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
Written recipes as an idea can be tracked way back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, generally, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the cooks of his times were skilled in the use of a wide range of spices, including a few you will know like thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including coriander, parsley, and basil. These new culinary innovations prompted an outbreak in manuscripts on cooking, many of which are now in private cookery archives. When we get to the twentieth century, recipe books were increasing in popularity mostly as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Apple Pie #4 recipe.
