Prep 20 mins
Cook 1 hr 10 mins
I found this recipe in Ohio magazine this month (October 2005). Bramley's Seedling apples are good for cooking. They have a greenish-yellow skin with red and brown stripes and are commonly used for baking in the British Isles. This recipe is said to have come from Thomas Dawson of London in 1587.
- 6 large bramley's seedling apples
- 1⁄2 cup water
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 2 tablespoons butter
- 2 eggs, lightly beaten
- 2 tablespoons Applejack (apple brandy)
- 1 pie crust, refrigerated
- Gently boil the apples (it's not necessary to pare, core or slice them) in water in a covered saucepan until the fruit is very tender, about 30 minutes. Drain the apples, return to pot. Using a potato masher, mash the apples. Force the mashed fruit through a strainer with the back of a spoon.
- Preheat the oven to 425 degrees. Flavor the mashed fruit with the sugar, cinnamon and ginger. Mix in the butter, eggs and applejack. Line a 9-inch glass pie pan with crust. Pour in the mixture and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes.