Today, I’m going to be recreating a recipe for a German apple pie from the Registrum Coquine - the contents of which are suited for a middle-class palette of medieval European world
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Ingredients 6 apples 2 cups flour water butter (or oil) ground cinnamon ground nutmeg cloves (either whole or ground) honey (if the apples are too tart)
Method 1 - Peel and Chop Apples To begin making an apple pie, we need apples. Though the original recipe doesn’t state any particular apples, tart apples tend to make the best filling. Peel your apples, and chop them into fairly evenly-sized chunks so they cook evenly. I found that about 6 apples suited a pie fit for about four people.
2 - Prepare the Filling When your apples are chopped, go toss some butter (or oil) into a pot, and let it melt. When it’s foaming, toss in your freshly-grated nutmeg, cinnamon, and a few cloves, and stir them around so they’re all covered in hot butter. You can, of course, crush your cloves, but I enjoy the sensation of biting into a whole clove - it’s up to you!
When your spices have cooked a little, toss in your chopped apples! Stir everything around so they’re all covered in butter and let it all cook away over a medium heat for a few minutes - until they soften and turn golden. At this point, take them off the heat and let them rest while you make your dough.
3 - Make Pie Dough Since the original recipe assumes people know how to do this, we’re going to be using a cup or two of plain flour mixed with a little water. Add it little by little until it comes together into a cohesive dough. Knead this together until it’s smooth, and roll out using a rolling pin. Do this twice - once for the base of the pie, and twice for the lid. Roll the dough out fairly thin, as the whole pie won’t be baked for too long.
Pour some olive oil (or butter) into a pie dish, and stretch your pie dough over it, tamping it down with your knuckles into the corners.
4 - Assemble Pie Pour the cooked apples into your pie dish, spreading it out evenly. When this is done, place your other circle of dough over the top. Crimp the edges of the two discs of dough together - it doesn’t matter if it doesn’t look too pretty! It’ll bake wonderfully, and taste delicious either way!
When your pie is ready, toss the whole thing into the centre of an oven preheated to about 180°C/356°F for about 25 minutes!
When the pie is done, take it out of the oven to cool down to room temperature before dividing up and digging in! Drizzle some honey over the slice you’re eating to really amplify it’s texture!
The finished pie is delicious and sweet, the spices forming a lovely warming sensation with each bite. The texture of the cooked apples is practically melt-in-your-mouth, and contrasts with the pie crust! As a side note, the pie crust itself - once cool - is rather tough. However the crust on the base of the pie is soaked in the juice from the apples during the cooking process, and is a much more palatable part of the pie. If I were to make this again, I’d either omit the top lid of the pie, or remove it before serving.
Mini raw caramel apple cheesecakes, with a cinnamon spiced walnut base, covered in creamy vanilla cheesecake, and topped with chewy date caramel apple. The recipe is up at www.rawberryfields.co.uk
I kept a food diary for a week to try to figure out why I had such an awful fucking stomach ache lol. The ache passed before I reached a conclusion, but I then decided to draw all that I’d eaten! It was loads of fun, I haven’t ever really drawn food like this before.
This is my version of Mother’s apple pie. She made deep dish apple pies and I never saw her use a recipe. It seemed like she just peeled and sliced and voila, there was our pie! Well, I peeled and sliced and here is my pie. Perhaps my dish was not deep enough?
I had an aunt who hated making pies, but she married a man who loved eating pie. When she and my uncle first got married, she had reluctantly agreed that she would make him two pies per year. She was not, he told her, to try to slip pies from a bakery past him.
Now my aunt could do many things perfectly. She was a fine artist and needlewoman, she headed committees both civic and charitable, but she never seemed to make any pies and was always several years in arrears and my uncle would tease her about it. When her son grew up and married, his wife enjoyed baking, so she and my aunt made a plan- My cousin’s wife prepared several pies. Instead of baking them, however, she popped them into the freezer. Their plan was that my aunt would pull her daughter in law’s frozen pies out of the freezer, put them into her own oven and serve them to my uncle. He would smell the baking pie, they thought, and he’d naturally assume that my aunt had made it herself and this way she would eventually get caught up.
But my uncle was wilier than they had counted on. He discovered the stored pies in the freezer and after he enjoyed eating them, he informed them that simply baking a pie was not enough. The bargain, he told them, was that my aunt would make the pies herself from scratch.
My aunt and uncle have been gone a long time, but wherever Uncle Bud is, he is still keeping count of the pie-less years and Aunt Lois is bemoaning the fact that she is falling farther and farther behind in her quota of pies.
The best part is that this recipe is insanely easy. Found it on AllRecipes.com. The lattice is actually really simple too, it only looks complicated. Just check out this tutorial on YouTube.
