On to the pie! Today's recipe comes from "The Art of Cookery Made Plain & Easy", 1784.
So in the original recipe we need pork, pippins (apples), crust, seasonings & white wine. Luckily, we can still get all of these things today with ease!
|Pork & Apples Layered in crust|
So with the crust done & the pork seared, the apples pealed & sliced. Now time for assembly I was using a deeper pie dish, about 8" wide and 3 or 4" deep to make sure I had enough layering room.
The bottom crust was already in the plate, and had been in the fridge while peeling & cutting apples.
The dish was then layered with pork (3 chops on bottom) then apples & sugar, and the other 3 chops, followed by the rest of the apples. When the layers are all in the plate, you add the wine. I was able to find a "Rhine Wine" as CW called for, I had never heard of it, though I am not a wine person. I added a little over half a cup since I had a deep dish pie. Top crust added & closed.
|Dished out & ready to eat!|
Over all, this was one of the tastiest things tried so far!