The all American apple pie can be traced way way back to the 1300’s in England. Fortunately in the 1700’s they were using sugar and edible crusts, a big jump from the 1300’s where the crusts were merely dishes, and sugar was too expensive to use. The recipe Ichabod would have tried would have been similar to the ones we eat today.
- 8 granny smith apples, peeled and cored
- ¾ cup/ 150g/ 5.3oz sugar
- juice of 1 orange
- ¼ cup/57 grams butter
- pie shell
- Place the apple slices in the pie shell and sprinkle the sugar on top.
- Pour the orange juice over the apples then dab little dots of butter all over the apples.
- To finish, you top the pie with lattice or strips of dough or a solid pie crust, but with a hole in the middle for ventilation.
- Bake at 450F/ 230C for the first 15 minutes, then reduce heat to 350F/175C and continue baking for 45 minutes.