Apple Pie Recipe | Founding Fathers & MA Apples

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A Taste of History: Baking an 18th-Century Apple Pie with Massachusetts Apples

A slice of the past is within reach this fall, as enthusiasts can recreate a recipe enjoyed by America’s founding fathers using fresh apples from Massachusetts orchards. “You can sit in your home and you can eat the foods that John Adams and Abigail Adams ate,” explains Michael Smith,known online as the 18th Century Cook,offering a tangible connection to the nation’s culinary heritage.

Recreating a Founding Father’s Feast

Smith, based in Reading, Massachusetts, demonstrates the art of 18th-century baking at the historic Parker House. He utilizes a recipe sourced from the first American cookbook to craft an apple pie reminiscent of 1776. The process isn’t just about following instructions; it’s about understanding the historical context and appreciating the simplicity of early American cuisine.

Smith emphasizes the importance of using fresh, local apples, a cornerstone of the recipe and a testament to the agricultural bounty of Massachusetts. The state currently boasts over 100 orchards where visitors can participate in the time-honored tradition of apple picking.A thorough map and searchable list,compiled by the Massachusetts Department of Agricultural Resources,can be found [here](link to map/list would go here).

Did you know?– Apples were brought to North America by european colonists. Early varieties differed considerably from those available today, influencing colonial baking.

The 18th Century Cook’s Apple Pie Recipe

The recipe, while seemingly straightforward, offers a glimpse into the flavors and techniques of the era. Here’s a breakdown:

Crust:

• 350 grams all-purpose flour
• 113 grams butter
• 6 grams salt
• 6 grams sugar
• 2 tablespoons water

Filling:

• 500 grams sliced apples (3-4 medium apples)
• 100 grams sugar
• 50 grams maple syrup
• 25 ml Port wine
• 50 grams flour
• 100 grams melted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon green cardamom
• Pinch of salt
• Egg wash

The readiness involves parbaking the crust at 350°F (175°C) for 20 minutes. While the crust cools, apples are peeled, cored, and sliced before being combined with the remaining filling ingredients. The mixture is then spooned into the pre-baked crust, topped with a second crust, and brushed with an egg wash. The pie is then baked at 350°F (175°C) for 60 minutes, with a recommendation to cover the crust during the latter half of baking to prevent over-browning.

Pro tip:– Use a variety of apples for a more complex flavor. Combining sweet and tart apples, like McIntosh and Granny smith, enhances the pie’s taste.

A Surprisingly Savory Pairing

A unique element of this historical recipe is the suggested accompaniment: a sharp Cheddar or other hard cheese, such as Cheshire or even Stilton. This pairing, common in the 18th century, offers a delightful contrast to the sweetness of the pie, showcasing a more nuanced palate than often assumed.

Reader question:– Why cheese with pie? Colonial Americans often paired sweet and savory foods, believing it balanced flavors and aided digestion.

This recipe offers more than just a flavorful dessert; it’s a culinary journey back in time, allowing individuals to connect with the past through a shared experience of taste and t