Carolingian Cooks Guild
 
 
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Tarte of Apples and Orange Pilles*

Categories: English   16th century   apples   fruit   Pie   oranges  
Original Source:The Good Huswives handmaid for Cookerie in her kitchen
Secondary Source:C. F. Frere's notes to A Proper Newe Booke of Cokerye
Cook:Marion of Edwinstowe
Meeting Date:0000-00-00

Take your orenges and lay them in water a day and a night, then seeth them in faire water and honey and let seeth till they be soft; then let them soak in the sirrop a day and a night; then take forth and cut them small and then make your tart and season your apples with suger, synamon and ginger and put in a piece of butter and by a course of apples and between the same course of apples a course of orenges, and so, course by course, and season your orenges as you seasoned your apples with somewhat more sugar; then lay on the lid and put it in the oven and when it is almost baked, take Rosewater and sugar and boyle them together till it be somewhat thick, then take out the Tart and take a feather and spread the rosewater and sugar on the lid and let it not burn.

Tart

12 oz.orange marmalade (try a sweet marmalade, such as Smuckers)
6good-sized apples (nearly 1/2 lb. each)
1/2 c.sugar
1/2 tsp.ground cinnamon
1/4 tsp.ground ginger
2 Tbs.butter
crusts for a 2-crust pie

Glaze

1/2 c.water
1 Tbs.rosewater concentrate
1 Tbs.sugar

Steps

  1. Preheat oven to 450º . Soften marmalade by setting opened jar in a pan of hot water.
  2. Peel, core, & thinly slice the apples.
  3. Mix sugar & spices well, sprinkle over the apples, & stir gently till slices are well coated
  4. Line a 9" pie pan with pie crust
  5. Put in 1/3 of the apple slices, dot with 1/3 of the butter, & smear over this 1/3 of the marmalade
  6. Repeat this last step twice, using up the ingredients
  7. Cover with a pricked upper crust
  8. Bake at 450º for 10 minutes, then lower heat to 350º and bake until pie is done--about 1 hour all together.
  9. Boil together glaze ingredients until reduced by 1/2 to 2/3. Brush thickened syrup onto pie crust about 10 min. before pie is completely baked.

Note

Cost: about $2.25 per pie--more if you use frozen piecrusts.

Since all the instructions on preparing the orange "pilles" peels seemed to lead to orange marmalade, I have simplified the recipe to start with marmalade.

Served to cooks at Dance Practice January 21. . . it was delicious!