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
We are able to trace the history of `recipes` far back into distant history, in truth as far as early Egypt, and maybe further still. Interesting though that is, generally, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which recount the baking 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 blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, main course and afters, something we still use today. Aspicius describes how the ancient chefs were skilled in the use of many herbs and spices, including some familiar names like thyme, fennel and parsley. During the next few centuries, the powerful and wealthy tried to lay on the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cook books were increasing in popularity mostly as a result of better eduction, people having more spare time and a general increase in wealth. The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Brooke's Apple Pie recipe.
