Ingredients
4 cup peaches, peeled and sliced
1/2 cup sugar
1/4 tsp salt
2 1/2 tbsp tapioca
1 9 unbaked pie shell
CRUMBS
2 1/2 tbsp butter or margerine, melted
1/4 cup flour
1/2 tsp cinnamon
1/3 cup brown sugar
Directions
Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5
minutes before spooning into pie shell. Mix crumb ingredients well and
sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
Michael Hatala, Prodigy F&W Board
Servings: 1 servings
Amish Peach Pie Recipe brought to you by Recipe Ideas
Categories: Amish; Dessert; Fruit; Peach; Pie
The History of Recipes
It is quite possible to track the history of recipes way back into distant history, at least as far back as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cook books were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a series of tablets in the Sumerian language 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 drinkers feel `blissful`. During Roman times 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius recounts how the Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, such as parsley and basil. The introduction of these new foods and spices caused a surge in recipe publications, most of which still exist in academic collections. During the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and consequentially cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications were in great demand, as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Amish Peach Pie recipe.
