This game has gone into overtime so many times we've forgotten the classic spectator foods over the generations and the teams have changed colors and costumes. I never get bored with it though. Maybe because it's liberty vs. subjugation.
I'm a history student (& a fan of baking) & I have to to say I'm a big fan of your series. Sometimes we focus so much on the battles & politics of history that we ignore the everyday aspects of the past, like cooking or homemaking.
@@calvinr.johnsonjr.9076 Lol reminds me of that Tim Allen joke Grandma: "It's a recipe from the 'old' country" Tim: "Yeah? well maybe it should have *stayed* in the 'old' country"
And many people forget that the small homely things are also what makes history. After all, who would fight the big wars and make the big economic changes, if there was no one to feed them? All things in history are integral to it.
@@calvinr.johnsonjr.9076 I'm currently working on a novel set in the 17th c- & looking into cultural aspects like period cleaning, food & recipes was a very fun part of my research. It was a good way to break between all the war, political & religious research I had to do. And I tell you, while some *were* definitely quite gnarly, just to read them- some recipes were also pretty baller, & if I had more money, I would have made more of them. I was also really surprised by things that I assumed *had* to be later, that, in fact, had much earlier incarnations.
Jackie Freeborn, oranges you don’t add any pectin to marmalade, at all. Pears if I remember and cherries but not so much then there are a few of the berries which ones I don’t remember.
Blackcurrants are so high in pectin you could make even strained jelly without adding extra pectin. If making cordial/syrup with them you have to keep the boiling rather short or you activate too much pectin
@@SLilley-jd8rj Yeah, and that other cooking guy (don't remember his name, but he always seemed drunk)... "And a little wine...and a little more wine... and a little more wine..." LOL
Watching some of these back, I've only just come to appreciate how whoever edits these always stops the slower-paced music before Jonathon takes the first bite, and then starts up the jaunty fiddle closing music immediately after. It interjects a lovely and subtle bit of suspense into the video, and I love how it winds the whole thing down to a lovely, wholesome close.
My mother was a master fruit pie maker. The most memorable apple pies she made used an unidentified apple from a tree that grew wild behind our house. The apples never were large and because it was not tended, the apples were full of worms! They were tart and barely got any red on them before they fell to the ground. Us kids would climb that tree and pick those apples. My mother would cut the worms out of them and make these delicious pies made with sugar and cinnamon. I regret to this day that no one thought to save a branch from that tree and see if a fresh tree could be grown. It's been gone thirty years. My mother said green apples make the best pies because they have more pectin (?) in them and it's easier to tame a tart pie than it is to make a pie tarter.
It was probably a wild apple tree grown from seed. A tree grown from seed could be anything from a crabapple to a new variety of dessert apple, but usually they are tart and strong flavored. They make the best cooking apples, pie apples, and the best tasting apple cider. You could grow some trees from seeds and see what you get. Or look along country roads in the fall, they usually have lots of wild apple trees from discarded apple cores, often several trees per mile.
@@mrdanforth3744 I'm in Indiana and I recall my parents alluding to a legend that the old apple tree was planted by John Chapman but of course there is no evidence. The tree grew to a height of about 20 -30 feet tall consisting of three trunks. We kids nailed boards among it's branches to make "a fort" like all kids did. Adult me visited my parents one day and found out land developers had bought the field behind our house and had that tree and many others removed as part of the easement. Progress and all that ya know.
Great story! Everyone should save the seeds from their favorite apple and plant them in a bean can with holes on the bottom to see if they sprout. Grow your own apple pie tree!!
Cannot find the "Colonial Apple Pie Recipe" Townsend video on TH-cam. Only finding "A Dessert Fit For The Washingtons" video, describing Washington's favorite custard. For completeness, really needs to add the custard recipe!
@GENERAL DISARRAY'S BOSS 83 It's probably best to Google it and search through the results. You'll get a good understanding by actually seeing it as opposed to just being told. Also I'm too tired to explain
@GENERAL DISARRAY'S BOSS 83 The term is a portmanteau of "costume" and "play." Its simplest definition is dressing up as a character from a show or movie or game etc. It can be extended out bit to include a general costume of a style or fandom (e.g. steampunk, high fantasy). Stretching it to include historical clothing for fun and personal style seems something that I could certainly agree with, but I can see some saying it would be too much.
@@jogiff that was mean.. it just goes to show you that YOU ARE ACTUALLY THE INSUFFERABLE ONE.. WHO PUTS THEMSELVES ON A PEDESTAL... UGH HOW DISGUSTING TO BE YOU.. your PEDESTAL is actually an un flushed toilet.. lol. How Insufferable..
