Ingredients
PATTI VDRJ67A
1 crust for 9 pie (single)
FILLING
4 cup tart apples, shredded
2 tbsp lemon juice
1 cup walnuts, chopped
3/4 cup brown sugar
1 dash nutmeg
1/2 cup honey
TOPPING
4 tbsp butter, soft
3 tbsp flour
3 tbsp walnuts, chopped
3 tbsp brown sugar
Directions
Prepare crust or use a ready made one. Prebake at 375 for about 8
minutes. Prepare filling. Shred apples (they don't need to be peeled
if skin is soft). Mix with lemon juice quickly. Blend together
walnuts, brown sugar and nutmeg. Place apples in the prepared shell.
Top with walnut mix. Pour honey evenly over all. Bake at 375 for
about 35 minutes. In the meantime, prepare topping. With fork, blend
together butter, flour, walnuts and sugar until crumbly. Top pie with
crumbled mix. Bake another 10-15 minutes or until apples are soft and
topping is light brown. Serve with whipped cream or ice cream.
Servings: 6 servings
Apple Pie - Pomona Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Food historians have proved the existence of recipes back into the far past, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and afters, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of many aromatic flavors, including some familiar names for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an increase in manuscripts on cookery, some of which are now in private cookery archives. By the arrival of the twentieth century, cooking publications were starting to become popular mostly as a result of more people being able to read, people having increased free time and having more money to spend. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Pie Pomona recipe.
