1 large egg yolk,slightly beat
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 graham cracker pie crust
5 1/2 cup sliced,peeled cooking apples
3/4 cup all-purpose flour
1/4 cup sugar
1 tbsp lemon juice
1/4 cup packed light brown sugar
1/2 cup sugar
1/3 cup butter, room temperature
1/4 cup packed light brown sugar
3 tbsp all-purpose flour
Directions
Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly,
with egg yolk;bake on baking sheet until light brown,about 5 minutes.
Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup
sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix
well and spoon into crust.Mix remaining flour,sugar,brown sugar and
butter with fork or pastry blender until crumbly.Sprinkle topping
mixture,evenly, over apples.Bake on baking sheet,about 50
minutes.Cool on wire rack. Serve at room temperature.
Servings: 8 servings
Apple Pie #2 Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into the far past, in fact as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe 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 drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main course and afters, something that is very familiar to us today. Aspicius describes how the early Romans made use of a wide range of herbs, including many that are still in use today for example bay, fennel and parsley. Moving our culinary historical trip onwards, there are a couple of interesting books which appeared in the 1300s : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich people of that period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in manuscripts on food, some of which still exist in private collections. Over the succeeding few centuries, the wealthy families of the West competed with each other to serve up the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes of the day. When we get to the 20th century, cooking books were in high demand, mostly as a result of better eduction, more free time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Pie #2 recipe.
