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
It is quite feasible to trace the history of recipes way back into the distant past, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, old cook books were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian describing 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 exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later, there were a couple of interesting cookery books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is popular today, but rather recipes for the types of meals on the menues of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new tastes prompted an eruption in recipe books, many of which still exist in private collections. For the centuries that followed, the upper classes tried to serve the most exotic banquets, and consequentially the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are increasing in popularity due to better eduction, people having increased spare time and having more disposable income. The arrival of television gave us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Pie recipe.
