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
Academics have traced the existance of recipes way back into antiquity, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in ancient Sumerian which describe the making 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. During the time of the Romans a roman called Apicius wrote some documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the Roman cooks made use of a good variety of aromatic flavors, including some that we all recognise for example thyme, mint and dill. Moving our culinary historical trip onwards, we find a couple of cookery books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food enjoyed by the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new foods and spices led to an eruption in books on cookery, some of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy houses competed to lay on the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. When we get to the 20th century, cook books are highly popular mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Apple Pie recipe.
