Looking for cheese crust apple pie?!
Cheese Crusted Apple Pie
You need:
Pastry:
1 cup plain flour
1/2 cup sr flour
2 tablesp. castor sugar
125 grms butter
1/2 cup grated cheddar cheese
1/4 cup water (appx)
Filling:
4 large granny smith apples
1 tblsp lemon juice
1 tblsp plain flour
1/3 cup sugar
1/4 teasp. cinnamon
Topping
1/3 cup brown sugar
1/3 cup plain flour
1/2 cup coarsely chopped pecans
60 grms butter
Method:
Blind bake your pastry.
Fill with apple filling and sprinkle topping over.
Bake at mod to hot oven 15 mins and mod for 15 mins.
Serving Suggestion: Cool and decorate with cream, sifted icing sugar and pecans
http://www.abc.net.au/queensland/stories...
(*-*)
Answers: this?
Cheese Crusted Apple Pie
You need:
Pastry:
1 cup plain flour
1/2 cup sr flour
2 tablesp. castor sugar
125 grms butter
1/2 cup grated cheddar cheese
1/4 cup water (appx)
Filling:
4 large granny smith apples
1 tblsp lemon juice
1 tblsp plain flour
1/3 cup sugar
1/4 teasp. cinnamon
Topping
1/3 cup brown sugar
1/3 cup plain flour
1/2 cup coarsely chopped pecans
60 grms butter
Method:
Blind bake your pastry.
Fill with apple filling and sprinkle topping over.
Bake at mod to hot oven 15 mins and mod for 15 mins.
Serving Suggestion: Cool and decorate with cream, sifted icing sugar and pecans
http://www.abc.net.au/queensland/stories...
(*-*)
INGREDIENTS
3/4 cup sifted all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/3 cup shortening
2 1/2 tablespoons cold water
DIRECTIONS
In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.
Apple Pie in Cheddar Crust
-------------------------------CHEDDAR CRUST--------------------------
2 c Unbleached Flour; Sifted
1 1/4 c Cheddar; Md, Shredded
1/2 ts Salt
2/3 c Vegetable Shortening
Water; Iced
Instructions:
----------------------------------FILL...
7 c Apples; *
1/2 c Sugar
2 tb Unbleached Flour
1/2 ts Cinnamon; Ground
2 tb Butter Or Regular Margarine
1 Egg Yolk; Lg, Beaten
1 tb Water
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.