1 pastry for 2-crust 9 pie
4 mcintosh apples, peeled/ cored/thin sliced
1/2 cup pecans, chopped
1/4 cup sugar
1/4 lb caramels, coarse chopped
2 tbsp flour
1/4 cup milk
1 milk, for top
1 sugar, for top
Directions
1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch
pan.
2. In a large bowl, toss together apples, pecans, sugar, caramels,
flour and milk. Spoon mixture into pie shell.
3. Top with the remaining pastry. Fold the edge of the top pastry
under the bottom pastry. Pinch together and flute the edge with a
fork. Cut several slits in the top so the steam can escape during
baking. Brush top with milk and sprinkle with sugar.
4. Bake until crust is golden brown, about 45 minutes. Pie is best
served slightly warm.
Source: Chicago Sun Times, November 6, 1996
Servings: 8 servings
Caramel Apple Pecan Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Nut; Pecan
The History of Recipes
We are able to trace the history of written recipes way back into antiquity, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some ancient tablets in Sumerian 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 anyone who tried it feel `blissful`. As we move on, there were a couple of interesting books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that we all know today, but instead accounts of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe books, the majority of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best chefs and their recipes increased in prestige. Even so, it was during the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Caramel Apple Pecan Pie recipe.
