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
It is possible to trace the history of meal recipes back into history, certainly as far back into history as early Egypt, and potentially, even further back. In practice though, generally, these old cook books were just very basic pictorial instructions for meal preparation.
Later on, in The time of the romans 25BC a man called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the chefs of Roman times used many different aromatic flavours, including a few you will know for example basil, mint and dill. Over the succeeding few centuries, the upper-class families of Europe competed to serve the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes common in their social group. When we get to the 20th century, cooking books are highly popular mostly as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Applescotch Pie recipe.
