1 1/2 cup dried apricots
1 1/2 cup water
1 (20-ounce) can crushed pineapple in, juice
1 1/2 tbsp cornstarch
1/4 tsp salt
1 pastry for 1 (9-inch) double pie cr, ust
Directions
Cut apricots into quarters. Put apricots in saucepan, add water,
bring to boil, cover and cook over medium heat 15 minutes. Drain,
reserving 1/2 cup juice. Set apricots aside.
Drain crushed pineapple very well, reserve 1/2 cup juice. Set
pineapple aside.
Dissolve cornstarch in reserved pineapple juice. Add reserved apricot
juice. Put mixed juices in saucepan, add salt and cook over medium
heat until mixture thickens, stirring continually.
Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Cover with top crust. Bake at
400 degrees 25-35 minutes and top is browned.
Servings: 12 servings
Apricot-Pineapple Pie (Corky) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Historians have traced the existance of recipes back into the far past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics is a series of clay tablets in ancient Sumerian 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 making people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the ancient cooks used many herbs, including some that we all recognise for example thyme, fennel and dill. Over the following few hundred years, the rich families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially chefs and their recipes were much in demand. However, it wasn`t until the 19th century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes of their peers. By the arrival of the 20th century, cooking publications are highly popular as a result of better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apricot Pineapple Pie (Corky) recipe.
