I’ve often wondered about it, but never tried it, so I turned to a historical source or two, to see if I could find out how to do it.
Here’s a C17th windfall apple apple pie that’s spiced and iced, although the recipe is frustratingly imprecise.
You know what you don’t see enough of these days? A bright green apple pie filling. This C18th recipe tells us how to make one.
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
Here’s another selection of fruit-related stories from the Atlas Obscura archives.
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.
Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.
This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?
Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.