Apple Pie

Apple Pie is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of spiced apples sweetened with brown sugar that's baked in a double puff pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Pie.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Dessert Recipes Baking Recipes British Recipes

This is a classic recipe for a Victorian version of Apple Pie that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.

Original Recipe

Make a good puff paste and lay it round the inside of the dish you intend making; peel, core, and slice a sufficient number of apples according to the size of the dish, and lay half of them in, cover these with sugar, and add half a lemon peel grated with a few drops of the juice a sprinkling of cloves, and half a stick of bruised cinnamon; then put in the rest of the apples and sprinkle again with sugar; add the upper crust and bake.

Modern Redaction

Ingredients:

400g good quality puff pastry (enough for a double crust pie)
4 Bramley apples, peeled, cored and sliced
4 tbsp brown sugar (or to taste)
freshly-grated zest of 1/2 lemon
2 tbsp lemon juice
1/2 tsp ground cloves
2 tsp ground cinnamon

Method:

Roll out the puff pastry and use just over half to line the base and sides of a deep pie dish. Layer half the apples on the pastry base then sprinkle half the sugar, the lemon zest, cloves and cinnamon over the top. Drizzle over the lemon juice then add all the remaining apple slices.

Sprinkle the remaining sugar over the top then roll out the remaining pastry until large enough to form a lid. Use this to cover the pie then crimp the edges together with the tines of a fork. Pierce the top a few times to make steam holes then transfer the pie to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is a pale golden brown and the filling is cooked through.

Serve hot with cream or custard.

Find more Traditional Victorian Recipes Here