Food recipes
Apple Cheddar Pie
Apple Cheddar Pie Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow salt, table butter, without salt shortening, vegetable, household, composite cheese, cheddar water, bot...
Apple Cheddar Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Combine 2 cups flour, corn meal and salt.
Cut in 13 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 400F (200C).
Combine remaining 13 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Combine 2 cups flour, corn meal and salt.
Cut in 13 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 400F (200C).
Combine remaining 13 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.