Sohla Bakes an Apple Pie Recipe from 1796 America (& Medieval England!) | Ancient Recipes With Sohla

Sohla Bakes an Apple Pie Recipe from 1796 Amer­i­ca (& Medieval Eng­land!) | Ancient Recipes With Sohla



history,history channel,history shows,history chan­nel shows,the his­to­ry channel,documentary his­to­ry channel,history documentary,history chan­nel full episodes,documentaries,history chan­nel documentaries,sohla,sohla el-waylly,ancient recipes,cooking shows,cooking,cooking history,historical cooking,culinary history,recipes,kitchen,bon appetit,binging with babish,how to cook,recipe,Apple Pie,american apple pie,english apple pie,england,pie,pies,baking,bake



It’s a culi­nary reen­act­ment of the Amer­i­can Rev­o­lu­tion as Sohla makes two his­toric ver­sions of apple pie, pit­ting the US vs. the UK. First up, Sohla recre­ates the old­est known recipe for apple pie from 1390 Eng­land, then bakes up a 1796 recipe for apple pie from the first ever Amer­i­can cookbook.

RECIPES:

1796 Amer­i­can Apple Pie (from Amer­i­can Cookery):

For the pie crust:
— 1–2 egg whites
— 8 ounces all-pur­pose flour, plus more for rolling
— 6 ounces cold, salt­ed, Euro­pean-style butter 

For the filling:
— 5 to 6 pounds of small, mixed, mar­ket apples
— zest of 1 lemon
— 1 table­spoon rose water
— gran­u­lat­ed sug­ar to taste

Steps:
1. For the pie crust: Whisk the egg white until just frothy. (This is just to break it up so it’s eas­i­er to add to the dough.) 

2. Add the flour to a medi­um bowl. Cut the but­ter into thin slices and add to flour. Using your hands, rub the flour into the dough until you have peas sized pieces of but­ter run­ning through­out the flour.

3. Driz­zle in the egg white a lit­tle bit at a time, stir­ring with a spoon until the mix­ture most­ly comes togeth­er. Gen­tly knead to bring togeth­er into a ball, cov­er with a tow­el, and set aside in a cool place to rest for 30 minutes. 

4. Roll the dough out to ⅛‑inch thick, dust­ing the sur­face with flour as need­ed. Use the dough to line a pie pan, trim­ming any excess dough so 1‑inch of the dough hangs off the rim of the pan. Crimp the dough, cov­er with a tow­el, and set aside in a cool place to rest. 

5. For the fill­ing: Cut the apples into quar­ters, keep­ing the seeds and skins intact. Add to a medi­um pot and add enough water to come ½‑inch up the side of the pot. Cov­er, bring to a sim­mer, and reduce heat to medi­um-low. Cook, stir­ring occa­sion­al­ly, until the apples are com­plete­ly ten­der. Cool slight­ly, then mash the apples through a coarse mesh strain­er or colan­der. Add lemon zest, rose water, and sug­ar to taste. Set the fill­ing aside to cool. 

6. To bake: Scrape the fill­ing into the pre­pared crust and bake at 375 until the crust is gold­en brown. 

1390 Eng­lish Apple Pie (from The Forme of Cury):

For the crust:
— 300 grams all-pur­pose flour
— 60 grams bread flour
— 150 grams lard, melted
— 150 mL boil­ing water
— 1 tea­spoon kosher salt

For the filling:
— 4 pounds of small, mixed, mar­ket apples
— 3 medi­um pears
— ½ cup rough­ly chopped dried figs
— ½ cup raisins
— 2 tea­spoons ground cinnamon
— 1 tea­spoon ground ginger
— ¼ tea­spoon nutmeg

Steps:
1. For the crust: In a medi­um bowl, stir togeth­er the all-pur­pose and bread flour. Add the melt­ed lard, boil­ing water & salt to the flour mix­ture. Use a wood­en spoon to stir until combined. 

2. Tip the dough onto the counter and knead until smooth. 

3. Cut off about ⅓ of the dough, cov­er, and set aside. (This will be for the top) Form the remain­ing dough into a ball, then flat­ten slight­ly. Using a pie dol­ly, jam jar or your hands, mold the still warm dough into a pie shell with straight sides. Try to make sure the dough is the same thick­ness on the sides, that the dough on the base is not too thick and that there are no holes. Flat­ten the reserved dough into a thin disk slight­ly wider than the top of the pie shell. Chill for at least 30 min­utes or until real­ly firm.

4. For the fill­ing: Peel, quar­ter, and core the apples and pears. Add the apples and pears to a food proces­sor and pulse to rough­ly chop. Add the dried figs, raisins, cin­na­mon, gin­ger, and nut­meg and process into a coarse puree. Or you can do it the medieval way & crush them all togeth­er in a large barrel.

5. Scrape the mix­ture into the chilled pie shell, top with crust and crimp. Use a dow­el to poke a hole in the top of the dough to release steam while baking. 

6. Bake at 400F until deeply browned.

#Ancien­tRecipes

Sub­scribe for more Ancient Recipes with Sohla and oth­er great The HISTORY Chan­nel shows: 

Learn more about The HISTORY Chan­nel and watch full episodes on our site:

Check out exclu­sive The HISTORY Chan­nel content:
His­to­ry Newsletter -
Website -
Facebook -
Twitter — 

CREDITS

Host
Sohla El-Waylly

Cre­at­ed By
Bri­an Huffman

Exec­u­tive Producers
Sarah Walker
Bri­an Huffman
Jon Erwin

Exec­u­tive Producer
Sohla El-Waylly

Co-Pro­duc­er
John Schlirf

Writer
Jon Erwin

His­to­ri­an — Scripts
Ken Albala

Post-Pro­duc­tion Supervisors
Jon Erwin
John Schlirf

Edi­tor
Craig Brasen

Col­orist
John Schlirf

Mix­er
Tim Wagner

Man­ag­er, Rights & Clearances
Chris Kim

Exec­u­tive Cre­ative Direc­tor, A+E Networks
Tim Nolan

VP, Mar­ket­ing Pro­duc­tion, A+E Networks
Kate Leonard

VP, Brand Cre­ative, History
Matt Neary

Music Cour­tesy of
Extreme Music
A+E Sig­na­ture Tracks

Addi­tion­al Footage & Pho­tos Cour­tesy of
Get­ty Images
Alamy
Pond5
Wikimedia



#Sohla #Bakes #Apple #Pie #Recipe #Amer­i­ca #Medieval #Eng­land #Ancient #Recipes #Sohla