Ingredients
CRUMB MIXTURE
1/4 cup unsalted butter, cut up
1 cup flour
1/3 cup brown sugar, packed
1 tsp cinnamon, ground
1/4 tsp ginger, ground
1/4 tsp cloves, ground
1/4 tsp salt
FILLING
1/3 cup molasses
1/3 cup water, boiling
1/2 tsp baking soda
2 large red delicious apples, peeled cored/coarsely cho
1 9 deepdish pie shell unbake
Directions
1. To prepare crumb mixture: Process butter, flour, brown sugar,
cinnamon, ginger, cloves, and salt in a food processor until mixture
resembles coarse meal.
2. To make filling: Dissolve molasses in boiling water in a large
bowl. Stir in baking soda. Add about 2/3 of the crumb mixture and all
of the chopped apples, and mix until crumbs are moistened. Spoon into
pie shell. Sprinkle remaining crumb mixture on top.
3. Bake in a preheated 375-degree oven until filling is set, about 40
minutes.
Source: Chicago Sun Times, November 6, 1996
Servings: 8 servings
Apple Shoofly Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Experts have tracked the existence of recipes far back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to experts is a collection of tablets in 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 having made drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. He describes how the meals were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks made use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. For the centuries that followed, the upper-class families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity as a result of increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Apple Shoofly Pie recipe.
