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 actually possible to track the history of recipes way back into distant history, in truth as far as ancient Egypt, and maybe further still. Having said that, these, ancient recipes were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, entrees and afters, a very modern way of dining. Aspicius describes how the Roman cooks used many different spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. Moving on, there were two interesting cookery books which date from the 14th Century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as basil and rosemary. These new culinary innovations was responsible for an explosion in publications on food, many of which are now in private libraries. When we get to the 20th century, recipe books were highly popular as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this Apple Maple Caramel Cream Pie recipe.