My mother in law makes apple pies in almost exactly the same way. Only difference is once the lid is cut off and the custard put in, the pie is baked for another 10 mins until the custard is bubbling. Then when served each "portion" gets a piece/slice of the pie lid stuck into the filling/custard. I've never seen it done this way anywhere else so possibly a local thing to Hertfordshire?
Can’t get Enough of this channel. I’m so happy it’s growing in size! We need more of this in today’s society. History is IMPORTANT. And by hell its fun and exciting too a Win Win.
So many people simply don't care about knowing and preserving history. It's tragic seeing our past be forgotten. History is and always will be one of my most passionate interests. Knowing what our ancestors did is crucial for our own advancement and knowledge. Reflection is a powerful asset.
You've made me miss my Grandma's apple pie. We're from the North East of England, she used a double crust of shortcrust pastry, and sliced the apples into perhaps 12 pieces each. She used a cooking apple like Bramley, and some sugar, but it was always a wonderful balance of sweet and tart (Bramleys are notoriously tart so no need for lemon juice). She milk washed (not egg, she grew up under rationing, eggwash was a waste of eggs!) & strewed the top with sugar and decorated with leaves and rosebuds made from the pastry trimmings. Such a simple dish that really centred the fresh fruit from the tree in the garden 🥰
How big were apples back in the day? We have like 200+ years of breeding and irrigation and care to ensure uniform, large, breed-specific apples. Maybe quartered tiny apples were more what they were using?
There are still heirloom varieties of apple out there, many of them from the 1700s and 1800s. You're right, they often tend to be smaller, but there's a lot of size and shape variation and the biggest ones are not drastically smaller than modern ones.
No kidding. My mom got a box of golden delicious apples out of Washington one year, they were large as pomelos. I would have one for dinner, my entire dinner... I love apples...
I'm excited for the custard episode!! I think that's such a neat and interesting take, to cut the top off and add that in! So unique or unheard of for modern times. Thanks for all your videos! I love them!
Petition to add Townsend to the Trinity of Wholesomeness with Steve Irwin, Bob Ross and Mr. Rogers. Can't get enough of this guy. Down-to-earth, educational, friendly, AND a handy man! He's earned my respect.
@@petergray2712 - That's only because Sriracha has completely taken over the condiment category in recent years.. before that ketchup had always outsold hot sauce
@@diederikgeertzen9469 that must be exciting to know your ancestry that far. I'm first and a half American my father was born in Germany after WWI and immigrated here at age 10 with his family. My mom was born here but parents were born in Germany. I love early American history.
A lot of old apple pie recipes I remember called for "dotting the apples with butter" before adding the top crust. You can also add custard ingredients along with the fruit, which will thicken as it bakes. And an old New England custom is to serve wedges of sharp cheddar cheese with apple pie (or even with pumpkin pie). It's as easy as pie ;-)
@@mrdanforth3744 thats been a saying in England for centuries, Apple pie is often served with cheese, a nice sharp cheddar or a salty Cheshire, and apple pie with cheese in the pastry is also very nice.
Some of us Brits still eat apple pie with custard or clotted cream 😋. I would have imagined that when they describe cutting triangles they meant what is the equivalent to a cake or pizza slice which is almost a triangle.
Its finals week and ive been extremely stressed but these videos really help me forget everything and help me slow down. keep em coming, my favorite one was the harvesting spring greens video you guys made a while back.
Love your videos! You put so much into them and your hard work all comes through! Love the music, it is energetic but relaxing all at the same time. I actually treasure these videos, please keep them coming!
Some of your recipes will go well for our Christmas dinner.. Orange Fool, apple pie .. an a few puddings and fresh homemade butter with fresh buttermilk biscuits and the bird roasted from a string over open fire.
🍎 *1773 Apple Pie* 🥧 Pie Apples (Golden Delicious, Johnathon Apple), peeled and peeling saved. Quarter them and discard core. Place peeling in a saucepan with a little water and boil down. Apple cider can be used. The objective is to make an Apple concentrate to flavor the pie. Use puff paste to go around the edge of the pie plate. Leaving the bottom open. Add Apple slices to the pie plate. 1-2 layers, as desired. Add sugar (1/4 cup) Add lemon zest, to taste. Add lemon juice, from 1/2 lemon. Add nutmeg (13 scrapes, if using fresh) Add cinnamon, if desired. (To taste) 1 blade of mace added to the peels and cider. Pour over apples in pie plate and add a little more sugar, if using tart apples. Add additional paste to top of pie. Oven preheated to 375°F (35-40 min). Brush with egg wash if a shiny top is desired. Cut top inner round and pour in a custard: _recipe will be featured in a different episode_ Cover apples with custard and cut the top crust into triangular shapes and insert into custard/apple “pie”.
What about the custard, have yet to see where that receipt is? I know there are several custards and possets he has made and I'm sure almost any world work... But I want to know which one he used here and I'm not seeing anything on it.
