| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Apples, Bobbie – no, Cheese, Desserts, Nuts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar; (up to 3/4) |
| 1/2 |
c |
Firmly packed brown sugar |
| 1 |
ts |
Ground cinnamon |
|
|
Pie crust mix for a 2-crust pie |
| 3 |
tb |
Butter or margarine |
| 8 |
oz |
Sharp Cheddar cheese; shredded |
| 3 |
tb |
Cold water |
| 6 |
c |
Tart apples; pared/sliced |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground mace |
| 1/2 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
Blend the sugars and cinnamon in abowl with 1 cup of the pie crust mix. Cut
in the butter or margarine with a pastry blender and set aside for topping
the pie. Mix one half of the shredded cheese into remaining pie crust mix.
Add water gradually and mix lightly wit ha fork. On a lightly floured
pastry canvas, roll out dough about 1 inch larger than over-all size of a 9
inch pie plate. Fit pastry loosely into the pie plate. Turn under the
pastry overhang; flute. Spoon the apples into pastry shell, sprinkle with a
blend of flour, nutmeg and mace; then the nuts. Cover with one-half the
topping mixture that was set aside (above). and the remaining cheese.
Complete with remaining topping mixture. Bake at 375 F. about 40 minutes.
Remove to a wire rack to cool. Makes one 9 inch pie. MC formatting by
bobbi744@sojourn.com
Recipe by: Family Weekly, January 3, '71
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 25, 1998
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