Name: Apple Pie (Tartres de Pommes)
Yield: Serves 6
Cuisine: France
Ingredients: 1 tsp ground cinnamon; 6 fl oz/¾ cup/175 ml port or sweet white wine; 5 dessert apples; 3 dried figs, chopped; ¼ tsp ground ginger; ¼ tsp crushed aniseed; pinch of saffron, infused in 1 tbsp boiling water; 2 tbsp butter or oil; 1 onion, chopped; 2 tbsp shortening or lard; 4-5 tbsp cold water; Deep 9 inch/22 cm pie pan/tin; 2¼ oz/⅓ cup/75 g butter; ¼ tsp salt; 8 oz/2 cups/250 g flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Medieval cooks were adept at finding substitutes for sugar, which was an expensive import. Here wine and dried fruits are used to sweeten apples. Purslane, a common herb in medieval times, has large leaves and a sharp taste like sorrel. If you want to use it in this apple pie recipe, add 3 tablespoons chopped sorrel or spinach to the chopped apple mixture, with the spices.

Cut up each apple and add figs and put in well-cleaned raisins and mix them together, and put in onion fried in

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of