Ingredients
2 cans sliced apples
1 drained (comstock)
2 tsp sweet 'n low
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp butter or marg.
1 (optional)
2 tbsp flour
1 cup crushed unsweetened
1 pineapple packed in
1 own juice. do not
1 drain.
1 your favorite
1 pie crust
Directions
In large bowl combine apple slices and all ingredients except butter.
Mix together. Pour into unbaked bottom crust. Dot with butter. Top
with vented or lattice crust. Bake 425 degrees F for 15 minutes.
REduce heat to 350 degrees F and continue baking 25 to 35 minutes or
until crust is golden brown.
The pineapple used has no sugar added. It is the size can that looks
like a tuna can...about 7 or 8 oz.
Recipe designed by P. Reynolds
Servings: 8 servings
Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We can read the history of `recipes` back into the distant past, certainly as far as the Egyptians, and possibly even further than that. Having said that, mostly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to academics is a collection of stone 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 people feel `blissful`. Later on, there are a couple of cookery books from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that we all know today, but rather descriptions of the types of food on the menues of the rich and powerful of those days. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an increase in recipe publications, most of which still exist in private collections. For the next few years, the powerful families of Wesstern Europe competed to lay on the best banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were highly popular due to increased literacy, people having more free time and having more disposable income. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Apple Pie recipe.
