5 1/2 cup peeled, sliced tart apple-recipes.htm">apples (about 2, lbs.)
1/4 cup water
1 unbaked 9 pastry shell
3/4 cup sugar
3/4 cup graham cracker crumbs
1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1/2 lb vanilla caramels *
1/2 cup milk
Directions
* Make this pie with the popular cellophane-wrapped caramels sold in
supermarkets, or try candy-shop or gourmet caramels, if you like.
In a 3- to 4-quart pan, combine apples and water. Bring to a boil;
boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan
to cool quickly. When cool, spoon apples into pastry shell.
Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and
butter; sprinkle over apples. Bake in a 425 degree oven for 10
minutes. Reduce oven temperature to 350, continue to bake until
apples are tender when pierced, 20 more minutes.
Meanwhile, combine caramels and milk in the top of a double boiler.
Stir over simmering water until melted and smooth. Pour caramel sauce
over pie; continue to bake until caramel just begins to bubble at pie
edges, about 10 more minutes. Let cool.
Baking Time: About 40 minutes Cooling Time: About 30 minutes Per
Serving: 420 calories, 4 grams protein, 66 grams carbohydrate, 17
grams total fat, 2 milligrams cholesterol, 180 milligrams sodium.
NOTES: I have wondered if a caramel ice cream topping would work just
as well, however, I have not tried substituting.
Preparation Time: About
Servings: 8 servings
Caramel Topped Apple Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as an idea can be found far back into the distant past, at least as far as the Egyptians, and maybe further still. However, generally, these early cook books were just basic hieroglyphic recipes for preparing food.
As we move into The time of the roman empire 25BC a man called Apicius created some documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the chefs of Roman times used many aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and dill. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the East, including spices like parsley and basil. The introduction of these new foods and spices caused an increase in recipe books, the majority of which are now in private cookery archives. By the arrival of the twentieth century, cooking publications were increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Caramel Topped Apple Pie recipe.
