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
It is quite possible to prove the history of transcribed cooking instructions back into history, in truth as far back as ancient Egypt, and possibly even further than that. However, sadly, these early recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to academics are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices led to a surge in books on cooking, many of which are now in private libraries. By the time we get to the twentieth century, recipe publications were highly popular mostly due to increased literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Pie French _Low Fat_ recipe.
