1 pastry for 9 double crust
1 pie
6 cup tart apples -- peeled &
1 sliced
1/4 cup sugar
1/2 cup light brown sugar -- packed
2 tbsp flour
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp lemon rind -- grated
2 tsp lemon juice
1 tbsp margarine
Directions
Line a 9" pie pan with pastry. Mix next 8 ingredients and fill pie
shell, laying apple slices flat. dot with the butter. Roll out top
crust and cut slits in several places for steam to escape. Moisten
edges of crust well with cold water and adjust top crust. with
fingers or fork, ping the two crusts together to make a tight seal
around pie. Bake in very hot oven (450F) for 15 minutes. Reduce heat
and bake 45 to 50 minutes longer. From Linda Martin-Bronson
Recipe By : Concord Hospital Admitting Cookbook, Concord, NH
Servings: 1 servings
Old Time Apple Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few tablets in Sumerian describing 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`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting books published in the fourteenth century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is served today, but instead descriptions of the types of meals served to the rich people of that time. In the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like parsley and basil. The introduction of these new tastes led to an explosion in books on cookery, the majority of which are kept safe in academic collections. Over the following few centuries, the powerful and wealthy houses competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, cook books are in high demand, as a result of better eduction, people having increased leisure time and having more money to spend. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Old Time Apple Pie recipe.
