1 crust
2 cup all purpose flour
7 oz lard
1 tbsp pple cider vinegar
1/2 tsp salt
6 tbsp cold water
1/2 cup + 1 tablespoon sugar
2 tbsp flour
1 tsp cinnamon
Directions
ÿÿÿÿÿ ** filling
1 pt raspberries 8 lg
Granny Smith apples 1
1/2 T Lemon Juice ÿÿÿÿÿ pt NUTMEG
ÿÿÿÿÿÿÿ pt CLOVES Freeze the flour in a medium
bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut
into cubes. In small cup combine vinegar, salt and water. Measure 1
cup flour on to table, place lard cubes on top then cover with the
remaining flour. Roll rolling pin over the mixture until all of t
pieces have been flattened and slightly incorporated. Scrap into a
bowl an mix with liquid. Turn dough out onto a lightly floured
surface. With a lightly floured rolling pin, roll out a rectangle
about 8 X 12 inches. Fol to the center and roll out slightly to form
an 8 inch square. Roll and fol once more. Wrap in parchment or waxed
paper and refrigerate until needed. Peel and cut and core apples into
eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with
lemon juice. Blend together 1/2 cup sugar with f and spices. Add
apples and toss until evenly coated. Add raspberries last toss
lightly. Cut 1/3 dough and reserve. Roll remaining dough into a
round 5 inches larg than dish. Place and fit into dish and trim
overhang to one (1) inch. Spo in apples and dome evenly. Roll out
remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5
slits in center of dough. Bake 425 degr for 10 minutes, lower
temperature to 400 degrees for 40 minutes, turning to brown evenly,
Let cool.
Servings: 8 servings
Apple Raspberry Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is possible to follow the history of written recipes back into distant history, certainly as far back as the early Egyptians, and possibly even further. Having said that, mostly, these ancient records were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show 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 drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few you will know like bay, fennel and parsley. Later on, we have a couple of interesting recipe books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that appears on menues today, but rather descriptions of the types of food served to the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an increase in publications on food, some of which are now in academic collections. For the centuries that followed, the wealthy families of Europe competed with each other to lay on the most exotic banquets, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the 20th century, recipe books were in high demand, due to higher levels of literacy, more spare time and being a little richer. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Apple Raspberry Pie recipe.
