Cheddar crust apple pie (little pie company)
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Cheddar crust apple pie (little pie company)
  Crust    Apple    Pie  
Last updated 6/12/2012 12:58:35 AM. Recipe ID 21371. Report a problem with this recipe.
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      Title: Cheddar crust apple pie (little pie company)
 Categories: Taste
      Yield: 4 Servings
 
           Cheddar Dough:
  1 1/4 c  Unbleached all-purpose flour
    1/4 c  Cake flour
    1/4 ts Salt
      1    Stick unsalted butter,
           Frozen solid, slightly
           Thawed
      2 tb Lard or vegetable shortening
           Frozen solid, slightly
           Thawed
      1 c  Grated extra-sharp Cheddar
           Cheese
      2 ts White vinegar mixed with 1/3
        c  Very cold water
           Apple Filling:
      6    To 7 large Delicious apples
           (3 pounds), peeled, cored
           And sliced thinly
           Into 1/16-inch thick slices
      2 tb Freshly-squeezed lemon juice
      1 c  Sugar, plus additional for
           Sprinkling
    1/3 c  Unbleached all-ppurpose
           Flour
    3/4 ts Cinnamon
    3/8 ts Salt
      2 tb Unsalted butter, softened
      1    Egg beaten with 1 tablespoon
           Cold water, for glaze
 
  Make dough: In workbowl of a food processor fitted with metal blade
  combine flours and salt. Cut butter and lard into small pieces, add
  to workbowl and process 5 seconds. Add cheese and pulse on-off 2
  times to mix. With motor running, pour in enough vinegar mixture in a
  slow steady stream for dough to form a ball; process 10 to 15
  seconds. Turn dough out onto work surface. If dough appears too dry,
  work in 1 to 2 more teaspoons water. Specks of butter and cheese will
  be visible in dough. Shape dough into a disk, wrap in plastic wrap
  and chill at least 2 hours or overnight before using.
  
  Make filling: Preheat oven to 425 degrees F. As you slice apples,
  toss them gently with lemon juice. Whisk together sugar, flour,
  cinnamon and salt, add to apple slices and toss gently to coat evenly.
  
  Divide dough into 2 unequal pieces, making piece for top crust
  slightly larger. On a lightly-floured work surface roll smaller piece
  into an 11-inch round. Line pie plate with bottom crust and fill with
  apples. Using your hands shape them into a firmly-packed mound
  slightly higher in center than at sides; dot with butter. Trim edges
  of bottom crust to a 3-inch overhang. Roll out remaining dough to an
  11-inch round and arrange over filling. Trim edges of top crust to a
  :-inch overhang, fold top crust under edge of bottom crust and flute
  edges decoratively, pressing together with your thumb and forefinger.
  Cut 3 1 3/4-inch slashes in center of top crust.
  
  Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and
  continue to bake 30 to 40 minutes more, until pastry is golden brown
  and juices are bubbling. Ten minutes before end of baking, brush top
  with egg glaze and sprinkle with sugar. Cool on a wire rack before
  serving slightly warm or at room temperature.
  
  Yield: 8 Servings
  




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Recipe ID 21371 (Apr 03, 2005)

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