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.

Mmm, pie.