{"id":60616,"date":"2025-07-16T22:17:53","date_gmt":"2025-07-16T12:17:53","guid":{"rendered":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=60616"},"modified":"2025-07-16T22:17:53","modified_gmt":"2025-07-16T12:17:53","slug":"original-apple-pie","status":"publish","type":"post","link":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=60616","title":{"rendered":"Original Apple Pie"},"content":{"rendered":"

\"Original<\/p>\n

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The first ever recorded ‘apple pie’ recipe from 14th century England contained more pears than apples and was baked in a crust called a ‘coffyn’.<\/div>\n<\/div>\n
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This recipe, recorded around the year 1381, gives us a look at what our ancestors truly ate.<\/div>\n<\/div>\n
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It wasn’t just a simple apple dessert. The filling was a rich mixture of apples, pears, figs, and raisins. A far cry from what we see today.<\/div>\n<\/div>\n
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The real show of wealth wasn’t the fruit, but the spices. Saffron, which was worth more than its weight in gold, was a key ingredient, giving the pie a golden color and a distinct flavor.<\/div>\n<\/div>\n
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There was no refined sugar in the recipe. All the sweetness came naturally from the fruits and perhaps a bit of honey, not from the processed sugars we rely on now.<\/div>\n<\/div>\n
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The word ‘coffyn’ didn’t mean what it means today. It came from an old word for a box or case, and in this context, it just meant a sturdy pastry shell.<\/div>\n<\/div>\n
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This thick, hard crust wasn’t always eaten. Its main purpose was to act as a durable, edible container that could preserve the fruit filling inside for days, making it a portable meal.<\/div>\n<\/div>\n
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So the original apple pie was less of a sweet dessert and more of a hearty, preserved meal for the wealthy, a world away from the classic American treat.<\/div>\n
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Sources: The Berkshire Edge, South Florida Reporter, The French Life, Splendry<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The first ever recorded ‘apple pie’ recipe from 14th century England contained more pears than apples and was baked in a crust called a ‘coffyn’. This recipe, recorded around the year 1381, gives us a look at what our ancestors truly ate. It wasn’t just a simple apple dessert. The filling was a rich mixture … <\/p>\n

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