Throwback Thursday: Apple Pasties To Fry (no it's not misspelled, just those colonists)
by Keleigh May on November 13th, 2014

Apple Pasties To Fry

For Apples:
  • 3 large apples, peeled and quartered
  • 3 cups water
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon orange water

For Crust:
  • 4 cups all purpose unbleached flour
  • 2 cups butter ( 4 sticks, cut into small pieces)
  • 2 egg whites beaten stiff
  • 2 cups ice cold water

Peel and quarter your apples (I use honeycrisps). Boil apples in 3 cups of water with cinnamon stick for about 10-12 minutes or until soft. 
Once apples are tender, drain off access water. Stir in lemon juice, white wine, butter, ground cinnamon, sugar and orange water. Place in the refridgerator until cold. 

What on earth is orange water? Basically water highly infused with orange. You might be thinking I'm holding a bottle that says body splash, well you're right. But thanks to my friend Danielle at My Bottomless Boyfriend I know that these types of "water" are food grade and are 100% edible!
For the crust, cut 2 cups of butter into 4 cups of flour. Whisk 2 egg whites until you have stiff peaks. Fold into flour mixture and pour in 2 cups ice cold water. 
Once dough has been mixed together, cover with saran wrap and refridgerate for no less than 20 minutes. 
Cut dough in half (place the other half back in the refridgerator for another time, or perhaps to make a Cheeseburger in Pieadise?) Then cut 12 equal size pieces (cut in half then half again and so on until you have 12 pieces). On a generously floured cutting board roll dough very thin, being careful not to make any holes.
Placed chilled apple quarter in the middle of rolled dough and fold dough over around it. 
To seal the pie crusts shut, use your fingers and brush water over the edges. My lovely assistant Joe helped me with this step. 
In a large sauce pan, warm 1 cup Non-GMO canola oil over medium heat. Add the pastries and cook about 3 minutes per side. 
Place cooked pastries on a plate lined with paper towels. Dust with powdered sugar and serve warm. 

Apple Pies with Sperm Whale Intestines, sound lovely? 

Image taken from "Recipes from the Raleigh Tavern Bakery" 
Published by The Colonial Williamsburg Foundation
Today's throwback recipe is from Eliza Smith and The Compleat Houfewife or Ammonplisd'b Gentlewoman's Companion (again with those f and s's) and was published in 1742. This one was even more hard to decode than last weeks Ginger-Bread Cakes. First I had no idea do I boil all the ingredients with the apples, or add them once the apples are soft? Well, the recipe just doesn't say, so I just went with my gut. Speaking of guts there is an ingredient called "ambergreafe". I had never heard of this so I looked it up, and turns out is a "solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales". Who's hungry?? Well this stuff has been long outlawed (even though I'm curious as to who ever thought it was a great idea to use whale intestines for cooking in the first place), so I just skipped it. Then the "pafte for pafties". Oh my, this flexed my mind muscles. First 14 pounds of flour?? That's about 3 bags of conventional flour? I mean if I was making pies for the every resident of colonial Williamsburg maybe? So I decided 4 cups of flour would be a good place to start and then scale back the rest of the ingredients using the ratios in the original recipe (a.k.a. I called my mathalete husband Joe and he did the caluclations for me). I still made way to much dough, but hey the holidays are coming up and one can never have enough pie dough on hand! Yeah if these colonists used 5 pounds of butter in one recipe, I can understand why their life expectancy was so short. I finished the pies with a sprinkle of powdered sugar. I loved that there was just one quarter of an apple in each pie, it's so different than regular apple pie. The flaky pie crust is buttery and delicious. There is a purity to the pie as it just has a hint of sweetness focusing more on the flavor of the apple. Looking for a handheld apple treat to stand out this holiday season (and has withheld the test of time), where there's a meal, there's a way!
Oh yes and I thought I would "Throw it Back" to when I was literally thrown back to the 1700's. Those woman had so many layers......just so many layers.....And yes that is me on national television wearing a feed sack. Stunning. 

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Danielle - November 15th, 2014 at 7:25 AM
Ok. This is such a cool post. First, I had not idea there were other "water"/body mists other than Rosewater! I will have to check out the others next time I'm at Whole Foods. Second, I LOVE that you took an old recipe, researched it, updated it, and made it -- what a good idea! You could probably have an entire blog about that!! And finally, I'm excited to personally know a moviestar!
Keleigh May - November 15th, 2014 at 7:59 AM
Seriously, if it wasn't for your Raspberry Rosewater Cupcakes, I would have been totally lost while looking for "Orange Water". I am loving "Throwback Thursday's" this month, so many interesting recipes out there just waiting to be discovered (I feel like the culinary Indian Jones). As for me being a movie star....its a stretch but I like your excitement!:)
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