Food recipes
Apple Cheddar Pie Recipe
Apple Cheddar Pie Recipe Ingredients: wheat flour, white, all-purpose, unenriched corn, sweet, white, raw salt, table butter, without salt butter, without salt shortening, vegetable, household, composite cheese, chedd...
Apple Cheddar Pie Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
butter, without salt
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Combine 2 c. flour, corn meal and salt.
Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs.
Stir in cheese.
Add in water, 1 Tbsp.
at a time, stirring lightly till mix forms a ball.
Divide dough into 2 parts, 1 slightly larger; shape each to create ball.
Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
Roll large ball on lightly floured surface to create 11-inch circle.
Fit loosely into 9-inch pie plate; trim.
Roll remaining dough to create 12-inch square.
Cut into 12 x 3/4-inch strips.
*
Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust.
Dot with remaining 2 Tbsp.
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 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary.
Cold slightly.
*NOTE: To make a double crust pie, roll remaining dough to create 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
corn, sweet, white, raw
salt, table
butter, without salt
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
Directions:
Combine 2 c. flour, corn meal and salt.
Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs.
Stir in cheese.
Add in water, 1 Tbsp.
at a time, stirring lightly till mix forms a ball.
Divide dough into 2 parts, 1 slightly larger; shape each to create ball.
Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
Roll large ball on lightly floured surface to create 11-inch circle.
Fit loosely into 9-inch pie plate; trim.
Roll remaining dough to create 12-inch square.
Cut into 12 x 3/4-inch strips.
*
Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust.
Dot with remaining 2 Tbsp.
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 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary.
Cold slightly.
*NOTE: To make a double crust pie, roll remaining dough to create 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.