CRUST
1 cup king arthur unbleached all-
1 purpose flour
1/4 tsp salt
1/2 cup solid vegetable shortening
1 tbsp ice water
FILLING
8 cup apples, peeled, cored and sliced*
3/4 cup granulated sugar
1/4 cup king arthur unbleached all- purpose, flour
1 tsp cinnamon
1/4 tsp nutmet
TOPPING
1 cup king arthur unbleached all- purpose, flour
1/2 cup brown sugar
1/2 cup firm butter
Directions
CRUST: Preheat oven to 425 degrees. Put the flour and
salt in a bowl big enough to work in half the
shortening with your pastry blender. Put the remaining
shortening in the blend till it looks mixed, but
lumpy. It's okay to handle the mix at this point, but
once you start to add the ice water, overhandling will
make the crust tough, so try to keep handling to a
minimum. The water should be ice cold and added
gradually, mixing a little with a spoon after each
addition. When dough starts to hold together a bit you
can grab hold of it with your hands to form it into a
ball. Be sure to use plenty of flour on your hands and
on the wooden board, where you'll roll it out.
Transfer the dough to a floured board. Roll the dough
as thinly and evenly as possible. Transfer dough to
pie pan. FILLING: *Recommended apples: Paula Reds are
first choice, or Cortlands Once the apples are
processed they can be mixed with the other
ingredients. If the apple-recipes.htm">apples aren't very juicy, you may
want to cut back on the amount of flour a little. Add
cinnamon and nutmeg. TOPPING: Cut the butter with a
knife then mix it with the other ingredients. Mixture
should be a little lumpy. Spread evenly over the top
of the apples. Bake pie in a preheated 425 degree oven
for 15 minutes. then reduce heat to 350 and bake for
an additional 30 minutes.
Servings: 8 servings
King Arthur's French Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; French; Fruit
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in truth as far into history as the early Egyptians, and possibly even further than that. However, these, ancient recipes were just very simple pictorial recipes for preparing meals.
Progressing into Roman times 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans used many aromatic flavors, including many that are still in use today like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new foods and spices caused an outbreak in recipe publications, some of which are now in private libraries. When we get to the twentieth century, cookery publications were in great demand, mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this King Arthur's French Apple Pie recipe.
