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
It is quite feasible to follow the history of recipes far back into the far past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, these, early recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language which recount 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 drinkers feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new culinary ideas prompted an outbreak in recipe books, the majority of which are now in private cookery archives. During the next few hundred years, the families of Europe strove to lay on the most exotic banquets, and consequentially chefs and their recipe collections were at a premium. However, it wasn`t until the 1800s that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks were starting to become popular mostly due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Apricot Pineapple Pie (Corky) recipe.
