FILLING
1 1/2 cup sugar
1/4 cup cornstarch
2/3 cup apple juice
2/3 cup port
2 tbsp butter or margarine
1 lemon (grated peel only)
8 medium cooking apples, peeled and sliced
CHEDDAR CHEESE CRUST
2 cup sifted flour
1 tsp salt
2/3 cup shortening
3/4 cup shredded sharp cheddar
5 tbsp cold water (or more)
Directions
Combine sugar and cornstarch in large saucepan. Stir in apple juice,
port, butter and lemon peel. Cook over medium heat until mixture
boils. Add apples and cook gently until barely tender.
To make Cheddar Cheese crust, mix flour, salt and shortening with
pastry blender until mixture resembles coarse meal. Stir in cheese.
Add water gradually and mix lightly with fork to form dough. Divide
pastry in halves and roll out one half to fit 9-inch pie pan. Roll
second half of pastry and cut into 10 (1/2-inch) strips. Spoon
filling into pastry-lined pan. Weave pastry strips across filling to
make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve
warm.
Servings: 8 servings
Apple Pie With Port With Cheddar Cheese Crust Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cheese; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of written recipes far back into history, certainly as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, old cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and dill. For the centuries that followed, the powerful and rich tried to lay on the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookbooks are increasing in popularity mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Apple Pie With Port With Cheddar Cheese Crust recipe.
