Apple Pie In Cheddar Crust
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Apple Pie In Cheddar Crust
  Apple    Pie    Crust    Cheese  
Last updated 6/12/2012 12:53:20 AM. Recipe ID 15135. Report a problem with this recipe.
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      Title: Apple pie in cheddar crust
 Categories: Cheese, Desserts, Fruits, Pies
      Yield: 6 servings
 
MMMMM-----------------------CHEDDAR CRUST----------------------------
      2 c  Unbleached Flour; Sifted
  1 1/4 c  Cheddar; Md, Shredded
    1/2 ts Salt
    2/3 c  Vegetable Shortening
      1 x  Water; Iced

MMMMM--------------------------FILLING-------------------------------
      7 c  Apples; *
    1/2 c  Sugar
      2 tb Unbleached Flour
    1/2 ts Cinnamon; Ground
      2 tb Butter Or Regular Margarine
      1 ea Egg Yolk; Lg, Beaten
      1 tb Water
 
  *    Use tart cooking apples such as Macs or Granny Smith's.  Core,
  pare
       and thinly slice the apples.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  CHEDDAR CRUST:
  
  Combine the flour, cheese and salt in a bowl.  Using a pastry blender
  or two knives, cut in the shortening until coarse crumbs form.
  Sprinkle the iced water (5 or 6 tbls will be needed) and using a
  fork, toss the crumbs until a dough is formed.  Press the dough
  firmly into a ball.
  
  FILLING:
  
  Divide the pastry almost in half and roll out the larger half, on a
  lightly floured surface, to a 13-inch circle.  Line a 9-inch pie
  plate with the pastry, trimming the edges to 1/2-inch beyond the rim
  of the pie plate. (Note:  When lining the pie plate, be careful not
  to stretch the pastry when spreading it out.  This will cause holes
  or the pastry will shrink and the filling will run over in the oven
  as it is baked.  Place in the pie plate and gently, working from the
  center, spread the pastry out until it covers the bottom of the pie
  plate and then lay the rest of the pastry over the rim and trim.)
  Combine the apples, sugar, flour, and cinnamon in a bowl, mixing
  well.  Arrange the apple mixture in the pastry lined pie plate.  Roll
  out the remaining pastry to an 11-inch circle. Gently fold into
  quarters and cut steam slits in the folds.  Unfold the crust and
  place on top of the filling, trimming the crust to 1-inch beyond the
  rim of the pie plate.  Fold the top crust under the lower one and
  flute to form a ridge around the edge of the pie plate.  Combine the
  egg yolk and water, then brush the mixture over the top crust and
  rim.  Bake in a 400 degree F. oven for 45 to 50 minutes or until
  apples are tender and the crust is a golden brown.  Cool on a wire
  rack until slightly warm and serve with Vanilla Ice Cream, if desired.
 




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Recipe ID 15135 (Apr 03, 2005)

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