Ingredients
10 each kraft caramels
1/3 cup flour
3 cup chopped apples, 1/2 cubes
2/3 cup caramel ice cream topping
2 tsp lemon juice
1 each 9 pie crust
1/2 cup chopped pecans
Directions
Cut caramels into quarters. Combine caramels, flour, apples, caramel
topping and lemon juice. Mix well. Pour mixture into a frozen 9" pie
crust. Sprinkle with pecans. Bake at 375 deg f for 40 - 45 minutes.
DO NOT REFRIGERATE! Note: if using a deep dish pie crust - please
substitute 15 caramels, 5 cups apple, 1/2 cup flour, 1 cup caramel
topping and 1 tbsp lemon juice.
Servings: 6 servings
Pet-Ritz Caramel Apple Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Pie
The History of Recipes
Historians have tracked the existance of recipes far back into the distant past, in fact as far back as the Egyptians, and possibly even further. However, in the main part, these ancient cook books were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language 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 having made those who drank it feel blissful and exhilarated. Closer to modern times, there were some interesting books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that we all know today, but rather descriptions of the types of food prepared by the cooks of the wealthy. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and tastes created an eruption in recipe publications, most of which still exist in academic collections. During the succeeding few centuries, the upper-class families of the West strove to offer the best banquets, and consequentially the best chefs and their recipes could command a high salary. However, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pet Ritz Caramel Apple Pie recipe.
