October is national Apple month. Here’s a story about the origin of apple pie. As you will see it is what social scientists call a greater coronary survival, meaning something from British culture that survived the Atlantic voyage to North America. British elites before the 1700s viewed raw fruit as unhealthy and held them in contempt. As a result the poor in the empire obtained apples inexpensively and perfected the art of making tarts and cobblers from the discarded uncooked pie crust of bakers of meat pies. In colonial America, the cobbler (also called bucklers) became a coveted dessert baked on special occasions like weddings. Enslaved Africans in the Americas adapted the English penchant for pies adding African yams and American sweet potatoes (which many considered slave food) as fillings.
Apple Pie Recipe
Ingredients
4-6 Tart and juicy apples
3/4 cup sugar 1 teaspoon cinnamon or nutmeg (as desired)
1 tablespoon fine brandy
1 teaspoon lemon juice
1 tablespoon butter
Filling Directions
Line a pie pan with pie [crust*] filled with thinly sliced apples. Add the sugar, lemon juice, spice and Brandy. Dot with butter. Cover with the top crust, cutting a few slips to allow steam to escape. Bake 10 min. in a hot oven, reduce heat slightly, and bake for 30 min. more.
*Pie Crust Directions
For your dough, sift the flour and salt and baking powder. Cut the shortening [or butter] in, adding ice water gradually, until you have a dough that will come from the bowl easily. Chill before using.
Arden H. Duane Food Writer, New Journal and Guide, November 9, 1935
