Apple Pie

2015-11-22
  • 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.

Ingredients

  • 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)

Method

Step 1

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.

Step 2

Put in the mixing bowl the flour, ½ cup of sugar and the salt.

Step 3

Mix together the flour mixture and the milk mixture with the yeast until a dough is formed.

Step 4

Knead the dough by hand for 5 minutes on a floured board.

Step 5

Coat another mixing bowl with oil and place the dough inside.

Step 6

Cover the bowl with a cloth and let the dough rise for 1 - 2 hours or until the dough doubled in size.

Step 7

Core, peel and cut apples into six pieces. Then cut those apple pieces in half horizontally.

Step 8

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.

Step 9

Once the water is boiling, begin to add sugar, spices and lemon peel to taste.

Step 10

Continue cooking until apples are soft but not mushy, about 20 - 30 minutes.

Step 11

Once cooked through turn off the heat.

Step 12

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.

Step 13

Butter a 9 inch pie tin so that the pie tin so that the pie can be removed easily.

Step 14

Place the rolled out pie dough from step 1 and place it in the center of the pie tin.

Step 15

Cut away any excess pie crust that overflows from the tin.

Step 16

Place the apples on top of the pie crust.

Step 17

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.

Step 18

Place the rolled out pie dough from step 6 on top of the apples.

Step 19

Cut away the excess pie crust that overflows from the tin.

Step 20

Crimp the edges of the pie crust with a fork all around the pie.

Step 21

Cut 3 slits using a knife on the top pie crust to let steam out of the pie.

Step 22

Cook the pie at 375 degrees Fahrenheit for 40 minutes.

Step 23

Cool the pie for at least 15 minutes.

Step 24

Enjoy!


Recipe Historical Context

Historical Context on American Cookery

Recipe Type: Tags: , , , ,
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