CRUST
2 cup flour
1 cup crisco
1/2 cup milk
1 pinch salt
FILLING
3 large apples (tart), pared, cored and sli, ced thinly (to mak
3/4 cup sugar
2 tbsp flour
3/4 tsp cinnamon, ground
1 dash nutmeg
2 tbsp butter, cut into small chunks
1 dash salt
Directions
Preheat oven to 400 degrees F. Cut Crisco into flour until
well-mixed. Stir milk and salt into flour and Crisco mixture. Stir
until well-blended. Divide into two equal balls; roll into two round
of crust and reserve.
Combine sugar, flour, spices and dash of salt in a large bowl or
ziploc bag. Add the sliced apples and mix well. Pour all of apple
mixture into pastry-filled 9" pie plate. Dot with butter chunks.
Cover with top crust and flute edge to seal in juices. Cut slits in
the top crust for steam to escape.
Sprinkle with cinnamon sugar. Bake for 50 minutes or until done.
Servings: 1 pie
Brooke's Apple Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far into history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient records were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Closer to modern times, we have some books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals on the menues of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new tastes was responsible for an outbreak in books on cooking, some of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of Europe strove to serve up the best banquets, and as a consequence, the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, recipe books were greatly in demand due to more people being able to read, people having increased free time and having more disposable income. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Brooke's Apple Pie recipe.
