Elcampane Apple Pie is a traditional British recipe for a classic single-crust apple pie of sliced apples layered with sugar, cinnamon, nutmeg and elcampane root that's topped with a single layer of shortcrust pastry before baking. The full recipe is presented here and I hope you enjoy this classic British version of: Elcampane Apple Pie.
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Elcampane (Inula helenium [or elena campana to give it it's Medieval Latin name]) is a mild expectorant, is a mild antiseptic and can be used to treat intestinal infestations. This is an example of a bittering herb that was used in spring to 'clear the system'. The camphorous notes of this spice go particularly well with desserts.
Ingredients:
170g sweet shortcrust pastry (ie made with 170g plain flour)
675g cooking apples (Bramleys are typical), peeled and cored
90g brown sugar
1/2 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
1 tsp freshly-grated elcampane roots
caster sugar, for topping
Method:
Prepare the pastry according to the recipe then form into a ball and chill in the refrigerator for at least 30 minutes.
Cut the apples into slices and arrange these in layers in the base of a 900ml pie dish. Combine the brown sugar, cinnamon, nutmeg and elcampane in a bowl. As you layer the apples, sprinkle the apples evenly with the brown sugar and spices.
Turn the chilled pastry onto a floured work surface and roll out large enough to cover the top of the pie. Set the pastry on top of the filling, crimping it securely to the sides of the dish and trimming off any excess. If desired, you can use the excess pastry to cut out leaf shapes to decorate the top of the pie.
Cut a few steam holes with the point of a sharp knife then brush the top of the pie with water and sprinkle over a little caster sugar. Sit on a baking tray and transfer to an oven pre-heated to 190°C and bake for 40 minutes, or until the apple filling is cooked and the pastry is lightly-golden in colour.
Allow to cool and serve warm with custard, cream, or ice cream.
