|Source: Beeton's Book of Household Management, Isabella Beeton, London, 1861|
|John Perkins, Every Woman Her Own Housekeeper (London, 1796)|
- Apples: According to the Oxford English Dictionary, a codling is "a variety of apple, in shape elongated and rather tapering towards the eye, having several modern sub-varieties, as Kentish Codling, Keswick Codling, etc." Furthermore, a source in Austen's time, Forsyth's 1802 Treatise on Fruit Trees, claims that "the Codlin is generally the first Apple that is brought to market." For the purposes of this recipe, because I cannot secure actual codlings, I am using one of my favorite apples, Ginger Gold. You can use your favorite, just be sure to adjust the amount of sugar to get the sweetness to your taste.
- Baking Time: Notice that the recipe states "bake it quarter of an hour". That is just wrong! It's quite raw and soupy even after half and hour. I think he meant to bake it for one and a quarter hours, which is much closer to the actual time needed.
- Sheet of Puff Pastry
- 4 Cups Unsweetened Applesauce
- 3/4 Teaspoon Grated Nutmeg
- 1 Cup Sugar, Plus Extra
- 3 Tablespoons Butter, Melted
- 4 Large Eggs
- 2 Egg Yolks
- Line one deep dish pie plate or two small pie plates, each with a sheet of puff pastry. Then, set the pie plates in the refrigerator until needed.
- Heat the oven to 375º F.
- In a large mixing bowl, add the applesauce, nutmeg, sugar, and butter. Whisk together until well blended. Add the four eggs and the additional two egg yolks and whisk until it looks creamy and smooth.
- Pour the apple mixture into the prepared pie plate(s) and bake for about 60 minutes or more for the deep dish plate or 45 minutes for the smaller plates, or until the apple filling is set and light golden in color.
- Immediately after you remove the pie(s) from the oven, sprinkle the top with granulated sugar. Allow the pie to cool completely, preferably overnight, before slicing into it. It is a very moist pie and needs to set up or it will be very runny and not hold together.