Grated Apple Pie Recipe From 1898 - Old Cookbook Show
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- Опубликовано: 17 июн 2023
- Grated Apple Pie Recipe From 1898 - Old Cookbook Show
This recipe shares a common history with many early apple pies going back to the 1600s in England. You can see similarities to a recipe we did from Robert May's 1685 cookbook 'The Accomplished Cook': • 340 Year Old Apple Pie... This pie recipe is a cross between an apple pie and a custard pie with a meringue topping, and is closely related to Marlboro Pie.
Grated Apple Pie.
Beat together until light and creamy the yolks of 3 eggs and ½ cupful sugar, then stir in 1 cupful of freshly-grated apple, mix well, then add ¼ cupful sweet thick cream, add also the grated rind of I small lemon, a few grated almonds, and seeded raisins may be added if desired, but the pie is nice without them.
Line a flat pie plate with rich pastry, pour in the apple mixture, and bake in a moderate oven until light brown, then spread with a meringue made of the whites of the 3 eggs beaten stiff and 6 level table. spoonfuls sugar added. Brown lightly. Serve cold.
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My Sunday isn’t complete until Glen geeks out on the relationship between egg whites and copper bowls 😜
This is one of the reasons I absolutely love the way Glen cooks and explains things, he is so right in his explanation of how recipes can be adapted and changed to suit you and your own tastes, as long as you use common sense everything will be ok..
100% agree! Love that about him.
Definitely 👍
Glen does not teach cooking the way most RUclips and TV chefs do. They teach by recipes, Glen teaches methods but uses recipes to get his method across. He stresses quite often that cooking is a method to be adapted by each cook. Cooking recipes are basically suggestions and not carved in stone. Glen's method it to take a proven recipe and make changes in it to make it your own. Keep up the fantastic work.
The way Glen stabilized the plate so Julie could get a bite was really touching.
The meringue turned out looking great regardless of the amount of sugar
What an interesting pie! Perhaps part of the reason that it doesn't announce itself as apple pie is that it doesn't have the cinnamon, cloves, nutmeg the have become associated with apple pie. I wonder how it would taste if instead of the lemon zest you used a couple squeezes of the lemon juice? What variety of apple did you use?
Quince adds a bit of sourness and color and its own distinctive flavor to apple pies… if you can get quince…
@@markiangooley: ❤ quince!
That meringue looked beautiful out of the oven. You are right that people do get hung up on how to do something. I found recipes for apple and pear crisp. One had a topping I loved and didn't like the filling, the other I didn't like the top but I liked the filling. So you guessed it - I used the topping I like and adapted the filling I like and that's how I make it.
Do you think the lack of traditional apple pie spices like cinnamon and nutmeg might have contributed to the lack of “apple pie” taste? Plain apple isn’t really that strong a flavor by itself, especially against a whole lemon worth of rind.
Generally, apples you find in the grocery stores don't have much flavor. Christopher Kimball of MilkStreet, says he does not or would use cinnamon in an apple pie. Find good local apples and you don't need those spices.
Try to eat a slice of apple and a slice of raw potato holding your nose, most people can taste the difference...
I wonder what variety of apple Glenn used. There's a good chance he used Granny Smith since Glenn seems like a cook to where he's figuring out the KFC recipe. Red Delicious mostly has a plain, sweet flavor while other varieties will have a stronger flavor. Gourmet recipes will sometimes blend apple varities
I love how this chat isn’t rude like the rest of the internet😊
That was the most beautiful meringue I have ever seen anyone make. It looks like an illustration from a mid 20th century cook book; or an old advertisement extolling the virtues of some oven or another.
I once wanted to make a sour cherry dessert with curd. Finished it to become a cake. Swapped it in later versions to canned peaches (sometimes added raspberry). Recipes, they are a-changing!
It’s so funny that I now gauge your reaction to the creation by your facial expressions. On this pie, I thought “ Ut-oh, this didn’t turn out as expected.” Glad it was good despite being an unexpected taste.🥧
Hey Glen, love your show. 😊Even though you didn’t talk about this pie being too sweet, I still would not add so much sugar to the meringue.
I realize that the sugar in the meringue it was an issue for you, but that is got to be the most beautiful meringue I have ever seen. That browning was incredible. I may do that.
I'm not a fan of raisins being cooked in things. I love raisins by the handful, but just not cooked in things. Obviously, I'd leave the raisins out, but what I'd likely add is little chunks of candied ginger. Apple and ginger are delightful together.
Thank you Glen. I appreciate how you work, how you explain things, and enjoy your videos. Hugs from B.C.
