Green Apple Pie
List of Ingredients
(Griene Ebbelkuche)
"For this excellent recipe, which was published in 1887, I suggest Winesap or Smokehouse apples, slightly unripe of course. (8)
Yield: Serves 8 to 10
short pastry crust
5-1/2 cups (1.1 kg) shredded raw apple (about 6 apples, pared and cored)
6 tablespoons (90 g) unsalted butter
1 cup (170 g) dark brown sugar
3/4 cup (95 g) chopped pitted sun-dried cherries or chopped dried pears
3/4 cup (95 g) chopped hickory nuts
1/4 cup (60 ml) lime juice
1 teaspoon ground allspice
4 large eggs
candied angelica or citron (optional)
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-inch
(30-cm) tart pan (approximately 1-1/2 to 2 inches/3 to 5 cm deep) with
short crust. Prick the bottom with a fork. Shred the apples and put
them in a deep bowl. Cook the butter and sugar together in a saucepan
over medium heat until the mixture bubbles and begins to smell like
butterscotch (about 5 minutes). Add the dried cherries and plump them in
the sugar mixture. When the cherries are soft, add them together with
the butter mixture to the shredded apples. Then add the hickory nuts,
lime juice, and allspice. Beat the eggs until lemon colored and fold
them into the apple mixture. Pour into the pastry shell, pat down with a
knife or spatula to smooth the surface, then bake for 60 minutes or until
set in the center. Cool on a rack and decorate, if desired, with candied
angelica or citron.
Recipe
From Pennsylvania Dutch Country Cooking
By William Woys Weaver
Published by The Pennsylvania German Society
440 Daniel Boone Road
P.O. Box 397
Birdsboro, PA 19508
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