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 With Cider Crust Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Beverages; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into ancient history, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, mostly, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts are some stone tablets in ancient Sumerian which describe the baking 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 `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have a couple of recipe books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that appears on menues today, but rather accounts of the types of meals on the menues of the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, some of which still exist in private cookery archives. Over the next few hundred years, the rich families of the West competed to serve the best banquets, and as a result the best chefs and their recipes became highly prized. However, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications were highly popular due to increased literacy, people having increased spare time and disposable income. The arrival of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Apple Pie With Cider Crust recipe.