This should be called the grateful Apple pie
'On Food and Cooking' by Harold McGee had a succinct description the reaction between copper and albumin I remember reading during my food science days: albumin's molecules have two binding sites to build their foam network, with the initial site linking the molecules tightly, producing a fine foam, while the second binding sit links the molecules loosely, producing a coarse foam; copper prevents access to the second binding site. But that is where my knowledge ends! Good book.
that looks marvelous! a GF frozen crust puts that recipe into my grasp to try. I thought this was a repost at first, but then realized as the episode went on, you had featured this cookbook recently but for a different recipe! That one sounded amazing, too. Thanks so much for all cooking content, I love it all.
Glen, I love that you teach methods over recipes! I've been a cook since I was 10 years of age at the knee of my Grandma and Mum, who were both exceptional cooks, and the one thing that they taught me was to do it once by the recipe, then do it the way you want to afterwards. As long as the basics are there, it will all work out. After a while, it becomes instinctual and you don't need a recipe book anymore. I can't tell you how many recipe books I have given away. Probably $1000 worth, used them once and modified the recipe to suit our tastes. So many cooking channels are pretty rigid on making recipes exactly as in the book, and if you modify or suggest anything else, the commentators will BLAST you for your blasphemy! LOL! Cooking/baking should be fun, not an exercise in the military precision of the Cordon Bleu! 🥘🥣🥙🍗 (besides, who can afford to cook the Cordon Bleu these days anyway??)
@Glen, the highest compliment I can pay you... Of all the channels in my subscriptions list, I smile every time I see a video show up on cooking or hanger channel. Thanks for all the work you put into these videos.
As soon as you bit into the pie I could tell. It was a winner. You almost started to dance. :)
Im making this pie, this week. 🤤Also channel art and icon should really be a sketch of him and Julie, because shes been on since the beginning and is like, integral to the show at this point.
Thank you Glen for making sure we can always watch these episodes with our morning coffee, tea or juice. Awesome start to a great day. Always look foreward to Sundays👍👍👍❤❤❤
The merengue is gorgeous!
Love these videos! Fun recipe. Might try with nutmeg and cinnamon to get the traditional apple pie flavor.
I was worried about that merengue for a while until I saw the final product. Wow that is pretty!
One thing I liked about my late Mom’s apple strudel was the texture of the slices of apple. Grating apples goes against my instincts… almost like making an applesauce pie? Maybe there’s enough residual texture? I’ll now watch the rest of the video and see what the verdict is.
Love the Sunday morning shows. Thank you!
NOW my Sunday's off to a good start! Thanks, Glenn!
Thank you.
You popped on my feed a few minutes ago, I LOVE old cookbooks and have a fair amount, the best part reading them, and always trying to make something. That seems unusual that they give such good measurements for the time it was written. Can't wait until I have time to check out more of your videos and see if we have any of the same old cookbooks.
If you are just discovering Glen, you are REALLY in for a treat! Him and Jules are awesome!
Fluffy Ruffles would work instead of the sugered merange. Yes we tried & love the FRs. Thx Glenn.
As much as cinnamon goes well with apple, it’s nice to see an apple dessert _without cinnamon._ I wish this was more common, virtually impossible to buy any apple dessert without cinnamon.
I was thinking if you don't like the lemon then substitute warm baking spices.
I want to have this pie, it looks delicious! God bless 💖💖💖🙏👑✝
I've become fascinated with Glen's hanger. Next episode flying by the 🔥 forest fires. It's gonna be fun.
That meringue topping was perfect. 😗👌
Looks good
I have never been able to over whip egg whites once sugar is added. 15 minutes on high in a stand mixer doesn't do it, so I'm not sure what will.
For Italian/Swiss meringue you are required to whip the eggs to way beyond what is reasonable for sugarless meringue. The copper bowl just seem to give you something that can't be piped.
I agree Glen, no raisins in my pie either.
Soak the raisins in some kind of tasty booz, then i eat it...😂
I want to know how Glen keeps his copper bowl so bright and beautiful.
mtzjotz Funny thing about copper, ketchup works really well to clean it
@@bluemoyie8618 Really? I never heard of this before -- you just rub it all over the bowl?
Thanks, another inspiring recipe. Please could you investigate and if possible even show how to make "Gypsy Tart". I think it originates from Kent, England and I had it often at school in the 70's.
So about the greater apple going brown adding a bit of lemon juice is meant to stop it going brown.
I’ve been told this a lot over the years but have never tested it so I can’t say for sure but the source is trusted.
Hiya Glen, don't forget about the recipe book I sent you, it'll be wild if you bake something from it, I enjoyed this vlog, this is choppy in Whitehaven, cumbria, England
Awesome easy pie. How long did you bake the pie to start?
I think there was a trend for a long time where someone will modify a recipe in a drastic way, and publications would ask "did you prepare the recipe as we said?" and it's almost a meme. For example, taking out all of the sugar and then leaving a bad review. The meme would be like "replaced the apples with pumpkin. Dissatisfied, 1/5". There's also a lot of TV chefs lately drastically changing a traditional recipe, and it's ticking off some localities.
