Apples in Paste

Author: Justin
Serves 8

2 large apples, not too sweet (MacIntosh or such) 1 pie crust
1 top crust 1/2 cup sugar
1 tsp ginger 1 Tbl lemon juice

Core apples and cut them in half (that is, into top and bottom).  If possible, keep the halves intact.  Lay in pie crust and fill the core holes with the sugar.  Sprinkle the ginger over the apples, and sprinkle lemon juice on that.  Lay the top crust overall, and pinch the edges down; poke some holes in the top.

Cook 10 minutes in a 450 degree oven.  Reduce heat to 325-350, and cook 30-45 minutes more, until the top is golden brown.

Notes and Variations

Pretty good apple pie.  Originally made with 1/3 cup brown sugar, which comes out a little too tart.

The bottom comes out rather gooey.  Try sprinkling some flour in the pie crust before putting in the apples; Joy of Cooking claims that can help.

The original source also suggests making with honey and a bit of black pepper as an alternative to sugar, although it is clear that sugar is preferable.  Sounds like an interesting variation, though.  Jane suggests that it may work better with brown sugar; she's probably right, although that's a bit less period.  Might omit the lemon juice, which isn't in the original and appears to be unnecessary.


Adapted from two versions of "Wardons in Paste", from Two Fifteenth Century Cookbooks.  The original is really a pear pie recipe, rather than apple.