Apple Pie With Cheddar Crust
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Apple Pie With Cheddar Crust
  Apple    Pie    Crust  
Last updated 6/12/2012 1:04:31 AM. Recipe ID 29026. Report a problem with this recipe.
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      Title: Apple pie with cheddar crust
 Categories: New, Text, Import
      Yield: 1 Servings
      3 c  Soft-wheat flour such as
           -White Lily
           Preferably; or all-purpose
      2 tb Sugar
      1 ts Salt
    3/4 c  Grated sharp cheddar cheese;
    1/4 c  Unsalted butter; chilled
    1/4 c  Lard; chilled
    1/4 c  Solid vegetable shortening;
      5 tb Ice water; up to 7

      6 c  Tart baking apples; Rome or
           -Jonathan, peeled and sliced
    1/3 c  Dark brown sugar
      2 tb Apple cider
      2 tb All-purpose flour
      1 ts Ground cinnamon
      1 ts Anise seeds; ground
    1/2 ts Ground nutmeg
      2 tb Fresh lemon juice
  For the crust, combine the flour with the sugar and salt in a food
  processor. Scatter the cheese over the flour. Cut the butter, lard and
  shortening into small pieces, and add them. Process briefly, until a
  crumbly meal forms. (Alternatively, combine the ingredients in a bowl
  with a pastry blender.) Pour in the smaller amount of water, and
  process or blend until the dough holds together, adding the extra
  water if needed. Divide the dough into two balls. Wrap these in
  plastic, and refrigerate them for at least 30 minutes and as long as
  24 hours.
  Preheat the oven to 400 degrees.
  Combine the apples with the smaller amount of brown sugar, adding the
  rest if they taste overly tart. Mix in the remaining ingredients.
  Roll out both balls of refrigerated dough on a floured surface. Place
  one in the bottom of whichever size pie pan you=re using, add the
  filling, and top with the second crust. Crimp the edges and prick a
  few holes in the top to allow the steam to escape. Bake the pie for
  50 to 55 minutes, until the crust seems well set and lightly browned.
  Check it after 25 to 30 minutes, covering the edges with foil if they
  appear to be browning too rapidly. Serve the pie warm or at room
  Yield: 1 10-inch pie or a 9-inch deep-dish pie

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Recipe ID 29026 (Apr 03, 2005)

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