Torten von Epffel

Apple Tart

Source: Das Kochbuck der Sabina Welserin, a 16^th century collection of German recipes

Original Recipe:

Ain faſt gúten torten von epffel zú machen

Laſt die epffel ſchelen vnnd die bútzen heraúsſchneiden vnd laſts darnach klainhacken, darnach thent ain halb pfúnd zúcker vnnd ain lot zimmerrerlach, klaingeſtoſſen, daran vnnd macht ain taig zú ainer torten vnnd ſtreichts aúff.

Translation: (Translated by Valoise Armstrong)

To make a very good apple tart

Peel the apples, and remove the cores, and them be afterwards be finely chopped. After that put a half pound of sugar and a half ounce of finely ground cinnamon thereon and make a dough for a tart and spread it on top.

My Interpretation:

3 pounds cooking apples

1 tsp. ground cinnamon

½ to ⅔ cup sugar, depending on sweetness of apples

2 pie crusts (see Paest Royall)

Preheat oven to 375°F. Peel, core and slice or chop apples. Toss apples with sugar and cinnamon and turn into a pie plan lined with one of the pie crusts. Top with second pie crust and cut slits in top pie crust to vent. Place pie on baking sheet. Bake pie until crust begins to turn golden brown, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden brown and juices are bubbling (30 to 45 minutes), depending on the type of apples you are using. Transfer to rack; let rest for 1 hour. Serve pie warm or at room temperature.

Notes:

Most apples available in grocery stores are of a modern variety, although some heirloom variety trees are available to grow your own. For ease of making this dish, use your preferred cooking apple.

References:

Welserin Sabina Das Kochbuch der Sabina Welserin [Book]/ ed. Stopp Hugo.- Heidelberg: Carl Winter Universitätsverlag, 1553.- 1980: p. 173.- A Transliteration and translation of the 16th century German cooking

manuscript..- ISBN 3-533-02905-0.

"Das Kochbuch Der Sabina Welserin." Recreational Medievalism. Trans. Valoise Armstrong. David D. Friedman, 29 Oct. 1998. Web. 27 Sept. 2012. <http://daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.

Welserin, Sabina. "Das Kochbuch Der Sabina Welserin (c. 1553)." Monumenta Culinaria Et Diaetetica Historica. Thomas Gloning, 26 Aug. 2006. Web. 27 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/sawe.htm>

McAusland, Lorna. "Apple Facts." Spotlight On ... Apples. Institute of Food Reseach, May 2009. Web. 01 Oct. 2012. <http://www.ifr.ac.uk/info/society/spotlight/apples.htm>