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
It is possible to track the history of meal recipes far back into history, in fact as far as the ancient Egyptians, and possibly even further. However, generally, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also informs us how the ancient Romans made use of a wide range of aromatic flavors, including a few you will know for example basil, fennel and parsley. For the decades that followed, the powerful and rich houses strove to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes common in their social group. By the time we get to the 20th century, cook books are starting to become popular mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Apple Pie W_Cider Crust recipe.
