Ingredients
PIE CRUST
2 cup all-purpose flour
1 tsp salt
3/4 cup vegetable shortening
4 to 5 tbsp. cold water
FILLING
7 to 8 cups baking apples peeled and, thinly sliced
2 tbsp lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
2 tbsp butter or margarine
1 egg yolk
1 tbsp ; water
Directions
In a bowl, combine flour and salt; cut in shortening. Gradually add
cold water, 1 tablespoon at a time, tossing lightly with a fork until
dough forms a ball. Chill for 30 minutes.
On a floured surface, roll half of dough into a 10 inch circle. Place
into a 9 inch pie pan.
In a bowl, toss apples with lemon juice. Combine sugar, flour,
cinnamon, salt and nutmeg; add to apples and toss. Pour into crust;
dot with butter Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute edges.
Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15
minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until
crust is golden and filling is bubbly.
From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble
Servings: 8 servings
Perfect Apple Pie (Taste Of Home) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Academics have proved the existance of recipes back into ancient history, at least as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount 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. During the time of the Roman Empire a man called Apicius created some documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius describes how the cooks of Roman times made use of a good variety of herbs and spices, including some that we all recognise for example bay, fennel and parsley. As our culinary historical trip moves on a few more years we have some recipe books which date from the 14th Century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals served to the nobility of that period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including basil and coriander. The introduction of these new culinary ideas created an explosion in cookery books, most of which still exist in private libraries. By the arrival of the 20th century, cooking publications were in great demand, mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Perfect Apple Pie (Taste Of Home) recipe.
