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.
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.
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.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
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.
To be eaten with sauce.
