Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Pippin Pie

Pies and Pastries

Small pie of sweetened apples, preferably pippins, highly flavoured with sweet spices.


Original Receipt from Sussex County Magazine 1936

A correspondent has sent two recipes for Pippin Pies, and one for Mince Pie as these delicacies were made in Sussex in the reign of Queen Anne. They are taken from a document entitled "Phil Shoebridge's Book," dated 1708, and are printed here as they appear in the original.

To Make a Pippen Pye
Take the fairest & best Pippens, pare them & make a hole in the Top of them, & then prick in each hole a Clove or two, then put them into a Pie-dish, then break in whole sticks of Cinamon, & slices of Orange pills [peels], & on the top of every Pippen put a little piece of sweet Butter; then close up the Pye, & bake it as you do Pies of the like nature; when it is baked anoint the lid over with store of sweet butter, & then strew Sugar upon it a good thickness, & set it into the oven again for a little Space, as while the Meat is dishing up, & then serve it.

To Make Pippen Pies
Take two pound of Pippens, one pound of Currants, three quarters of beef Suet, one pound of Sugar, two pennyworth of Cina­mon; shred your Pippens very small with your suet & so make little Pies of them. They must be always eat warm.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY