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
It is quite feasible to prove the history of transcribed cooking instructions back into history, in truth as far into history as the Egyptians, and possibly even further than that. In practice though, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise like basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including coriander, parsley, and rosemary. These new herbs and spices prompted a torrent in cookery books, the majority of which are now in academic collections. For the centuries that followed, the rich families of Wesstern Europe strove to serve up the most extravagent banquests, and because of this the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Perfect Apple Pie (Taste Of Home) recipe.
