2 1/3 cup all-purpose flour
1/2 cup enriched corn meal - (aunt jemima o, r quaker)
1 tsp salt (optional)
1/3 cup margarine or butter, plus...
2 tbsp margarine or butter
1/3 cup vegetable shortening
6 oz shredded cheddar cheese
1/2 cup ice water
8 cup peeled, sliced apples - (about 8 me, dium apples)
2/3 cup sugar
3/4 tsp cinnamon
Directions
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.
NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g
* protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg *
cholesterol 20 mg * dietary fiber 3 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Servings: 8 servings
Apple Cheddar Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cheese; Dessert; Fruit
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, in truth as far back into history as the Egyptians, and maybe even further. Having said that, these, old cookbooks were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, there are some recipe books from the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is served today, but rather descriptions of the types of food on the menues of the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in books on cookery, the majority of which still exist in private collections. For the next few years, the powerful families of the West competed with each other to offer the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. However, it was during the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Apple Cheddar Pie recipe.
