Apple Pie #4 Recipe


Ingredients

1 light & flaky pie crust, see recipe of same name
1 1/2 cup thick unsweetened applesauce
1/2 cup honey
3 tbsp apple brandy, optional
1 tbsp vanilla extract
1 lemon, grated rind only
3 tart apples, peeled & thinly sliced
1/2 cup all-fruit apricot jam

DATA PER SERVING

290 *calories
3 *gm protein
7 *gm fat
57 *gm carbo
1 *gm chol
11 *mg sodium
3 *gm fiber


Directions

PREPARE AND BAKE crust according to recipe instructions. (See Light &
Flaky Pie Crust recipe) Set aside.

Preheat oven to 375F. In a 2-quart saucepan over med-high heat,
simmer applesauce, honey, brandy if desired, vanilla and lemon rind
until quite thick, about 10 to 15 minutes. Pour mixture into prepared
crust. Arrange apples in concentric circles on top of sauce.

In a 1-qt saucepan over med-high heat, melt apricot jam, then press
through a sieve. Use a pastry brush to glaze apples with jam.

Bake for 30 minutes. Let cool before slicing.


Servings: 9 servings

 

 

Apple Pie #4 Recipe brought to you by Recipe Ideas


Categories: Apple; Apple Pie; Dessert; Fruit; Pie


The History of Recipes

Historians have traced the existence of recipes back into ancient history, certainly as far back as the early Egyptians, and maybe further still. However, these, ancient cook books were just very basic hieroglyphic instructions for preparing food.

Much later, in Roman times a roman called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans used a wide range of herbs and spices, including many that are still in use today for example bay, mint and asafoetida.

Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including rosemary and coriander. These new foods and spices created a surge in books on cooking, some of which still exist in private cookery archives.

When we get to the twentieth century, cookery publications were highly popular as a result of better eduction, people having increased free time and having more money to spend.

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We hope you enjoy this Apple Pie #4 recipe.

 


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