5 cup apples (tart), (note below) peeled and t
1 cup brown sugar, firmly packed
1/4 cup water
1 tbsp lemon juice
1/4 cup all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 tsp vanilla
3 tbsp butter or margarine
2 pie crust shells (9), unbaked
Directions
Mix together the apples, brown sugar water and lemon juice in a
2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8
minutes or JUST until apples are tender.
Mix together the flour, granulated sugar and salt; stir into apple
mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat. Stir in the vanilla and
butter or margarine; cool.
Preheat oven to 425-degrees. Prepare pastry (or use store-bought).
Turn apple mixture into pastry-lined pie plate. Cover with top crust
in which you've cut slits; flute the edges. Cover edge of pie crust
with foil (or cut out an aluminum pan--keeping just the edge) to
prevent excessive browning; remove foil during the last 15 minutes of
baking. Bake 40-45 minutes or until crust is golden brown.
Note: I've found that ANY recipe calling for tart apples, you get more
flavor by mixing the types of apples. As we have an abundance of
varied apples,
Fuji's, Granny Smith and Gala's...they all vary in flavor, texture,
etc. Experiment with your favorite
Servings: 8 servings
Applescotch Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Academics have found proof that recipes existed way back into the distant past, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these ancient recipes were just simple pictorial recipes for preparing food.
Later on, in Roman times 25BC a man called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including some familiar names for example basil, mint and parsley. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including basil and rosemary. These new foods and tastes caused an eruption in manuscripts on food, some of which are now in private collections. By the arrival of the 1900s, recipe books are in high demand, mostly due to increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Applescotch Pie recipe.
