1 light & flaky pie crust, see recipe of same name
1 1/2 cup thick unsweetened applesauce
1/2 cup honey
3 tbsp apple brandy, optional
1 tbsp vanilla extract
1 lemon, grated rind only
3 tart apples, peeled & thinly sliced
1/2 cup all-fruit apricot jam
DATA PER SERVING
290 *calories
3 *gm protein
7 *gm fat
57 *gm carbo
1 *gm chol
11 *mg sodium
3 *gm fiber
Directions
PREPARE AND BAKE crust according to recipe instructions. (See Light &
Flaky Pie Crust recipe) Set aside.
Preheat oven to 375F. In a 2-quart saucepan over med-high heat,
simmer applesauce, honey, brandy if desired, vanilla and lemon rind
until quite thick, about 10 to 15 minutes. Pour mixture into prepared
crust. Arrange apples in concentric circles on top of sauce.
In a 1-qt saucepan over med-high heat, melt apricot jam, then press
through a sieve. Use a pastry brush to glaze apples with jam.
Bake for 30 minutes. Let cool before slicing.
Servings: 9 servings
Apple Pie - French *Low-Fat* Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; French; Fruit
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, in fact as far as the Egyptians, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something we still use today. He also tells us how the Roman chefs made use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Moving on, we find two interesting cookery books which were published in the 14th Century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as parsley and basil. These new culinary innovations created an explosion in recipe manuscripts, most of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Apple Pie French _Low Fat_ recipe.