I love your channel, I've tried a few recipes you've shown. Thank you for the quality content and the enthusiasm you also have when sharing this information.
This would never work in my kitchen. I'd go to cut up the top of the pie and it would be missing, and my husband's beard would suddenly be full of crumbs...
Love it. I had a recent family gathering and I made this. Barely got to try it because everyone else demolished it. Just made another one for a different occasion and got high praise about it again! This was an excellent recipe that I'm sure to make again. Thanks Townsends!!!
It's the 25th of October 2020, I got up and watched your video and now we're eating this delicious apple pie for breakfast this morning. I love simplicity. Thank you for demonstrating to us that it really can be this easy and this good.
Exactly. "America's test kitchen", you know Chris Kimball, uses this same technique (almost implying THEY thought of it) when actually it is found as early as 1773, and no doubt even earlier!
Thank you for all your time and effort in producing these videos. BTW I entered your apple fritter recipe in this year's NLHRF Eastern dessert contest and won third place. All the other entries were deluxe Dutch oven creations, mine were deep fried in a sauce pan of lard. Thank you so much!!!! You have taught me so much!
I’ve got to try this. At Christmas I make egg custard pies. It was my Great Grandfathers’ favorite and my grandmother would make one for Christmas. To you, your family, and the staff st Townsend’s, Merry Christmas and thank you for all you do for living history.
@A Gentleman yeah, that's why cheap, crap beer like bud and coors is always marketed as being chilled as low as possible; cos it hides the awful flavour.
What a splendid recipe and presentation. Why am I not surprised to find nutmeg added to the recipe? I have a period redware pie plate. It is worth too much to use, but I can appreciate the scale. Were I to have cooked at that period, I would have cut the upper crust into segments of a circle and I would have returned the custard and the pointy segments of puff pastry to the oven to brown and crisp the underside of each segment and the top of the custard. These days, I would top with clouds of rum-flavored whipped heavy dairy cream. Well...we COULD DO EXACTLY THAT in our time.
that looks good...my Mum would make an apple pie (or rhubarb when in season) every weekend (we grew our own fruit) which would always be served with custard...wonderful...I like this version with the custard poured in and the top cut...tfs
Whenever I am having a melancholy day, all I need to do is watch a Townsends video, and I'm reminded to appreciate the little things....like fresh nutmeg :)
Pretty much nothing is Soroul.... American food comes directly from English/Irish/German etc.... All nations that are.... well... known for everything but good food.
Alessandro those are myths, english, irish and german foods are actually better than history would have people think. When it comes to english food, during the time it got the reputation for being awful, the nobility of the nation, had absolutely terrible diets and it was the nobility who entertained foreign dignateries. ;) Peasants would eat foods, not unlike artsy, artisanal foods the wealthy eat today :p lots of fresh ingredients, heavy in fish, eggs,.fruit and veg.
If you want an earlier recipe, the 1390 English cookbook The Forme of Cury has a one for Tartys in Applis: Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel. They don't do recipes like that nowadays. *Do yt forth to bake wel* should be included in every modern recipe book.
@@dawn-blade Yeah, nobody really knows but 'cofyn' may have been a way to say a pastry case with an open top. 'Do yt forth to bake wel' is a nice dramatic way to say 'bake it' (they had an unhealthy overuse of the word 'do').
You mention that some early recipes cook the apples down to almost a sauce, which is actually the way my family make apple pie, essentially making a jam for the filling. I wasn't aware this wasn't the normal way of making it until just now.
1773 sweet apple nachos, perfect while watching the redcoats vs rebels game.
LOL!
This game has gone into overtime so many times we've forgotten the classic spectator foods over the generations and the teams have changed colors and costumes. I never get bored with it though. Maybe because it's liberty vs. subjugation.
It's comments like this that remind me why I love the internet. Thanks for a hot BLAST of joy.
🤣🤣
Fukkin' hell. That's mad funny, Cuz.
"A nice goodly amount."
Now that's a volume I can get behind.
goodness*cm^-3. It's like regular volume only you're taking into account the goodness.
Ha glad I wasnt the only one who noticed that! :D Sounded great!
Nic Pereira 😂😂😂😂😂
Reminds me of a head Chef I used to work for, " use a good amount, no wait you used Too Much." , Hahahahahahahaha 😀🌶️⚡!!!
I'm a history student (& a fan of baking) & I have to to say I'm a big fan of your series. Sometimes we focus so much on the battles & politics of history that we ignore the everyday aspects of the past, like cooking or homemaking.
CPoLofVancouver However some cooking techniques could stay in the past. lol
@@calvinr.johnsonjr.9076 Lol reminds me of that Tim Allen joke
Grandma: "It's a recipe from the 'old' country"
Tim: "Yeah? well maybe it should have *stayed* in the 'old' country"
And many people forget that the small homely things are also what makes history. After all, who would fight the big wars and make the big economic changes, if there was no one to feed them? All things in history are integral to it.
