Original Receipt from Sussex County Magazine 1936A 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.