I also agree that you can change out certain ingredients safely like raisins, or trying to create a recipe where an ingredient is scarce.
I wonder if the amount of sugar in the meringue has to do with the expected sourness of the apples at the time.
I wonder whether the meringue, by association with lemon meringue pie, provides that expectation?
Glen, I think if you graded the Apple and used lemon juice instead of lemon zest and then the sugar with the apples, let it masurate for about 15-20 minutes and then mix that into the egg mixture. I think you'll get a much superior pie.
bryan you should make one like that, and then share your results on this page 😀
You are the Bob Ross of cooking
What you were saying about recipes being adapted reminds me of how much I hate the pineapple on pizza “debate“. I don’t know why some people think it’s some philosophical, educated exercise to tell other people how to eat their food
My mom was born in Moncton NB. She immigrated to Michigan as a child but spent her summers back in Moncton with her grandparents. She talked about an apple pie that they made there. It was a basic apple pie but, before the pie was fully cooked, some cream was poured into the contents of the pie. That pie was referred to as a French Apple Pie. I would guess that it either was a lattice top or the cream was poured in thru the slits in the top crust. She said that it was a wonderful dessert. It wasn t soupy so I would assume that there wasn t that much cream added.
Neither she nor I have ever found a reference to this pie. And we have both looked.
Have you ever heard of this French Apple Pie? Have you tried it? I have always been curious about it and would love to try it. Can you point me to a set of directions? I can make an apple pie but the cream option makes me nervous to try.
Thank you for any help and your time!
Karen Crawford
P.S. The period in question would have been the 1920s and 30s.
Would a copper whisk work just as well as a copper bowl if such a thing exists? Would using both the whisk and bowl together improve the egg whites?
This looks good! After last night, I could use something sweet. Are your family in Arkansas okay Glen?
Everyone is OK!
I’m so glad!
I wonder if the purpose of the lemon juice might be to prevent the apples from oxidizing. Next time try grating the apples, adding the lemon juice. and draining in a colander. The lemon juice would do its job and then depart, leaving less lemon flavor.
Did the sweetness of the meringue make it taste better do you think?
Is this a repost? Feels like I’ve seen this before 😊
Good show as always thank you kindly. Good pie gained some weight just watching TV. Lol 😊
Ya a whole Lemon seemed like alot of zest. I would def leave that out or lower it alot. Looks great though.
Could one reason the the "12" eggs be smaller eggs at that time?
I am thinking cranberries would be good in this!
This is great!!!!!
I’m not a pie crust professional
The store bought frozen might not do it!!!!
I would try this using Crostatta crust…. Pasta Frolla
Thank you!
Good idea about the crostatta!
@@marilyn1228 thank you!!!
Glen always says make it your own, be creative!!!
What is a crostatta crust?
@@TamarLitvot Italian version of pie….. it’s a cookie dough :)
The dough is called Pasta Frolla
@@TamarLitvot It's top crust that is latticed. A crostatta is usually made with jam, not very thick, but so delicious, your eyes will roll back in your head with it's deliciousness.
That looks delicious. Interested to know though, after cooking, did you still think there was too much sugar? You didn't say it was sickly sweet or anything after you tasted it.
That looks good, I may try that. What kind of apples did you use? Does grating the apples change how they cook and taste?
Pretty sure they weren’t Granny Smith or green apples of any kind, whatever was available at the supermarket.
I think the pie doesn't taste like apple because it doesn't have "apple pie' spices in it: cinnamon, ginger, allspice, nutmeg. It's a 'lemon' pie because that's the only flavor added.
Ooooh! Another "Marlborough pie" to try out! I'm obsessed with trying these. Don't know why.....
I am so with you on the people's comments and views on recipes. They are so opinionated it makes me angry some times to read them. Food is a matter of taste and preference!! On the recipe: I would maybe omit the lemon zest and use a little lemon juice to prevent the browning. ALSO: Have you done any tests on types of juices or maybe citric acid to prevent browning on those fruits that oxidize?
I’m really curious as to the reason why that’s too much sugar.
That is my meringue recipe for a lemon meringue pie that I use! In my own personal experience, I’ve never had them that runny. It always comes out nice, glossy, holds its shape peaks without over beating.
So from baker to another, what’s your reasoning on why it’s too much sugar?
glen and julies joy is infectious :-D
If I'm trying a recipe that is completely new to me I frequently follow it to the letter so I know what the author intended it to taste like. If liked the recipe, after that it's riff city!
Hi Glen
I'm curious, do you refrigerate your eggs?
Being in the US I have to because of mandatory egg washing policies.
But I find that room temperature eggs work much better when I'm cooking.
Yes, we have to refrigerate store bought eggs in Canada. I take my eggs out and bring them to room temp before baking.