Amen. When living was hard your priorities tended more toward the immediate.
@@calvinr.johnsonjr.9076
I'm currently working on a novel set in the 17th c- & looking into cultural aspects like period cleaning, food & recipes was a very fun part of my research. It was a good way to break between all the war, political & religious research I had to do.
And I tell you, while some *were* definitely quite gnarly, just to read them- some recipes were also pretty baller, & if I had more money, I would have made more of them.
I was also really surprised by things that I assumed *had* to be later, that, in fact, had much earlier incarnations.
I love that. “It doesn’t call for extra spices, but we’re going to assume they put in nutmeg” basically every historical cooking video
Does anyone else imagine Jon in the 18th century, frustrated without a youtube to share his love of 16th century cookery with the masses?
16th century cooking is just flour porridge (you know a pancake before you fry it) and the occasional scraps of meat from nobles lmao
only you. ;)
Back in the 18th century, they just called it cooking.
Now I do! 😂
@@xxxxxx5868 NOPE
Apple peels are very rich in pectin, a natural gelling agent, so adding the boiled down peels would help thicken the filling.
...yum
Sheep Ewe fascinating tip. Wonder what other fruits have large amounts
Jackie Freeborn, oranges you don’t add any pectin to marmalade, at all. Pears if I remember and cherries but not so much then there are a few of the berries which ones I don’t remember.
Blackcurrants are so high in pectin you could make even strained jelly without adding extra pectin. If making cordial/syrup with them you have to keep the boiling rather short or you activate too much pectin
you know your facts my good man
He isn’t a re-enacter, he is a real guy from the 18th century
I mean, this recipe is from a John Townshend. Clearly his current spelling is just an attempt to throw us off the track.
Time traveler
@@iansberg850 nah, just immortal.
@@TheWoodsmanMilling he was born in 1700 😂
Because of all the Nutmeg, Hahahahahahahaha 😀🌶️⚡!!!
He's gotta start selling t-shirts as a gag gift for his fans that just has that grater with the words "A little bit of Nutmeg" above it.
Great idea !
I'd buy one.
It's up there with Chef Johns "A dash of Cayenne"
Yes.
@@SLilley-jd8rj Yeah, and that other cooking guy (don't remember his name, but he always seemed drunk)... "And a little wine...and a little more wine... and a little more wine..."
LOL
Watching some of these back, I've only just come to appreciate how whoever edits these always stops the slower-paced music before Jonathon takes the first bite, and then starts up the jaunty fiddle closing music immediately after. It interjects a lovely and subtle bit of suspense into the video, and I love how it winds the whole thing down to a lovely, wholesome close.
My mother was a master fruit pie maker. The most memorable apple pies she made used an unidentified apple from a tree that grew wild behind our house. The apples never were large and because it was not tended, the apples were full of worms! They were tart and barely got any red on them before they fell to the ground. Us kids would climb that tree and pick those apples. My mother would cut the worms out of them and make these delicious pies made with sugar and cinnamon. I regret to this day that no one thought to save a branch from that tree and see if a fresh tree could be grown. It's been gone thirty years. My mother said green apples make the best pies because they have more pectin (?) in them and it's easier to tame a tart pie than it is to make a pie tarter.
It was probably a wild apple tree grown from seed. A tree grown from seed could be anything from a crabapple to a new variety of dessert apple, but usually they are tart and strong flavored. They make the best cooking apples, pie apples, and the best tasting apple cider.
You could grow some trees from seeds and see what you get. Or look along country roads in the fall, they usually have lots of wild apple trees from discarded apple cores, often several trees per mile.
@@mrdanforth3744 I'm in Indiana and I recall my parents alluding to a legend that the old apple tree was planted by John Chapman but of course there is no evidence. The tree grew to a height of about 20 -30 feet tall consisting of three trunks. We kids nailed boards among it's branches to make "a fort" like all kids did. Adult me visited my parents one day and found out land developers had bought the field behind our house and had that tree and many others removed as part of the easement. Progress and all that ya know.
How can you be sure she cut the worms out? That may have been the best seasoning! Extra protein and all.
Macintosh? They are nice and tart, don't get very big, and don't get very red.
Great story! Everyone should save the seeds from their favorite apple and plant them in a bean can with holes on the bottom to see if they sprout. Grow your own apple pie tree!!
"you do not need spices for this recipe, so we will add nutmeg". Perfect xD
You are like the Bob Ross of the food world!, Keep it up the world needs more wholesomeness like you... Love the recipes!
Happy little nutmeg
That's exactly what he is, you're right
Every time Jon says ‘nutmeg’, an angel gets it’s wings!
