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OTHER ITA SITES:
Harvest Apple Pie With Cheddar Crust
(NC)�Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.
2 1/4 cups all-purpose flour 550mL
3/4 tsp salt 4 mL
1/2 cup vegetable shortening125mL
1/4 cup cold butter 50mL
(cut into small pieces)
1 3/4 cups old cheddar cheese 425mL
5 to 6 tbsp ice water 75 to 90 mL
6 cups Ontario Apples 1.5 L
sliced peeled (Such as Cortland, Crispin (Mutsu), Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan)
1 tbsp lemon juice 15mL
1/3 cup granulated sugar 75mL
1 tbsp all-purpose flour 15mL
1/2 tsp cinnamon 2mL
1 egg yolk 1
1 tsp milk 5mL
� In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.
� Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.
� On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3mm) thickness. Place in 9-inch (23cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1 cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In small bowl, beat together egg yolk and milk; brush top of pie with mixture.
� Bake on bottom rack in a 425�F (220�C) oven for 15 minutes then reduce temperature to 350�F (180�C) and bake for about 40 minutes or until apples are tender and crust is golden brown. Makes 6 servings.
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