2 cup all purpose flour
3 oz ea cold butter and cold lard
ICE COLD WATER FILLING
5 each large tart apples (spy)
1 tsp ground cinnimon
1/2 cup brown sugar
2 tbsp lemon juice
HEAPING OF BREAD CRUMBS EG
1 each egg yolk
2 tbsp milk
Directions
To make pastry, cut butter and lard into flour with pastry blender
until mixture resembles coarse crumbs. Scatter water on mixture,
mixing with fork until dough forms a ball. Wrap in plastic wrap and
chill about 30 minutes. Divide into 2 balls. Roll out one portion to
fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven
to 425 degrees F. Core, peel and thinly slice apples. Toss with
cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon
flour or bread crumbs evenly over pie shell. Arrange apples slices on
top, leaving as little space between slices as possible. Pile slices
high but do not mound in centre. Roll out other half of dough to fit
top of pie. Brush edge of bottom crust with egg wash made by blending
beaten egg yolk with milk. Place top layer of dough on pie. Tuck top
layer under bottom layer of dough around edge of pie. Crimp edges
with fingers to form fluting. Prick pie with fork in at least a dozen
places to let steam escape. Brush with eggwash. Bake 15 minutes.
Reduce oven temperature to 400 degrees F and bake 15 minutes, then
reduce to 325 degrees F and bake 20 minutes more, or until crust is
golden brown.
Servings: 8 servings
Marions Best Ever Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Recipes as a concept can be traced far back into antiquity, certainly as far back into history as early Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of clay tablets in the Sumerian language 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 having made anyone who tried it feel exhilarated and blissful. During Roman times 25BC a man called Apicius assembled a number of documents which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, something we still use today. Aspicius also recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Closer to modern times, there are two interesting cookery books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals cooked for the rich and powerful of those days. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cooking, most of which still exist in private libraries. During the succeeding few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications were greatly in demand due to better eduction, more spare time and having more disposable income. The TV revolution brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Marions Best Ever Apple Pie recipe.
