Side Pannel
Apple Florentine
Ingredients List
- 6 Large apples
- 1/2 c Sugar
- 2 ts Grated lemon rind
- 1 Egg yolk for glazing
- 2 c Ale
- 1/2 ts Powdered nutmeg
- 1 Stick of cinnamon
- 2 Cloves
Directions
Peel and core the apples. Put close together in a deep 10 inch pie dish
and sprinkle with six tablespoons sugar mixed with the lemon rind. Pour in
3 tablespoons water. Roll out pastry 1/4" thick and cover apples. Make a 1
inch wide hole in the center of the pastry and put a small collar of pastry
around it, wetting it slightly with cold water to join. Brush pie with egg
yolk beaten with 2 teaspoons cold water. Bake in a preheated 400F oven for
30-35 minutes. Meanwhile, bring the ale, remaining sugar, and spices slowly
to the boiling point, but do not boil; let spices steep in hot ale. When
apple pie is done, pour hot ale into center hold through a funnel and serve
immediately. Note: Whole apples go into the deep-dish pie that warms many
an Englishman, especially in Bedfordshire, at Christmas. As the name
suggests, Apple Florentine has Italian origins, though the Resaissance pope
for whom it was occasionally prepared never knew the special savor of
well-spiced ale that English cooks consder an indispensible part of the
recipe.
and sprinkle with six tablespoons sugar mixed with the lemon rind. Pour in
3 tablespoons water. Roll out pastry 1/4" thick and cover apples. Make a 1
inch wide hole in the center of the pastry and put a small collar of pastry
around it, wetting it slightly with cold water to join. Brush pie with egg
yolk beaten with 2 teaspoons cold water. Bake in a preheated 400F oven for
30-35 minutes. Meanwhile, bring the ale, remaining sugar, and spices slowly
to the boiling point, but do not boil; let spices steep in hot ale. When
apple pie is done, pour hot ale into center hold through a funnel and serve
immediately. Note: Whole apples go into the deep-dish pie that warms many
an Englishman, especially in Bedfordshire, at Christmas. As the name
suggests, Apple Florentine has Italian origins, though the Resaissance pope
for whom it was occasionally prepared never knew the special savor of
well-spiced ale that English cooks consder an indispensible part of the
recipe.
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