Saturday, July 2, 2016

Medieval Apple Pie Perfected!

Apple pie

Long time readers will know that for years, I've tried to work on making a good, yummy, apple pie that was also period correct for the SCA. My favorite recipe is a 16th c one. And while the filling is delicious, the crust always left something to be desired. Until now.

Earlier this year, I tried a new way to make a 15th C pie crust but it wasn't quite there. However, I knew I was finally on the right track. This is what I did this time.

First, the recipe for documentation purposes:

then make a dough of sugar, flour, oil, water and salt, mix them together to make the dough, spread it over the bottom of a low pan, and put the mixture in so that it is no more than a finger deep; cook it in the oven or on the fire as is directed for the other tortes; when almost cooked, get wafers, crumble them over the Tart - those wafers should be made with good sugar; when cooked, garnish with sugar and rosewater. (Italy, 15th C)

Then, what I used:

  • 2 1/4 cups flour
  • 1/2 cup of sugar
  • 1/2 cup of oil
  • 1 teaspoon of sea salt
  • 1/2 cup ice cold water

Basically, I cut the oil down from last time and dramatically increased the sugar in the crust. I also kneaded in more flour than is shown here before rolling it out. After mixing everything together and rolling out the dough, I put half the dough in the pie pan and baked it for about 12 min at 375F. The other half I cut into strips to add as the cover for the pie.

The filling was the same as always, sugar and cinnamon on top of the boiled apples. It's simple, it's period, and it's delicious.

The nice thing about this crust is it's thin, it's flaky, and it's pretty good on it's own - basically, everything you want in a crust. Also, it's period correct for the 15c and it's correct for Lent. Yay!


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