18 large macintosh apples*
6 tbsp butter
3 cup sugar
3 3/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp nutmeg
FOR 1 PIE
1 container apples
2 tbsp flour
2 tbsp butter
1 unbaked 9 inch pie shell
Directions
*Peeled, sliced 1/2 inch thick
Melt butter in heavy pot and add apples and all remaining ingredients.
Partially cook fruit over very low heat for 15 minutes, stirring now
and then with wooden spoon. Coool and dvide filling into 3 freezer
containers. Freeze until needed. To make one pie: Remove filling from
one container and defrost. Spoon pie filling into pie shell. Sprinkle
with flour and dot with butter. Cover with remaining pie dough and
crimp edges togehter. Slash top in several places to allow steam to
escape, Bake in a 450 oven for 15 minutes. Lower heat and bake 30
minutes longer or until crust is nicely browned.
Servings: 3 pies
Apple Pie Filling (Freezer) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, certainly as far back into recorded history as the early Egyptians, and maybe even further. However, these, early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian describing the preparation 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 around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. He also informs us how the ancient chefs were skilled in the use of a wide range of herbs and spices, including some that we all recognise such as thyme, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of recipe books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as parsley and basil. The introduction of these new foods and spices prompted a surge in manuscripts on cooking, most of which still exist in academic collections. During the succeeding few hundred years, the rich families of Europe competed to serve the best banquets, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking publications are highly popular due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Apple Pie Filling (Freezer) recipe.
