1 single pie crust
2 tbsp lightly salted butter
2 lb golden delicious apples --
1 peel/core/sliced
1/2 cup light brown sugar -- packed
1 can evaporated milk
1 egg yolk
1/3 cup maple syrup
2 tbsp cornstarch
1 tsp vanilla
1/2 cup heavy cream
1 tbsp sugar
1/4 tsp ground cinnamon
Directions
Roll pastry on well-floured board into 12-inch circle. Brush off any
excess flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang.
Crimp to form stand-up edge. Prick bottom of dough all over with
fork. Refrigerate at least 30 minutes.
Heat oven to 450. Line dough with aluminum foil; fill with dried
beans or pie weights. Bake for 10 minutes. Reduce oven temperature to
350. Bake for 10 minutes more. Remove foil and beans. Bake until
crust is golden, about 15 minutes. Cool on rack.
Heat butter in large skillet. Add apples and sugar; cook, stirring,
until apples are very tender and thickely glazed, 15-20 minutes. Cool
to room temperature.
Heat milk in saucepan until bubbles appear around edge of pan. Whisk
yolk, syrup, cornstarch and vanilla in bowl until smooth. Gradually
whisk in milk. Return mixture to saucepan. Stir over low heat until
thickened. Remove saucepan from heat; whisk for 1 minute.
Spoon apples into crust. Top with hot maple mixture; smooth top.
Cool to room temperature. Refrigerate until custard is firm, about
1hour. Beat cream in bowl until soft peaksform. Beat in sugar and
cinnamon until firm peaks form. To serve, decorate with whipped cream.
Recipe By : Family Circle 9/17/96
From: Carol Taillon
Servings: 10 servings
Apple-Maple-Caramel-Cream Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Candy; Dessert; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, in truth as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, old cookbooks were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As our culinary historical trip moves to more modern times there are two recipe books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that we all know today, but rather descriptions of the types of food cooked for the wealthy. Over the next few centuries, the powerful families of Wesstern Europe competed to offer the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Apple Maple Caramel Cream Pie recipe.
