3 medium apples, cut in chunks
2 medium bananas, cut into chunks
2 tbsp lemon juice
1 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter or margarine, soften
1 9 pastry shell, unbaked
Directions
Combine fruits and lemon juice; let stand 10 minutes. Combine flour,
sugar and spices; cut in butter till crumbly. Arrange fruit in pastry
shell. Sprinkle with crumb mixture. Bake at 400~F for 35-40 minutes.
Cover top lossely with foil if crumb mixture browns too quickly. Cut
in wedges to serve.
Servings: 8 servings
Apple-Banana Crunch Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Banana; Dessert; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the far past, in truth as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to food historians are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used many aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and dill. Moving on, there were a couple of interesting cookery books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that we all know today, but rather recipes for the types of food cooked for the rich people of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, basil and rosemary. These new spices and herbs caused an outbreak in publications on food, the majority of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most extravagent banquests, and as a result the best cooks and their recipes were at a premium. Even so, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books were increasing in popularity as a result of increased literacy, people having more spare time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Apple Banana Crunch Pie recipe.
