9 UNBAKED PIE SHELL TOPPIN
1/2 cup unbleached flour
1/3 cup sugar
1/3 cup brown sugar, firmly packed
1/2 tsp cinnamon, ground
BUTTER FILLING
1 1/2 lb cooking apples, *
1 tsp lemon juice, fresh
6 oz cheddar, md, shredded,1 1/2 c
4 tsp unbleached flour
1/4 tsp nutmeg, ground
Directions
* Use a cooking apple such as Granny Smith's. Core, peel and thinly
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Make a high rim around the pie crust. Combine all
the dry ingredients in the topping and cut in the butter until
crumbly. Set aside. Toss the apples and lemon juice together and add
the cheese, flour, and nutmeg, tossing and mixing well. Arrange the
apples in the crust and sprinkle on the topping. Bake in a preheated
375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice
Cream if desired.
Servings: 8 servings
Cheddar Crumble Apple Pie Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert; Fruit; Pie
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are a few stone tablets in the Sumerian language which show 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 drank it feel wonderful. During Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans were skilled in the use of a wide range of herbs, including some familiar names for example basil, fennel and parsley. Closer to modern times, there were a couple of books which appeared in the fourteenth century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the upper classes of that time. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, including spices like parsley and basil. The introduction of these new culinary ideas led to a surge in recipe publications, most of which still exist in academic collections. During the succeeding few centuries, the upper classes strove to serve the most exotic meals, and as a result the best chefs and their recipe collections were highly sought after. However, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookery books are starting to become popular mostly as a result of increased literacy, people having increased free time and being a little richer. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cheddar Crumble Apple Pie recipe.
