1 [See Apple Pie I for full ingredient list — original text cross-references ingredients only]
Instructions
1. Prepare the apple filling using the same ingredients as Apple Pie I.
2. Place the filling in a heavy saucepan or small baking dish (approximately 1-quart / 950 ml capacity — period earthen baking-dishes of this type were typically 1-quart). Add a small amount of hot water, just enough to cover the bottom of the vessel (roughly 2-4 tablespoons / 30-60 ml), to prevent the apples from scorching.
3. Cover the dish tightly with a lid or foil and bake in a very slow oven at 275°F (135°C) for 3 hours, until the apples turn a deep burgundy-red color, have collapsed fully, and are jammy in texture. Visual cue: the filling should be noticeably darker than fresh apples and reduced in volume by roughly one-third.
4. Remove from the oven and allow the filling to cool completely to room temperature, approximately 1 to 2 hours. The filling must be fully cool before assembling the pie to prevent the bottom crust from becoming soggy.
5. When the filling is cool, pour or spoon it between two pie crusts in a standard 9-inch (23 cm) pie plate. Note: brown sugar may be substituted for white sugar in the filling; use approximately 10-15 percent more by volume to achieve equivalent sweetness.
6. Bake the assembled pie at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 25-35 minutes, until the crust is deep golden brown and the edges are set. Internal temperature of the filling should reach at least 185°F (85°C). Tap the top crust lightly — it should sound hollow and feel firm.
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