FILLING
8 cup apples, peeled & sliced
12 oz frozen apple juice concentrate
1 tsp cinnamon
CRUST
1 3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup apple juice concentrate
1/4 tsp salt
12 tbsp sweet butter
Directions
Preheat the oven to 425 degrees. Combine the apple slices, apple
juice and cinnamon in a large saucepan. Leave the saucepan uncovered.
Simmer over low heat until most of the liquid is absorbed into the
apples, stirring occasionally. The apples will be ready after about
30 minutes. Cool slightly. Combine the white and whole wheat flours
and salt in a bowl. Combine 1/3 of the mixture with enough of the
apple juice to form a paste. Cut the butter into the remaining flour
mixture until it resembles coarse meal. Stir in the paste. Form a
soft dough but do not knead. Roll out half the dough and fit into the
(9") Pie Plate. Fill with the cooked apples. Roll out the remaining
dough and form a top crust. Place the top crust over the filling and
press the edges together with a fork. Prick a few vents in the top
crust. Bake for 10 minutes. Reduce the oven temperature to 375
degrees. Bake until golden brown (15-20 minutes). Serve warm, at room
temperature or cold. Excellent with sharp cheddar or vanilla ice
cream.
Servings: 1 pie
Apple Pie W/Cider Crust Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Beverages; Dessert; Fruit
The History of Recipes
We are able to track the history of written recipes way back into history, certainly as far back into history as pharonic Egypt, and potentially, even further back. However, mostly, these ancient records were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move on, there were a couple of recipe books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is popular today, but instead accounts of the types of meals enjoyed by the nobility of those days. During the following few hundred years, the rich and powerful families of Europe competed to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing popular recipes of the day. By the advent of the 20th century, cookery publications are highly popular as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Apple Pie W_Cider Crust recipe.
