THIS is one of those dishes where it may be an entrée rather than a dessert. There is sugar, but no cloves nor nutmeg nor cinnamon.
This appears to be made with only a top crust, as it calls for additional water, SO it will work in a Dutch Oven as a cobbler if one wishes. I'd to a lattice top crust if a cobbler style is made.
TIPs: IF one needs to stretch this, really carb-up the meal, and do a layer of unbaked biscuits on top, and let them bake into a quasi-dumpling sort of top crust.
IF one uses dried apples, consider soaking the apples in a bit of apple cider vinegar and water, along with some sugar, to brighten the flavor of the apples.
An Apple Pie with Potatoes
Boil some potatoes. pair and cut some apples; lay a row of apples in the dish, and a row of potatoes above them; then put some pieces of fresh butter above the potatoes, put apples, potatoes, and butter alternately, until the pie is filled up; sweeten it to your taste; take rather more apples than potatoes, it is much better of having a little citron, and orange-peel in it; put a little water in all apple pies; cover it with puffed paste. Cookery and Pastry, 1789, Edinburgh
LD
This appears to be made with only a top crust, as it calls for additional water, SO it will work in a Dutch Oven as a cobbler if one wishes. I'd to a lattice top crust if a cobbler style is made.
TIPs: IF one needs to stretch this, really carb-up the meal, and do a layer of unbaked biscuits on top, and let them bake into a quasi-dumpling sort of top crust.
IF one uses dried apples, consider soaking the apples in a bit of apple cider vinegar and water, along with some sugar, to brighten the flavor of the apples.
An Apple Pie with Potatoes
Boil some potatoes. pair and cut some apples; lay a row of apples in the dish, and a row of potatoes above them; then put some pieces of fresh butter above the potatoes, put apples, potatoes, and butter alternately, until the pie is filled up; sweeten it to your taste; take rather more apples than potatoes, it is much better of having a little citron, and orange-peel in it; put a little water in all apple pies; cover it with puffed paste. Cookery and Pastry, 1789, Edinburgh
LD
