PATTI VDRJ67A
CRUST
1 cup flour
1 tbsp sugar
1/2 tsp salt
1/2 cup vegetable oil
1 tbsp milk
FILLING
5 medium tart apples, peeled, cored, and slice
4 tbsp white -or- brown sugar
1 tbsp cornstarch
1 tbsp lemon juice
CARAMEL ALMOND TOPPING
1/4 cup butter or margarine, soft
1/2 cup sugar
2 tbsp flour
2 tbsp milk
1 tsp cinnamon
3 oz almonds, sliced
1 sour cream
Directions
In small bowl, stir together flour, sugar and salt. With fork, beat
together salad oil and milk. Stir oil mix itno flour mix to make a
soft dough. Press dough into 9" pie plate or 10" shallow au-gratin
dish. Press edges to make sides about 1" high in gratin dish; make
sides come to top of pie plate. Bake at 425 for 10-12 minutes or
until golden. While crust bakes, prepare apples. Mix with sugar,
cornstarch and lemon juice. Turn into baked pie shell. Melt butter in
skillet. Add sugar, flour, cinnamon and almonds. Boil 1 minute,
stirring. Pour over apples in pan to coat evenly. Bake at 425 for
25-30 minutes or until caramel topping is golden and bubbly. Cool
before serving. Excellant served with sour cream, or may serve with
lightly sweetned whipped cream.
Servings: 6 servings
Apple Pie Caramel Almond Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Candy; Dessert; Fruit
The History of Recipes
Written cooking instructions as an idea can be traced far back into the distant past, in truth as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian describing 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 `wonderful`. During Roman times 25BC a roman called Apicius created some scripts detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, such as basil and coriander. The introduction of these new tastes caused an eruption in manuscripts on cooking, the majority of which are now in academic collections. During the succeeding few centuries, the powerful and rich competed to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes of their peers. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Pie Caramel Almond recipe.
