Tuesday, March 15, 2016

HFF 2.6: Juicy Fruits

Lazily Cleverly combined this challenge with Pi Day by making a fruit pie.

The Challenge:  Make something with fruit.

The Receipt: Apple Pie (American), found on page 279 of Sarah Josepha Hale's The Ladies' New Book of Cookery
Apple Pie (American).-- Apples of a pleasant sour, and fully ripe, make the best pies. Pare, core, and slice them line a deep buttered dish with paste, lay in the apples strewing in sugar to the taste, and a little grated lemon peel or cinnamon; cover them with the paste, and bake them in a moderate oven about 40 minutes. When apples are green, stew them with a very little water before making your pie. Green fruit requires double the quantity of sugar. Gooseberries and green currants are made in the same manner. 
Date/ Region: 1852 (5th ed), New York

How Did You Make It: Used the "Family Pie Paste" receipt on page 265 ("Rub half a pound of butter to a pound of flour and add water enough to knead it thoroughly"); the water came out to 1/2 cup. Rolled out half the paste, set it on a buttered pie tin, Sliced three Granny Smith apples (scant 1 1/2 lb) without peeling them, and set them on the crust, sprinkling over them 1/2 c. granulated sugar and 1 tsp. powdered cinnamon.  Rolled out the other half of the paste to make a top crust; pricked the top crust and baked the pie in a pre-heated oven at 350F for 45-50 minutes.

How Successful Was It? Adequate.  Not quite my usual apple pie (which has more spice), but still palatable.  I usually peel the apples before slicing them, but they're barely noticeable here. There was a larger-than-usual amount of liquid in the pie after baking, but it didn't affect the flavor or texture.

How Accurate Was It?  I used the most tart apple in the store, but they were still probably sweeter than heirloom baking apples would be.  Further research may be required.
Victorian Apple Pie Without Top Crust

Victorian Apple Pie
Mmm, pie.

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