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
It is possible to follow the history of `recipes` back into distant history, certainly as far into history as the Egyptians, and possibly even further. Having said that, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to historians are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later, there are a couple of interesting recipe books from the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices created an outbreak in cookery books, most of which still exist in private cookery archives. For the decades that followed, the wealthy families of Europe competed with each other to lay on the best banquets, and consequentially chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, recipe publications are in high demand, due to better eduction, increased leisure time and having more money. The arrival of television brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Marions Best Ever Apple Pie recipe.
