I want to make an apple pie but would like a recipe for one with cheddar in it. Do you have that recipe?!
2-1/3 Cups All-purpose flour
1/2 Cup Enriched Corn Meal
1 Teaspoon Salt (optional)
1/3 Cup Margarine or butter, plus
2 Tablespoons Margarine or butter
1/3 Cup Vegetable shortening
6 Ounces Shredded cheddar cheese
1/2 Cup Ice water
8 Cups Peeled, sliced apples
(about 8 medium apples)
2/3 Cup Sugar
3/4 Teaspoon Cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*
Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
nfd?
Answers: Apple Cheddar Pie
2-1/3 Cups All-purpose flour
1/2 Cup Enriched Corn Meal
1 Teaspoon Salt (optional)
1/3 Cup Margarine or butter, plus
2 Tablespoons Margarine or butter
1/3 Cup Vegetable shortening
6 Ounces Shredded cheddar cheese
1/2 Cup Ice water
8 Cups Peeled, sliced apples
(about 8 medium apples)
2/3 Cup Sugar
3/4 Teaspoon Cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*
Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
nfd?
Cheddar and Apple Pie Recipe
Ingredients:
***Crust***
3 ounces butter
8 ounces plain flour
5 ounces mature Cheddar, finely grated
milk, for glazing
1 ounce mature Cheddar and a little chopped sage, for sprinkling
***Filling***
10 ounces sweet potatoes, peeled and very thinly sliced
1 large onion, peeled and thinly sliced
2 tablespoons vegetable oil
1 Bramley cooking apple, peeled and sliced
1 tablespoon chopped fresh sage
8 ounces Wensleydale, cut into small dice
4 foz creme fraiche
Directions:
Rub the butter into the flour to make fine crumbs. Stir in Cheddar and some salt and pepper. Mix with two to four tablespoons of water (just enough to bind). Wrap the dough in plastic film and chill for 30 minutes. Preheat the oven to 400 F.
Meanwhile, parboil the potatoes for 2-3 minutes, then drain and rinse in cold water. Gently fry the onion in the oil for about 5-8 minutes until softened. Line a buttered deep 9 in flan dish with two thirds of the pastry. Fill with half the potatoes, half the onion, half the apple, half the sage and half the Wensleydale, seasoning lightly as you go.
Repeat layers. Spoon over the cr=eme fra=iche, cover with the remaining pastry. Pinch the pastry edges firmly together and make a tiny hole in the top with a knife. Brush with a little milk, sprinkle over the Cheddar and a little sage.
Bake for about 45 minutes until the pastry is golden and the filling is soft. Cool for at least 15 minutes before serving.
http://www.cdkitchen.com/recipes/recs/19...
That recipe looks wonderful fishineasy. I might give that a try. Yours too Kate. Wish I knew if you've both made those recipes.
My mom used to serve her warm, home made apple pies, with a little cream (not whipped) poured over the top, and with a slice of a good sharp cheddar on the side. The combination of the sweet with the sharp cheddar flavors was A-MAZING!! Don't cringe folks... it's not all that weird. They are all flavors and textures that go very well together. A really good, sharp cheddar is key too.
You can actually use any favorite apple pie recipe and sprinkle the cheese on top before baking. If you're using a double crust or a crumb crust, sprinkle a bit of cheese on top of the crust also. This also works on store bought pies. You can just sprinkle a bit of cheese on top and put them under the broiler for a couple minutes until the cheese is melted.
You might want to check out this free ebook with award winning recipes.