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Directions
: crust:
3 c all-purpose flour
1 TB grated lemon zest
1 c salted butter, -- chilled
: Ice water
: Filling:
6 lg Macintosh apples, peeled, --
: thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, --
: cut into small pieces
: Egg wash:
1 lg egg, beaten
1 TB white sugar
Crust: mix flour and zest together in a medium bowl. Using pastry
cutter, cut butter into flour until dough resembles coarse meal. Add
ice water and mix until dough can be gathered into a ball. Divide
dough in half. Flatten into disks and wrap and chill until firm.
Filling: preheat oven to 400. Mix together sugar, cinnamon, nutmeg,
and cornstarch in a large bowl. Add apples to sugar mixture and toss
until apples are coated. On a floured surface, roll out 1 dough disk
into a circle about 12 inches in diameter. Fold dough in half, and
then into quarters. Place point of folded crust in center of 9 inch
pie plate and carefully unfold. Trim excess dough and leave about 1
inch overhang. Pour in apple filling and sprinkle with butter pieces.
Roll out second dough disk into circle about 10 inches in diameter.
Again fold in half, then in quarters and place on top of apple
filling. Fold extra crust of top layer over bottom layer and crimp
edges together. Cut slits in pie top to let steam escape and brush
with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or until crust is
golden brown. Cool on rack to room temperature.
Recipe By :THE DESSERT SHOW SHOW #DS3004
Date: Mon, 28 Oct 1996 08:33:02
~0500
Servings: 4 servings
Blue Ribbon Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Meat
The History of Recipes
Written cooking instructions as an idea can be found back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also describes how the early Romans used a good variety of aromatic flavours, including some that we all recognise for example bay, rue and parsley. Over the next few hundred years, the rich families of Wesstern Europe strove to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the arrival of the twentieth century, cookbooks are in high demand, mostly as a result of more people being able to read, more free time and being a little richer. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Blue Ribbon Apple Pie recipe.
