3/4 cup grape-nuts cereal
2 large apples (rome, beauty), peeled, core, d, and sliced
1 tsp lemon rind, grated
1 tsp lemon juice
1/2 tsp cinnamon
1 1/2 cup ricotta
1/3 cup sugar
1 egg white, and
1 egg, whole, lightly beaten
1 cup yogurt, plain
Directions
Sprinkle the cereal on the bottom of a greased 8" springform cake pan.
Arrange the apple slices over the cereal and sprinkle them with the
lemon rind, lemon juice and cinnamon. Combine the ricotta, sugar, egg
white and whole egg and yogurt in a medium bowl, mixing with a spoon
until smooth. Pour evenly over the apples. Bake in a preheated 350
degrees oven for 45 minutes. When cool, go around the circumference
of the pan with a knife before removing the side.
Servings: 8 servings
Apple Ricotta Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Italian
The History of Recipes
It is possible to track the history of meal recipes back into the distant past, in truth as far as the ancient Egyptians, and possibly even further. In practice though, generally, these old recipes were just basic hieroglyphic instructions for meal preparation.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius tells us how the ancient Romans made use of many different spices and herbs, including a few you will know such as thyme, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new foods and tastes caused an increase in recipe manuscripts, many of which are now in private cookery archives. By the time we get to the 1900s, recipe books are highly popular as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Apple Ricotta Pie recipe.
