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.
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