I always take eggs and butter out of the fridge the night before if I'm baking in the morning. In these days of air conditioning they're fine sitting out that long or even a little longer. I also keep a small container of margarine out all the time to use on toast or grilled cheese sandwiches, baked potatoes, or anything else I might cook with softened butter when just cooking for myself. That way I keep my butter for baking or company, especially with prices being as high as they are right now. I buy a big tub of margarine and keep my small container filled from that.
I live in non-wash country and I refrigerate them nonetheless, keeps them fresh longer. I too take them out before baking for best results.
Just curious. I have watched a lot of historical cooking shows. It appears they did not use nuts except for the almond? It seems very late 19th century and early 20th when things like walnuts and pecans started to be used. I know some hickory nuts even taste good, but no recipes. When do nuts come along in cook books?
I wonder if you can help me? My grandmother made a scratch lemon meringue pie with raisins and I can't find a recipe anywhere. Hers also had large pieces of zest like it was cut off with a knife or peeler. She was from North Carolina possibly from the coastal area around Albemarle sound if that helps.
The pie itself didn't look appetizing to me, but that meringue was a thing of beauty!
Would you recommend a sweet or sour type apple for this pie?
I got a copper whisk after seeing your copper bowl. It does not whisk eggs like you explained the egg whites still separate. There must not be enough copper contacting the egg whites
Glen - after tasting the meringue, would you still pull back on the sugar, 1.5-2 tablespoons vs 6?
After tasting the meringue, was it too much sugar?
I had the same question. Was the extra sugar necessary due to the filling having more tartness due to the lemon
From where did Jules get her jacket? I think my wife would love one
So Glen, you never mentioned the meringue and how it tasted with all that sugar.
its unfortunate to say a majority of people have no clue what they want in life. Doesn't matter how deep or simple you take that. But that's the reason why people find following direct rules easier than thinking for themselves
You could just make a standalone video titled something like ' Comment Answers and Rebuttals ' address the egg white, floured fruit, sweetened condensed vs. Evaporated vs. Sweet milk/cream and any other comments and confusion. That way you can just link it in the comments below all the videos and point when someone loses their grip on reality.... 😉
Doubt it would solve all problems but if you forgot to give your qualifications then atleast they'd be fore warned that Glenn does actually know what he is doing...😇
Was the topping sweet or just a bit thin? 👍
Oh, dear, Glen. If I imagine that I'll whip egg whites by hand, it isn't using a copper bowl that limits my ability to over whip them.....fatigue in the muscles of my beating arm stops me long before the whites start to peak!!
If ou want to improve apple taste, add some malic acid ( wine making store ).
How does one grate an apple? Do you do it whole, core and all?
Obviously you don't grate the core.
@@GlenAndFriendsCooking😂😂😂
Wow, that amount of sugar in the meringue looks like it made something closer to egg white and sugar syrup.
That would be the copper bowl, not the sugar.
The classic proportion sugar:egg whites in a meringue is actually 2:1, so six level tablespoons for three egg whites it's pretty standard.
Have you ever tried making the Ritz "apple" pie?
We've made mock apple pie recipes that pre-date the Ritz version.
So it wasn't too much sugar?
Almond flour or grated almonds? Or are they one and the same?
Basically, yes
Funny, I was thinking the same but it is not always "safe" to say anything here on RUclips. I have a couple favorite Mexican channels I watch. The ladies have a passion for teaching how to make different recipes and some the same recipe but in different ways. OMG! The BLASTING they would get for not making an authentic Mexican recipe and they should be ashamed because Mexican. I remember 2 of the 3 politely told off the commenter. 1-everyone's family did not have the same economic means so you cook with what you have, some just plain cooked with different ingredients and last regions cook differently. I felt embarrassed because the comment section treated them so horribly. That's like potato salad in the USA and if you want to be specific the south...everyone has their own recipe!
Raisins are *always* optional
At $60+ for a copper bowl, you wouldn't want to go back for fear of wasting the money spent.
I want to replace the apple with zucchini
Hmmm, how about half and half, with apple pie spices ?
Now I want canned pineapple. 😢🍍
Why would anyone put lemon in an apple pie? Apple is too delicately flavored and easily overpowered by lemon.
Pre -1890s the question would be: "How could you even think about making an apple pie without lemon?"
I'm always perplexed why raisins sold as "seedless" are still a thing. Same thing with "unleaded" gasoline for your car. Unless you live in North Korea, Myanmar, Afghanistan, Yemen, Iraq, or Algeria, you can't even buy it, and haven't for ages. It's like if Coca-Cola advertised their product as cocaine free. Yeah, we know.
You can buy leaded gasoline in The US and Canada... bought some yesterday.
@@GlenAndFriendsCooking Really? Not Aviation gasoline?
!ALGORITHM!
rasins should not be baked with.