3 1/2 cup apples, tart, thinly sliced
3/4 cup sugar
2 tbsp flour, all-purpose
1/2 tsp salt
3 1/2 oz coconut, flaked
1 tsp vanilla extract
2 tbsp margarine
CREAM CHEESE PASTRY
1 cup margarine, softened
6 oz cream cheese, softened
2 cup flour, all-purpose
1 dash salt
Directions
Line a 10" piepan with half the pastry rolled 1/8" thick.
Arrange apples in unbakes pie shell. Combine sugar, flour, and salt;
sprinkle over apples, mixing well. Cover with coconut, sprinkle
vanilla over top, and dot with margarine.
Roll out remaining pastry, and place over filling; seal and flute
edges. Cut slits in top to allow steam to escape. Bake at 400 degrees
for 10 minutes; reduce heat to 300 degrees and bake an additional 35
to 40 minutes.
Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball;
chill. Yield: enough pastry for double crust 10" pie.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Servings: 1 pie (10")
Apple-Coconut Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Academics have tracked the existance of recipes back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also tells us how the cooks of his times used many different herbs, including a few that will be familiar to modern chefs such as bay, fennel and dill. As our culinary historical trip moves on a few more years there are some recipe books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals enjoyed by the upper classes of that period. In the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted a torrent in publications on food, some of which still exist in private collections. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, cookery books were highly popular due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Apple Coconut Pie recipe.
