Dried Apple Pie - 1831 Vintage

Posted by Warren

Makes one 9-inch pie, double crust, fruit filling

The Cook Not Mad, Knowlton & Rice, 1831

 

dried-apple-pie-notmad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A double crust simple dried apple pie with an old fashioned twist.

 

Dried Apple Pie Recipe

The Cook Not Mad, Knowlton & Rice, 1831

Take two quarts dried apples, put them into an earthen pot that contains one gallon, fill it with water and set it in a hot oven, adding one handful of cranberries; after baking one hour fill up the pot again with warm water; when done and the apple cold, strain it and add thereto the juice of three or four limes, raisins, sugar, orange peel and cinnamon to your taste, lay in paste.

 

A Cookbook with vintage pie recipes

This is a most interesting little book. Printed first in 1830 in Watertown, New York, it was reprinted there in 1831 (this copy) and again in 1841. Of more importance is that within one year of its first appearance in New York, it was published across the border and became Canada's first printed cookbook.

 

The only difference between the American edition and the Canadian is a single word - the substitution of the word "Canadian" for the word "American" in the titles.

This is intriguing since the book stresses the importance of American cooking and denigrates foreign influences such as English, French and Italian.

Dried Apple Pie Recipe

—Ingredients—

 

Pastry dough - double crust

 

Filling

1 1/2 pounds dried apples

2 teaspoon fresh orange zest

3/4 cup white sugar

1/2 cup cranberries

3 to 4 limes

1/2 raisins

1 teaspoon ground cinnamon

pinch of salt

 

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: Add your orange zest and lime juice to the bowl. Peel, halve and core the apples. Be sure to remove seeds. Stew dried apples in hot water.

 

4. In a separate bowl, mix together the sugars, cranberries, raisins and spices. Add them to the apples just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.

 

5. 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 vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with egg wash.

apple pie is ready

 

6. 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 visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.

 

7. 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.

 

 

 

win pie prizes

Welcome to Everything Pies!

We are more than just a collection of great pie recipes. You will learn how to discover your own winning pie recipe. Come to know what it takes to bake a tasty pie. How the ingredients work, function and add flavor to the pie. Learn how to correct your pie problems. We hope to educate and inspire you to bake better pies. It is easy as pie!

subscribe pie recipes
reminiscin pie area listen to old time pie radio watch old time Pie television

What is NEW...

LISTEN to old-time Pie Radio and enjoy the good old days all over again ...

Secret pie thickener revealed. Which one to use: cornstarch, tapioca, flour...

Pie Shops and ...

Do you know Elizabeth Taylor's two favorite pies?

Frugal Baking - 8 Tips for Pies

Now Subscribe to our "A Slice of Pie" E-zine at top of this page.

History of Pie

Libby´s Famous Pumpkin Pie recipe and why it is in DANGER!

Fantastic! Gluten Free Wheat Free Pie Crust

Make Flaky Golden Cinnamon Rolls with your leftover pie crust dough.

My first State Fair Pie Competition. What an exciting day!

 

COMING SOON...

Lard - Does it make the ultimate pie crust?

Worlds Best Blueberry Pie.

This website is baking pies. So, please visit frequently for new pages as we expand everythingPIES.