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 can trace the history of `recipes` far back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a few scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef tells us how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later on, we find a couple of interesting books published in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of food cooked for the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the holy land, such as parsley, basil and rosemary. These new spices and herbs caused an outbreak in recipe books, most of which are kept safe in private cookery archives. By the advent of the twentieth century, cookbooks were in high demand, as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Apple Pie In Cheddar Crust recipe.
