 1798. Emptins is made from materials left over from the brewing process and was probably used to preserve yeast.
- 1 ½ cup all purpose flour
- 150 mL warm milk
- 1 ¼ teaspoon instant yeast
- 3 tablespoon melted butter / oil
- ½ teaspoon salt
- ½ cup sugar
- 8 Granny Smith apples
- Sugar to taste (~1 cup)
- 1 peel from fresh lemon
- Cinnamon to taste (~tablespoons)
- Rose water (substitute 1 tsp vanilla extract)
Mix together warm milk, 1 tablespoon sugar, yeast and oil in a small bowl. Chef’s note: make sure that the milk is not boiling because you want to make sure that you do not kill the yeast.
Put in the mixing bowl the flour, ½ cup of sugar and the salt.
Mix together the flour mixture and the milk mixture with the yeast until a dough is formed.
Knead the dough by hand for 5 minutes on a floured board.
Coat another mixing bowl with oil and place the dough inside.
Cover the bowl with a cloth and let the dough rise for 1 - 2 hours or until the dough doubled in size.
Core, peel and cut apples into six pieces. Then cut those apple pieces in half horizontally.
Place the apple in a 6 quart or more pot and fill with water. Turn on the stove to medium -high heat until water boils.
Once the water is boiling, begin to add sugar, spices and lemon peel to taste.
Continue cooking until apples are soft but not mushy, about 20 - 30 minutes.
Once cooked through turn off the heat.
Roll half of the pie dough into the shape of a circle on a well floured cutting board using a rolling pin so that the dough about 1/8th an inch thick and can cover a 9 inch pie tin.
Butter a 9 inch pie tin so that the pie tin so that the pie can be removed easily.
Place the rolled out pie dough from step 1 and place it in the center of the pie tin.
Cut away any excess pie crust that overflows from the tin.
Place the apples on top of the pie crust.
Roll other half of the pie dough into the shape of a circle on a well floured cutting board using a rolling pin so that the dough about 1/8th an inch thick and can cover a 9 inch pie tin. This will be the top crust.
Place the rolled out pie dough from step 6 on top of the apples.
Cut away the excess pie crust that overflows from the tin.
Crimp the edges of the pie crust with a fork all around the pie.
Cut 3 slits using a knife on the top pie crust to let steam out of the pie.
Cook the pie at 375 degrees Fahrenheit for 40 minutes.
Cool the pie for at least 15 minutes.