1773 Townsend: doesn't explain custard
2018 Townsend: doesn't explain custard
History repeats itself
Nah, its the same guy. He changed the spelling of his last name
If you watch the colonial apple pie video it's the same recipe with his daughter cooking and she makes and explained the custard!
Thank you!
Cannot find the "Colonial Apple Pie Recipe" Townsend video on TH-cam. Only finding "A Dessert Fit For The Washingtons" video, describing Washington's favorite custard. For completeness, really needs to add the custard recipe!
I'm just here for the nutmeg.
Who else knew we were going to see nutmeg going in? Raise your hands
DreamsiclesASMR Hahahahhahahahah
I was always taught to add nutmeg into apple pie.
Jp Kalishek 🙋♀️🙋♀️
@@jpkalishek4586 oh yeah!
So, is this 1773 Jon Townsend a relative or are you finally admitting that you're actually 280 years old? ;)
😂🤔
He’s 280 years old
It's just that Nutmeg is a natural preservative, so since Jon consumes so much of the tasty spice, he is impervious to aging.
@@davide.burden2043 So, he who controls the nutmeg controls the universe?
@@Rouverius there can be only one
“Possibly a little bit of..... (intense moment of suspense)....nutmeg” ;-)
John Townsends is a time lord.
Lol
I swear this guy just decided to combine cosplay with cooking one day and now we get to experience the fantastic results.
@GENERAL DISARRAY'S BOSS 83 It's probably best to Google it and search through the results. You'll get a good understanding by actually seeing it as opposed to just being told. Also I'm too tired to explain
@GENERAL DISARRAY'S BOSS 83 The term is a portmanteau of "costume" and "play." Its simplest definition is dressing up as a character from a show or movie or game etc. It can be extended out bit to include a general costume of a style or fandom (e.g. steampunk, high fantasy). Stretching it to include historical clothing for fun and personal style seems something that I could certainly agree with, but I can see some saying it would be too much.
‘Cosplay’: a word for people too insecure to admit that they’re playing dress-up.
Who else looked at the thumbnail and thought those were nachos?
It looked like an insufferable hipster reimagining of apple pie. Fascinating to see that it's actually the more traditional version of apple pie.
@@jogiff
You thought it was some overly futuristic stuff but it was me, the traditional way!
@@jogiff that was mean.. it just goes to show you that YOU ARE ACTUALLY THE INSUFFERABLE ONE.. WHO PUTS THEMSELVES ON A PEDESTAL... UGH HOW DISGUSTING TO BE YOU.. your PEDESTAL is actually an un flushed toilet.. lol. How Insufferable..
@@coolmoon4382 Found the hipster
Brandon Vistan yup!
My mother in law makes apple pies in almost exactly the same way.
Only difference is once the lid is cut off and the custard put in, the pie is baked for another 10 mins until the custard is bubbling. Then when served each "portion" gets a piece/slice of the pie lid stuck into the filling/custard.
I've never seen it done this way anywhere else so possibly a local thing to Hertfordshire?
What is the custard made?
That disk of top crust could be put back to crisp up some more too, so the bottom is as browned as the top.
And Instead of custard use Brie.
@C cg I hope you have your Mother in Law’s recipe and asked her where she learned it.
Can’t get Enough of this channel. I’m so happy it’s growing in size! We need more of this in today’s society. History is IMPORTANT. And by hell its fun and exciting too a Win Win.
So many people simply don't care about knowing and preserving history. It's tragic seeing our past be forgotten. History is and always will be one of my most passionate interests.
Knowing what our ancestors did is crucial for our own advancement and knowledge. Reflection is a powerful asset.
Apple pie and custard. Still a favourite pudding in the U.K.
**** off with your custard/pudding bull****!
Apple crumble and custard is a lot better though. And easier to make.
I prefer apple crumble and custard
Yes, but they don't put the custard *in* the apple pie any more.
Yasmin Holness
Apple crisp and custard is better.
You've made me miss my Grandma's apple pie. We're from the North East of England, she used a double crust of shortcrust pastry, and sliced the apples into perhaps 12 pieces each. She used a cooking apple like Bramley, and some sugar, but it was always a wonderful balance of sweet and tart (Bramleys are notoriously tart so no need for lemon juice). She milk washed (not egg, she grew up under rationing, eggwash was a waste of eggs!) & strewed the top with sugar and decorated with leaves and rosebuds made from the pastry trimmings. Such a simple dish that really centred the fresh fruit from the tree in the garden 🥰
How big were apples back in the day? We have like 200+ years of breeding and irrigation and care to ensure uniform, large, breed-specific apples. Maybe quartered tiny apples were more what they were using?
That is a good insight.
