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
Experts have tracked the existence of recipes back into the distant past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient cook books were just very simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few tablets in ancient Sumerian 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 having made people feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts describing recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans made use of a wide range of herbs and spices, including many that are still in use today like bay, rue and asafoetida. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications were in great demand, mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Apple Streusel Mincemeat Pie recipe.
