A Culinary Journey to the 1800s: Crafting Pies and Scones with Time-Honored Traditions

As we don our aprons and step into the kitchens of the 1800s, we unlock the culinary secrets that have stood the test of time. Crafting pies and scones with the simplicity and elegance of the past allows us to savor not only the flavors but also the rich history encapsulated in every bite. Join the journey and savor the timeless joy of baking with a nod to the traditions of yesteryears.

 Here are simple recipes for making pies and scones inspired by 1800s culinary practices:

1800s Apple Pie:

Ingredients:

• 4-5 medium-sized apples, peeled, cored, and sliced

• 1 cup sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Pastry dough (for a single crust pie). Or, use the pie crust recipe below to make your own from scratch.

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix the sliced apples, sugar, cinnamon, and nutmeg until the apples are coated evenly.

3. Roll out the pastry dough and line a pie dish with it.

4. Pour the apple mixture into the pie crust.

5. Cover the pie with a second layer of pastry dough, sealing the edges. Cut a few slits in the top crust to allow steam to escape.

6. Bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.

7. Allow the pie to cool before serving.

1800s Plain Scones: Perfect served with tea

Ingredients:

• 2 cups all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and diced

• 2/3 cup milk

• Optional: currants or raisins

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the cold, diced butter to the dry ingredients. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.

4. If using, add currants or raisins to the mixture.

5. Gradually add the milk, stirring until the dough comes together. Be careful not to overmix.

6. Turn the dough onto a floured surface and gently knead a few times. Pat the dough into a circle about 1 inch thick.

7. Use a round cutter to cut out scones from the dough and place them on a baking sheet.

8. Bake in the preheated oven for 12-15 minutes or until the scones are golden brown.

9. Allow the scones to cool slightly before serving. Serve with clotted cream and jam if desired.

Classic Pie Crust Recipe:

Ingredients:

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, cold and cut into small cubes

• 1 teaspoon salt

• 1 teaspoon sugar (optional)

• 1/4 to 1/2 cup ice water

Instructions:

1. Prepare Ingredients:

• Ensure that both the butter and water are very cold. You can even place the cubed butter in the freezer for a few minutes.

1. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, salt, and sugar (if using).

1. Add Butter:

• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The goal is to have pea-sized pieces of butter in the dough.

1. Add Ice Water:

• Gradually add ice water to the mixture, one tablespoon at a time, and mix with a fork or your hands. Stop adding water when the dough starts to come together. Be careful not to overmix; the dough should be just moist enough to hold together.

1. Form Dough:

• Gather the dough and divide it into two equal portions. Form each portion into a disk, wrap each disk in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

1. Roll Out the Dough:

• On a floured surface, roll out one disk of dough into a circle that is slightly larger than your pie dish.

1. Transfer to Pie Dish:

• Carefully transfer the rolled-out dough to the pie dish. Press it gently into the bottom and sides of the dish.

1. Trim and Crimp:

• Trim any excess dough hanging over the edges. You can crimp the edges with a fork or your fingers for a decorative finish.

1. Chill Again (Optional):

• If your recipe calls for a pre-baked crust, chill the pie crust in the refrigerator for another 30 minutes before baking.

1. Bake According to Recipe:

• Follow the baking instructions in your pie recipe, whether it's for a no-bake or pre-baked crust.

This classic pie crust is versatile and can be used for both sweet and savory pies. Adjust the sugar quantity or omit it based on your preference and the type of pie you're making.

As you savor the flaky layers of 1800s Apple Pie and the simplicity of Plain Scones, take a moment to appreciate the history baked into each bite. These recipes, echoing the kitchens of a bygone era, offer a taste of nostalgia, inviting you to experience the charm and elegance of 1800s baking. Bon appétit!

XO,

Marie