There are still heirloom varieties of apple out there, many of them from the 1700s and 1800s. You're right, they often tend to be smaller, but there's a lot of size and shape variation and the biggest ones are not drastically smaller than modern ones.
No kidding. My mom got a box of golden delicious apples out of Washington one year, they were large as pomelos. I would have one for dinner, my entire dinner... I love apples...
Really great point 👌
Not all heritage apples were tiny. Check out Monty Surprise in NZ.
I'm excited for the custard episode!! I think that's such a neat and interesting take, to cut the top off and add that in! So unique or unheard of for modern times. Thanks for all your videos! I love them!
Petition to add Townsend to the Trinity of Wholesomeness with Steve Irwin, Bob Ross and Mr. Rogers. Can't get enough of this guy. Down-to-earth, educational, friendly, AND a handy man! He's earned my respect.
Nutmeg...it was the Heinz ketchup of the 17th century.
Actually hot sauce outsells ketchup by a three to one ratio in the USA
@@petergray2712 -
That's only because Sriracha has completely taken over the condiment category in recent years.. before that ketchup had always outsold hot sauce
@@TonyisToking peppers and tomatoes are Nightshades like the potato
Last time was I this early, America was still a British colony.
I was even earlier, new york was still dutch!
Diederik Geertzen my ancestors came to the Dutch colony
@@DAYBROK3 mine, too!
@@DAYBROK3 very cool, do you still have a dutch surname?
@@diederikgeertzen9469 that must be exciting to know your ancestry that far. I'm first and a half American my father was born in Germany after WWI and immigrated here at age 10 with his family. My mom was born here but parents were born in Germany. I love early American history.
A lot of old apple pie recipes I remember called for "dotting the apples with butter" before adding the top crust. You can also add custard ingredients along with the fruit, which will thicken as it bakes. And an old New England custom is to serve wedges of sharp cheddar cheese with apple pie (or even with pumpkin pie). It's as easy as pie ;-)
Ace Lightning and delicious they all are too.
Apple pie without cheese,
Is like a kiss without a squeeze
LOL ha ha old Canadian saying.
My dad would have said that - he really love his sharp New England cheese (and he loved to kiss and squeeze my mom).
@@mrdanforth3744 thats been a saying in England for centuries, Apple pie is often served with cheese, a nice sharp cheddar or a salty Cheshire, and apple pie with cheese in the pastry is also very nice.
My dad loved sharp cheddar on apple pie. Wouldn’t dream of putting ice cream on it.
Some of us Brits still eat apple pie with custard or clotted cream 😋.
I would have imagined that when they describe cutting triangles they meant what is the equivalent to a cake or pizza slice which is almost a triangle.
When you put the triangles of puff pastry in it I was reminded of nachos lol
Apple pie nachos sounds like stoner food.
AdLibby us too!!!!!!
Mmmmmmmm.....
Apple pie nachos ......
Mmmmmmm.......
From the photo I was fascinated that he was using corn chips!
It sounds like a Funnel Cake but with pastry "chips" instead of fried dough.
This is one of the most wholesome channels on TH-cam
Unless you are English and then this channel is about treasonous rebels. LOL
Its finals week and ive been extremely stressed but these videos really help me forget everything and help me slow down. keep em coming, my favorite one was the harvesting spring greens video you guys made a while back.
Love your videos! You put so much into them and your hard work all comes through! Love the music, it is energetic but relaxing all at the same time. I actually treasure these videos, please keep them coming!
Some of your recipes will go well for our Christmas dinner.. Orange Fool, apple pie .. an a few puddings and fresh homemade butter with fresh buttermilk biscuits and the bird roasted from a string over open fire.
Try the onion pie, turned out to be an incredible addition to several holiday dinners.
If you're going to roast a bird over the fire, I want to eat at your place Lolz
A few years ago they did a series on making Christmas dinner from roast turkey to 12th night cake. Many good ideas for a traditional celebration.
Peter Banderas good idea I like cooked onions..I saw that video . Thank you. Good addition to the menu..
Mr Danforth 374 I saw that it was my inspiration for this Christmas. I don’t think the kids will dress up tho.. smh.
This whole channel is like a pure beacon of light glowing in the darkness that is my subscriptions
I absolutely love your channel, and how you give such a vast amount of information! Love how you dress the part too! 😊😊💗
A very merry Christmas to all at Townsend’s and a great new year from Ireland love what you all do so much
I absolutely enjoy your cooking videos. It has inspired me to try it for myself. Thank you so much for the content you create. It is much needed.
I actually have Mace in my spice rack because of this channel!
Amy N Us too!!!!!!!!! Well that and cooking dishes from the Game of Thrones cookbook!
I got allspice after watching this channel.
Me too! I use it for the onion pie. YUMMM
Suet and Rennet! Two things we never thought we’d own but now it’s in both our fridges. Think we got a cheese making episode in our future!!!!
