Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 23. One of the earliest known cookbooks by an African American author.
Macerating the apple slices with sugar and spices draws out their natural juices through osmosis, creating a flavorful syrup that mingles with the added water and wine. The wine's acidity helps break down pectin in the apples, preventing a gummy texture while enhancing flavor complexity. The layering technique ensures even spice distribution, and the liquid creates steam during baking that helps cook the apples uniformly while keeping them moist.
Before You Begin
•This historic recipe requires interpretation: use 2-3 pounds of tart apples (Granny Smith or similar), ½-¾ cup sugar depending on apple sweetness, and ¼ teaspoon each of ground spices
•Prepare your pastry dough ahead and chill for at least 30 minutes before rolling—this prevents shrinkage and ensures a flaky crust
•Slice apples ¼-inch thick for even cooking; thinner slices will disintegrate while thicker ones won't cook through in 45 minutes
•A 'gill' of wine equals ¼ cup; use a dry white wine or apple cider as a non-alcoholic substitute
•The phrase 'paste a pudding dish' means line a deep pie dish with pastry dough on the bottom and sides
•Plan to serve this warm with a sweet sauce like custard, hard sauce, or sweetened cream as was traditional in the 1860s
Key Equipment
9-inch deep-dish pie plate or 2-quart baking dishRolling pin for pastrySharp knife or mandoline for slicing applesPastry brush for sealing edges
Ingredients
Instructions
1
Make Ahead
The pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The apples can be peeled and sliced up to 4 hours ahead; toss with lemon juice and refrigerate to prevent browning. Assemble the pie no more than 30 minutes before baking to prevent the bottom crust from becoming soggy.
Storage
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices in a 350°F oven for 10-12 minutes to restore crispness to the crust. The pie can also be frozen after baking for up to 2 months; thaw overnight in the refrigerator before reheating.
Community Notes
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Paste a pudding dish; first a layer of sliced apples, sugar to taste, cloves, nutmeg, cinnamon, and ginger, alternately, until filled; add half pint water and one gill wine; cover with rich pastry and bake until done.
