The Original Recipe
From E. Smith’s The Compleat Housewife (1742)
Pare and quarter Apples and boil them in Sugar and Water, and a stick of cinnamon, and when tender, put in a little white-wine, the juice of a lemon, a piece of fresh butter and a little ambergrease or orange-flower water: stir all together and when tis cold, put it in a Puff paste and fry them. Rub six pounds of butter into fourteen pounds of flour, put it to eights eggs, white the whites to snow and make it into a pretty stiff paste with cold water.
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup of shortening
- 1 egg, slightly beaten
- 1/2 cup of cold water, divided
- 8-10 tart apples, peeled and cored
- 1 tablespoon of lemon juice
- Dash of orange flower water
- Piece of butter
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/8 teaspoon of mace
- Sugar, for sprinkling
- To make the pastry, combine the flour, salt, and sugar. Cut in the shortening. Add the egg and 1/4 cup of water. Gradually add the remaining water, if needed, to make a soft pastry.
- Chill the pastry well.
- Roll out the pastry as thin as possible on a floured surface. Cut into rounds.
- Preheat the oven to 400 degrees.
- To make the filling, cook the apples until they’re soft but not applesauce. Mix in the lemon juice, orange flower water, butter, flour, and all the spices.
- Fill the pastry rounds and fold, but don’t let the filling seep out. Moisten the edges of the pastry, then fold and crimp with a fork.
- Bake for 10-12 minutes or until brown.
- Sprinkle with sugar and serve!