1 9 inch pie shell, unbaked
2 cup peeled, sliced apples (any
1 kind except red delicious)
4 large eggs
3/4 cup honey
1 cup yogurt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
Directions
Spread apple slices evenly over pie shell. Combine remaining
ingredients in the blender, and turn at high speed for several
seconds. Pour custard over apples in pie shell. Sprinkle on some nuts
(walnuts or almonds recommended), if desired. Bake 45 minutes in 375
F oven, or until sold when jiggled. Sprinkle top of pie with chopped
nuts (optional). Cool at least to room temperature before cutting.
Optional: Replace apples with sliced fresh peaches or pitted, halved
fresh black cherries
NOTE: You may replace honey with maple syrup
FROM: The Moosewood Cookbook by Mollie Katzen
Servings: 1 pie
Apple-Honey Custard Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these ancient records were just primitive pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley. Moving on, we have some books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is served today, but rather recipes for the types of food on the tables of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new foods and spices led to a torrent in books on cooking, the majority of which are now in private collections. During the next few hundred years, the wealthy families of Europe strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books were greatly in demand mostly as a result of more people being able to read, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Apple Honey Custard Pie recipe.
