Apple Pie Recipe – Vintage
Posted by Warren
Makes one 9-inch pie, double crust, fruit filling
The New-England Cookery, Josiah Parks, 1808
A double crust pirated simple apple pie. A double crust simple apple pie with an old fashioned twist but a most delightful taste.
Apple Pie Recipe
The New-England Cookery, Josiah Parks, 1808
To make an Apple or Pear Pie.
Make a good puff paste crust, lay some round the sides of the dish, pear and quarter your apples, and take out the cores; lay a row of apples thick, throw in half the sugar you intend for your pie;
mince a [unknown word] lemon-peel fine, throw in a few cloves, here and there one, then the rest of your apples, and the rest of your sugar.
You must sweeten to your palate, and squeeze in a little lemon juice.
Pectin in Apples
Boil the peeling of the apples and the cores in fair water, with a blade of mace till it is very good; strain it, and boil the syrup with the sugar till it is rich;
pour it into your pie, put on your upper crust, and bake it.
You may put in a little quince or marmalade, if you please.
Apple Pie Variation
One change that can be made is using brown sugar instead of granulated. Brown sugar adds a caramel note to the pie.
A Cookbook with vintage pie recipes
The New-England Cookery cookbook By Lucy Emerson was a pirated edition of Amelia Simmons’ American Cookery (1798). Much of the title page is copied from American Cookery and much of the text is a verbatim copy of the Troy, New York edition of 1808 of that work.
A good portion of the cookbook are of pie recipes. The rest covered the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes (pie crust), puffs, tarts, puddings, custards and preserves
Apple Pie Recipe – Old Fashioned of 1808
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—Ingredients—
Filling
3 pounds apples
1 tablespoon fresh-squeezed lemon juice
1/4 teaspoon fresh lemon zest
1/2 cup white sugar
some cloves
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
3. Prepare the filling: Pour the fresh-squeezed lemon juice in the bottom of a large bowl. Add your lemon zest to the bowl. Peel, halve and core the apples. Be sure to remove seeds. Slice the apples. Coat the lemon juice as you go.
4. Boil the peeling of the apples and the cores in some water. Cook this down into a syrup. Add sugar to this.
5. Add this mixture to the apples with spice just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.
6. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for about 10 minutes in the refrigerator. Cut vents in the crust. 
7. Bake the pie on a baking sheet for 10 minutes at 400° F or until the crust looks dry, blistered, and blonde. Turner the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and juices are thickened and bubble slowly through the slits in the top crust.
8. Cool the pie completely before cutting at least a few hours or warm in an hour. Store the pie uncovered in a cool place up to three days.
Apple Pie Success
Try using a bamboo skewer to check the apples instead of a toothpick. Keep a supply on hand. When you think the pie is done, stick the skewer down into one of the steam vents. As the skewer enters the apples, there should be almost no resistance. If there is probably it needs 10 minutes more of baking.
