1 2 pie crust (9 inch)
Directions
3/4 c Sugar
1/4 c Cornstarch
1 ts Cinnamon
5 c Apples, peeled -- sliced
2 c Cranberries -- fresh or
: frozen
1/3 c Corn syrup -- light or dark
1 TB Butter or margarine
: Milk
: Sugar
using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar,
corn starch and cinnamon until well mixed. In another large bowl, mix
apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix
to combine. Spoon into pie crust-lined pan. Dot with butter. Top with
second crust; flute.Cut four 4-inch slashes in center of crust
forming a criss-cross design. Peel back center points and press
lightly in crust to hod and form 8 petals. Brush crust with milk;
sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature
to 350F; continue baking 40 to 45 minutes or until golden brown. Cool
completely on wire rack. Store in refrigerator. posted by
bobbi744@sojourn.com
Recipe By : Unknown
From: Roberta Banghart
Preparation Time: 1:00
Servings: 8 servings
Apple Cinnamon Cranberry Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cranberry; Dessert; Fruit
The History of Recipes
We are able to follow the history of meal recipes far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics are some clay tablets in ancient Sumerian which describe 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 anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and desserts, something we still use today. Aspicius tells us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and parsley. As we move on, there were two recipe books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of meals prepared for the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, and rosemary. These new herbs and spices led to an eruption in recipe books, most of which are now in academic collections. By the time we get to the 1900s, cookery books are highly popular as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Apple Cinnamon Cranberry Pie recipe.
