3 sweet delicious apples,
1 peeled, cored and sliced
2 vidalia onions, peeled and
1 thinly sliced
3 tbsp butter
1 cup water
1 chicken bouillon cube
1 cup graham cracker crumbs
1 salt (to taste if apples
1 are tart)
Directions
Peel, core and slice apples into 1/4 inch slices. Peel and thinly
slice onions. Layer the onion slices in a buttered 9 1/2 inch pyrex
pie plate. Put a layer of apples on onion slices, another layer of
onions, ending with apples. Pour one cup of bouillon over the layers,
then sprinkle cracker crumbs on top. Drizzle melted butter over the
crumbs. Bake in oven at 350 degrees for 30 minutes or until top has
browned.
Servings: 4 servings
Apple-Onion Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Academics have traced the existence of recipes way back into the far past, in truth as far as early Egypt, and quite possibly further than that. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, entrees and afters, a very modern way of dining. Additionally, he tells us how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks such as bay, mint and dill. As our culinary historical trip moves to more modern times we have two interesting cookery books which were published in the fourteenth century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that we all know today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cooking, the majority of which still exist in academic collections. Over the next few centuries, the upper-class families of Europe tried to lay on the most extravagent meals, and as a consequence, the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking books are increasing in popularity mostly as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Apple Onion Pie recipe.
