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Apple Florentine

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      Title: APPLE FLORENTINE
 Categories: Pies
      Yield: 8 Servings
 
      6    Large apples
    1/2 c  Sugar
      2 ts Grated lemon rind
      1    Egg yolk for glazing
      2 c  Ale
    1/2 ts Powdered nutmeg
      1    Stick of cinnamon
      2    Cloves
 
  Peel and core the apples.  Put close together in a deep 10 inch pie
  dish and sprinkle with six tablespoons sugar mixed with the lemon
  rind. Pour in 3 tablespoons water.  Roll out pastry 1/4" thick and
  cover apples. Make a 1 inch wide hole in the center of the pastry and
  put a small collar of pastry around it, wetting it slightly with cold
  water to join. Brush pie with egg yolk beaten with 2 teaspoons cold
  water. Bake in a preheated 400F oven for 30-35 minutes. Meanwhile,
  bring the ale, remaining sugar, and spices slowly to the boiling
  point, but do not boil; let spices steep in hot ale. When apple pie
  is done, pour hot ale into center hold through a funnel and serve
  immediately. Note: Whole apples go into the deep-dish pie that warms
  many an Englishman, especially in Bedfordshire, at Christmas. As the
  name suggests, Apple Florentine has Italian origins, though the
  Resaissance pope for whom it was occasionally prepared never knew the
  special savor of well-spiced ale that English cooks consder an
  indispensible part of the recipe.
 
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