Amy Wright oh the onion pie is awesome! Have you tried the bacon lattice pie yet?
🍎 *1773 Apple Pie* 🥧
Pie Apples (Golden Delicious, Johnathon Apple), peeled and peeling saved. Quarter them and discard core.
Place peeling in a saucepan with a little water and boil down. Apple cider can be used. The objective is to make an Apple concentrate to flavor the pie.
Use puff paste to go around the edge of the pie plate. Leaving the bottom open.
Add Apple slices to the pie plate. 1-2 layers, as desired.
Add sugar (1/4 cup)
Add lemon zest, to taste.
Add lemon juice, from 1/2 lemon.
Add nutmeg (13 scrapes, if using fresh)
Add cinnamon, if desired. (To taste)
1 blade of mace added to the peels and cider.
Pour over apples in pie plate and add a little more sugar, if using tart apples.
Add additional paste to top of pie.
Oven preheated to 375°F (35-40 min). Brush with egg wash if a shiny top is desired.
Cut top inner round and pour in a custard:
_recipe will be featured in a different episode_
Cover apples with custard and cut the top crust into triangular shapes and insert into custard/apple “pie”.
What about the custard, have yet to see where that receipt is? I know there are several custards and possets he has made and I'm sure almost any world work... But I want to know which one he used here and I'm not seeing anything on it.
doing gods work here.
How fascinating!!! Just stumbled across your channel and I am loving it!!! Thank you for doing these videos for us just lovely!
I love your channel, I've tried a few recipes you've shown. Thank you for the quality content and the enthusiasm you also have when sharing this information.
How do you bring up this recipe is by John Townsend but not mention if he was or wasn't related? You know we are all wondering. lol
You love your job, I can tell! We love your job too! Thank you for always sharing history with a smile!
Ya'all always hit a home-run with the cooking vids. Excellent job!
Thank you for all your wonderful videos
This would never work in my kitchen. I'd go to cut up the top of the pie and it would be missing, and my husband's beard would suddenly be full of crumbs...
That's why you need to cut the puff paste into spikey triangles to ward him off
As an English person it is hard to imagine an apple pie pudding without custard.
As a British person, I couldn't agree more! Icecream? 😖
As an American, I think you use the word ‘pudding’ way too much.
Love it. I had a recent family gathering and I made this. Barely got to try it because everyone else demolished it. Just made another one for a different occasion and got high praise about it again! This was an excellent recipe that I'm sure to make again. Thanks Townsends!!!
It's the 25th of October 2020, I got up and watched your video and now we're eating this delicious apple pie for breakfast this morning. I love simplicity. Thank you for demonstrating to us that it really can be this easy and this good.
Damnit, now I want pie, and it's eleven in the evening.
Fun fact - Many hundreds of years ago back in England, custard would be served with savoury dishes!
still is.. i have pie & custard all the time. rhubarb tarts & custard too
Love the videos... glad TH-cam had me stumble across your channel
That looks fabulous! Thank you for yet another wonderful video.
Love your passion.
I believe the reason for boiling the peel was to create a pectin thickener for the sauce... peels contain pectin but aren’t so nice in a pie 😉
Exactly. "America's test kitchen", you know Chris Kimball, uses this same technique (almost implying THEY thought of it) when actually it is found as early as 1773, and no doubt even earlier!
Thank you for all your time and effort in producing these videos. BTW I entered your apple fritter recipe in this year's NLHRF Eastern dessert contest and won third place. All the other entries were deluxe Dutch oven creations, mine were deep fried in a sauce pan of lard. Thank you so much!!!! You have taught me so much!
I’ve got to try this. At Christmas I make egg custard pies. It was my Great Grandfathers’ favorite and my grandmother would make one for Christmas.
To you, your family, and the staff st Townsend’s, Merry Christmas and thank you for all you do for living history.
Love this channel
Apple pie and custard is still common in the UK, except we pour the custard on top of the pie instead of deconstructing it and pouring it inside.
I'll take my custard churned and frozen on top 🍨
I think custard on pie sounds fabulous! I have a recipe for warm lemon meringue, haven't tried it yet.
@joe jitsu custard isn't melted ice cream.
@A Gentleman yeah, that's why cheap, crap beer like bud and coors is always marketed as being chilled as low as possible; cos it hides the awful flavour.
A Totally Ordinary Aubergine
It's a shame as I love the awful flavor.
This channel is very interesting. Thanks for all you guys do. I'm going to try a few of these recipes one day.
