Ingredients
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp all-purpose flour
1 tsp lemon zest -- grated
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 medium apple -- prepared as
1 directed
1 cup raisins
1 pie crust (9 inch)
1 large egg -- beaten
1 tsp granulated sugar
Directions
1. Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with
vegatable cooking spray.
2. In a large bowl, combine brown sugar, granulated sugar, flour,
lemon zest, cinnamon, and nutmeg. Mix well.
3. Peel, core, and thinly slice apples. Add apples to sugar
mixture; stir until coated. Stir in raisins. Spoon into prepared
plate.
4. Place piecrust on top of filling. Trim edges, pressing against
edge of pan. Using a sharp knife, cut steam vents in piecrust. To
glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.
5. Bake until piecrust is golden brown, about 35 to
40 minutes. Place on a wire rack and cool for 30 minutes.
Serve warm.
Recipe By : Healthy Meals in Minutes
Servings: 10 servings
All-American Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius created some scripts describing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also recounts how the ancient chefs made use of a good variety of aromatic flavors, including some familiar names for example thyme, fennel and dill. Later on, we have a couple of interesting recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as coriander, parsley, and basil. These new foods and spices created an increase in cookery books, some of which are kept safe in academic collections. For the centuries that followed, the upper-class families of Europe competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the twentieth century, cooking publications were in high demand, as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this All American Apple Pie recipe.
