4 cup apples, tart
2 tbsp butter
3/4 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup flour, all-purpose
1/4 cup butter, melted
1/2 cup nuts, chopped (walnuts, pecans, etc, .)
1 pie crust
Directions
Core, peel and slice the apples. Melt the butter and mix the rest in
with it. Pour over apples and mix around so the apples are coated.
Put in an unbaked pie shell.
Combine brown sugar, flour, melted butter and nuts. Spread over top
of the filling. Bake at 375 degrees F. for 50 minutes, or until it
is bubbling.
NOTES:
* One-crust apple-crumb pie -- The pie can also be frozen and then
baked, right from the freezer, at 360 for 90 minutes. The pies will
keep a very long time in the freezer and not be worse for wear.
* PS: For those who like the quality of home-made pie crusts but the
convenience of ready-made, make a bunch of crusts someday when the
mood grabs you, and put them in the freezer in a big plastic bag.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour baking.
: Precision: approximate measurement OK.
: Margaret Reek
: Rochester Institute of Technology, Rochester, NY
: mmr@ritcv.UUCP
: Copyright (C) 1986 USENET Community Trust
Servings: 1 pie
Apple Crumb Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We can read the history of written recipes far back into the far past, in fact as far into history as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the chefs of Roman times made use of a good variety of aromatic flavors, including some that we all recognise for example thyme, rue and asafoetida. For the next few years, the powerful and rich strove to serve up the most extravagent meals, and because of this the best cooks and their recipes increased in prestige. Nevertheless, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes of the day. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Apple Crumb Pie recipe.
