3 can apricots -- 16 oz each,
1 sliced
1/2 cup sugar
3 tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1 dash salt
3 tbsp butter
4 tsp lemon juice
PASTRY
3 cup flour
1 1/4 cup shortening
1 tsp salt
1 egg
2 tsp vinegar
5 tbsp ice water
Directions
For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C
syrup. In a saucepan, stir together sugar, flour, spices and salt.
Add reserved syrup; cook until thickened; remove from heat and add
butter, lemon juice and apricots. Pour mixture into prepared,
pastry-lined pie pan. Place top crust; crimp to seal; cut slits in
top. Bake for 45 min.
Pastry: Blend together flour, shortening and salt with a pastry
blender. Beat together egg, vinegar and ice water. Mix with flour
mixture, using fork, until mixture forms a ball. Roll out 1/8" thick
on lightly floured pastry cloth with covered rolling pin. Fit crust
into pie pan and trim. Bake pie according to filling directions.
Patricia Lomax, Mansfield, Ohio
Recipe By : Home Cooking, Oct 1994, pg 53
Servings: 9 servings
Apricot Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We are able to trace the history of written recipes way back into history, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which recount 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 we move into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. This early Roman chef tells us how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. As we move on, there were a couple of cookery books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of meals enjoyed by the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like basil and rosemary. These new foods and tastes was responsible for an explosion in books on cookery, most of which are kept safe in private libraries. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Apricot Pie recipe.
