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
We can track the history of `recipes` back into the far past, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, early cookbooks were just primitive pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef informs us how the ancient chefs used a good variety of herbs, including a few you will know such as basil, fennel and parsley. Later on, we have two interesting cookery books published in the fourteenth century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that we all know today, but rather accounts of the types of food prepared for the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas prompted an eruption in manuscripts on cookery, the majority of which still exist in private libraries. For the next few years, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, cooking publications are increasing in popularity as a result of better eduction, people having increased spare time and having more money to spend. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Apple Honey Custard Pie recipe.