Making this again today for Easter, I would love to live like back then in there compound! You guys are awesome 😎
Oh, I hope the custard vid is coming soon :-)
What a splendid recipe and presentation. Why am I not surprised to find nutmeg added to the recipe? I have a period redware pie plate. It is worth too much to use, but I can appreciate the scale. Were I to have cooked at that period, I would have cut the upper crust into segments of a circle and I would have returned the custard and the pointy segments of puff pastry to the oven to brown and crisp the underside of each segment and the top of the custard. These days, I would top with clouds of rum-flavored whipped heavy dairy cream. Well...we COULD DO EXACTLY THAT in our time.
Love watching your recipes! Puts a different perspective on history
Yum, I am definitely making this pie! Thanks for this recipe and all your videos!
"This one is done by John Townsend in 1773"
Wait a moment!
This looks so good can hardly wait for custard video to make this thank you
That Apple pie looks so good. Now that the holidays are upon us, it's perfect time to try this recipe. Thank you. Happy holidays.
I love these videos. I could watch them all day long.
The Geoffrey Chaucer recipe sounds nice as well, from 1381
Hi Jo .... Good To see you folliw Jon too. Tim B from facebook
Hello. New TH-camr of a month here. From NY State. So glad I found your channel. HUGS and blessings
Just made this for the family! For my first time making a pie from scratch it turned out pretty good! Love these videos thank you guys so much!
Third video I’ve watched. You’ve earned a new subscriber. Fantastic content!
Hello apple pie daddy
Nicole i love your work.
Afternoon my lady, hope your having a Unique day.
Merry Christmas, Nicole!
Hello unique nicole
Hi unique Nicole!
:)
that looks good...my Mum would make an apple pie (or rhubarb when in season) every weekend (we grew our own fruit) which would always be served with custard...wonderful...I like this version with the custard poured in and the top cut...tfs
I have no idea how I came across this channel or what video I started with, but I'm so glad I did.
You've got a great channel pard, keep up the good work!
I almost wept watching him destroy that beautiful crust. And now I want apple pie
The saying ‘American as apple pie’ just flew out the window.
Thank you for a great recipe. I've ordered several items from your website for Christmas gifts.
Looks yummy might have to give it a try, Merry Christmas to you and your family 🎄🎄
I’m ready for that custard recipe!
Last time I was this early, I had something original and entertaining to say.
So happy TH-cam put this in my recommended videos! This looks better than any apple pie I've ever made/eaten.
Whenever I am having a melancholy day, all I need to do is watch a Townsends video, and I'm reminded to appreciate the little things....like fresh nutmeg :)
SO ARE YOU SAYING THAT APPLE PIE IS NOT 100% AMERICAN? *Screams in fahrenheit*
Pretty much nothing is Soroul.... American food comes directly from English/Irish/German etc....
All nations that are.... well... known for everything but good food.
Alessandro those are myths, english, irish and german foods are actually better than history would have people think.
When it comes to english food, during the time it got the reputation for being awful, the nobility of the nation, had absolutely terrible diets and it was the nobility who entertained foreign dignateries. ;)
Peasants would eat foods, not unlike artsy, artisanal foods the wealthy eat today :p lots of fresh ingredients, heavy in fish, eggs,.fruit and veg.
@@letmethink8350 *que reaper sound*
The oldest recipe of apple pie is English and dates to 1381.
@@tamaracarter1836 I suspect any country that had apples has a version of apple pie. I know it's a traditional Polish desert.
How did you say "nutmeg" without a big grin? :)
I find myself always coming back to these videos 😁💞
Holy moly that looks amazing! Thank you for sharing 💕❤️
Would also love that custard recipe!
I think cooking the peels would add pectin to the pie helping to thicken it since it didn't call for any thickener.
oops, just found out where someone beat me to this comment.
Thanks for sharing. Love the knife!
If you want an earlier recipe, the 1390 English cookbook The Forme of Cury has a one for Tartys in Applis:
Tak gode Applys and gode Spycis and Figys and reysons and Perys and
wan they are wel ybrayed colourd wyth Safroun wel and do yt in a
cofyn and do yt forth to bake wel.
They don't do recipes like that nowadays. *Do yt forth to bake wel* should be included in every modern recipe book.
Is cofyn Old English for coffin? And what does "do yt forth" mean? Ancient English is puzzling.
@@dawn-blade Yeah, nobody really knows but 'cofyn' may have been a way to say a pastry case with an open top. 'Do yt forth to bake wel' is a nice dramatic way to say 'bake it' (they had an unhealthy overuse of the word 'do').
THIS one was done by Jon Townsend in 2018.
Another apple pie recipe from you that looks really good! I'm trying another one of yours today, I'll have to try this one later too!
You mention that some early recipes cook the apples down to almost a sauce, which is actually the way my family make apple pie, essentially making a jam for the filling. I wasn't aware this wasn't the normal way of making it until just now.
Try caraway seed instead of cinnamon and thank the Norwegians. :) Honestly caraway pairs very well with apples.