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| Authored by: Wol on Monday, September 24 2012 @ 11:38 AM EDT |
Bear in mind that English and American Apple Pies are *very* different.
The typical American pie is made from a "delicious"-type apple - a
sweet eating apple.
The typical British pie is made from a "cooker" - an acidic apple that
disintegrates on cooking.
And as for "left over from cider", well ... :-) I think cider apples
are too bitter even to be usable for cooking ...
Cheers,
Wol[ Reply to This | Parent | # ]
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| Authored by: Anonymous on Monday, September 24 2012 @ 01:09 PM EDT |
"There is nothing in life that doesn't look better after a good cup of
tea."
I don't drink tea, but even I can name something that wouldn't look better to an
avid tea drinker after.
The cup.[ Reply to This | Parent | # ]
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| Authored by: DieterWasDriving on Monday, September 24 2012 @ 05:25 PM EDT |
Almost all old apple varieties are far too bitter to eat raw. They were used
for cider, or thoroughly cooked into dishes. You'll sometimes read that they
were cultivated to be bitter, to make better cider. That's misleading. They
weren't deliberately bitter, they started out bitter and genetic branches that
were unusably bitter were selected against.
Many foods were cooked in dough or pastry to absorb the nutritious juices and
oils that would be lost with other cooking methods. It also kept the food from
spoiling as quickly without refrigeration, since an intact crust would keep the
cooked contents sterile.
So an "apple pie" would be a far different thing in England that what
it became in the new world. Much like a "mincemeat pie". That was
chopped meat cooked in a pie (similar to "kidney pie"), often with a
fruit and vegetable filler to stretch the expensive meat. Over time the meat
content was reduced, and the fruits changed to the sweeter varieties of apples,
resulting in the dessert pie of the present day.
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