Apple Pie
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Apple Pie I' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXVIII, Pies; crust Ch. XXVII, Pastry). Measures and oven temperatures modernized. Conversion: the crust is a reformulation, not a swap, per the rule base: Farmer's Plain Paste proportions (1 1/2 cups flour, 1/4 cup lard, 1/4 cup butter, 1/2 teaspoon salt, cold water — Ch. XXVII, Pastry) are rebuilt at 210 g blend (the original 188 g flour weight, +12%), with an egg, sour cream, and vinegar added as binder and acid, and a 1-hour chill; the filling needs no conversion — it contains no flour. The pool already carries a standalone Flaky Pie Crust; this filing is the complete pie, as Farmer presents it. No apple pie is in the existing pool (Apple Crisp and Baked Apples are different dishes).
Four or five sour apples cut in eighths and piled into a paste-lined plate, with a third of a cup of sugar, nutmeg, lemon juice and rind, and a teaspoon of butter dotted over. No flour in the filling at all — Farmer's pie stands on the apples. The crust is the converter's reformulated gluten-free paste.
Why this complexity: Pie crust is a reformulation with binder, acid, and a 1-hour chill; Two-crust pie: edges are wetted and sealed by hand.
Ingredients
- For the crust (reformulated from Farmer's Plain Paste): 210 g gluten-free 1:1 baking blend (with gum), plus more for rolling
- 1/2 teaspoon salt
- 1/4 cup (about 55 g) lard, cold (or more butter)
- 1/4 cup (about 55 g) butter, cold and cut small
- 1 large egg, cold
- 2 tablespoons sour cream
- 1 teaspoon cider vinegar or lemon juice
- 1 to 2 tablespoons ice water, as needed
- For the filling: 4 or 5 sour apples (about 700 g)
- 1/3 cup sugar
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1 teaspoon butter
- 1 teaspoon lemon juice
- A few gratings of lemon rind
Method
- Make the crust: mix the salt with the blend. Work in the lard and butter until the mixture is coarse crumbs. Stir in the egg, sour cream, and vinegar, then ice water a spoonful at a time, just to a dough that holds together.
- Divide in two, flatten into discs, wrap, and chill about 1 hour.
- Heat the oven to 350°F (a moderate oven, as the original directs). Roll one disc a little larger than an 8- or 9-inch pie plate and line the plate, without greasing it (Farmer: good pastry greases its own tin).
- Pare, core, and cut the apples into eighths. Lay a row around the plate half an inch from the edge and work toward the centre until covered, then pile on the remainder.
- Mix the sugar, nutmeg, salt, lemon juice, and grated rind and sprinkle over the apples. Dot over with the teaspoon of butter.
- Roll the second disc. Wet the edges of the under crust, cover with the upper crust, and press the edges together. Cut a vent in the top.
- Make 40 to 45 minutes, as the original directs, until the crust is well browned and the apples are soft. Cool at least 30 minutes before cutting.
The verdict so far
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Testimony
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