1 pie shell, 9, unbaked
3 apples, pared and thinly sliced
3 tbsp flour
1/2 cup flour
2 tbsp butter, melted
27 oz mincemeat
1/4 cup brown sugar
1 tsp cinnamon
1/3 cup butter, cold
1/4 cup nuts, chopped
Directions
In large bowl, toss apples with 3 tablespoons flour and melted butter;
arrange in pastry shell. Top with mincemeat. In medium bowl, combine
remaining 1/2 c flour, sugar and cinnamon; cut in cold butter until
crumbly. Add nuts; sprinkle over mincement. Bake in lower half of
425 degrees oven 10 minutes. Reduce heat to 375 degrees; bake 25
minutes longer or until golden. Cool. Garnish as desired.
PAT'S NOTES FROM 1/95: This pie was excellent. I used reconstituted
mincemeat (1 box) and as many apples as were needed to fill the pie
plate - lots more than the recipe calls for. I increased the amount
of topping to add sweetness because of the increased number of tart
apples.
Servings: 1 servings
Apple Streusel Mincemeat Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; German
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, certainly as far as pharonic Egypt, and possibly even further. Having said that, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into starters, main meal and dessert, a very modern way of dining. He also recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including many that are still in use today for example thyme, fennel and dill. Later, there are some books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that we all know today, but rather accounts of the types of meals eaten by the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in recipe manuscripts, most of which still exist in private cookery archives. By the time we get to the 1900s, recipe publications are greatly in demand mostly due to increased literacy, people having more leisure time and being a little richer. The arrival of television brought us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Apple Streusel Mincemeat Pie recipe.
