1 perfect pie crust
FILLING
8 tart apples
1 lemon (grated peel, juice)
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter, in small pieces
Directions
Prepare pastry according to recipe. Fit bottom pastry into 9-inch
(use 20 or 25 cm size) pie plate. Roll out circle for top.
Preheat oven to 350 F (175 C).
Fill pie shell with sliced apples. Mound them up high. Sprinkle with
lemon peel and juice, sugar, and cinnamon. Dot with butter. Cover
with pastry top, making vents, sealing and crimping rim. Bake 45
minutes, or until crust is brown. Cool before serving.
Source: "Entertaining" by Martha Stewart - ISBN: 0-517-544199
Servings: 8 servings
Old-Fashioned Double-Crust Apple Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in truth as far as the ancient Egyptians, and possibly even further. Having said that, in the main part, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. He also tells us how the Roman chefs made use of a wide range of herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. As we move on, we have two interesting cookery books dating from the 1300s ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals on the tables of the wealthy. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices led to a surge in recipe manuscripts, most of which still exist in academic collections. By the advent of the 20th century, cooking publications were increasing in popularity mostly due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Old Fashioned Double Crust Apple Pie recipe.
