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
We are able to follow the history of written recipes far back into the distant past, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these early recipes were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are a few stone 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 making drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and parsley. During the following few hundred years, the families of Europe competed with each other to serve up the best banquets, and consequentially the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks were in great demand, due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Apple Pie In Cheddar Crust recipe.
