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
Food historians have tracked the existance of recipes back into ancient history, in fact as far into history as the early Egyptians, and maybe further still. However, these, old cook books were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some ancient tablets in ancient 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 having made drinkers feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs made use of many different aromatic flavours, including some that we all recognise such as thyme, rue and parsley. In the 15th century, people returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an explosion in cookery books, the majority of which are now in private collections. Over the next few centuries, the powerful and wealthy tried to offer the most extravagent banquests, and because of this the best chefs and their recipes could command a high salary. However, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Apple Pie With Cider Crust recipe.
