2 cup unbleached flour, sifted
1 1/4 cup cheddar, md, shredded
1/2 tsp salt
2/3 cup vegetable shortening
1 water, iced ---------filling----
7 cup apples, *
1/2 cup sugar
2 tsp unbleached flour
1/2 tsp cinnamon, ground
2 tsp butter or regular margarine
1 each egg yolk, lg, beaten
1 tsp water
Directions
* Use tart cooking apples such as Macs or Granny Smith's. Core,
pare +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ 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.
Servings: 6 servings
Apple Pie In Cheddar Crust Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cheese; Dessert; Fruit
The History of Recipes
Food historians have traced the existence of recipes far back into the distant past, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, mostly, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, we have two recipe books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful. During the succeeding few centuries, the rich families of Wesstern Europe competed to serve up the best banquets, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Apple Pie In Cheddar Crust recipe.
