| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/4 | c | Cornstarch |
| 2/3 | c | Apple juice |
| 2/3 | c | Port wine |
| 2 | T | Butter/margarine |
| 1 | Lemon peel, grated | |
| 8 | Cooking apples, peeled and | |
| sliced 7-8 Cups | ||
| 2 | c | Flour, sifted |
| 1 | t | Salt |
| 2/3 | c | Shortening |
| 3/4 | c | Sharp cheddar cheese |
| shredded | ||
| 5 1/2 | T | Water |
INSTRUCTIONS
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 8 For the filling, combine sugar and cornstarch in a large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils; add apples and cook gently until just tender. To make Cheddar Cheese crust, mix flour, salt and shortening until mixture resembles coarse meal. Stir in the cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in half and roll out one half to fit a 9-inch pie pan. Roll second half of pastry and cut into tem 1/2-inch strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F for 30 to 45 minutes, or until done. Serve warm. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@gourmetconnection.com> on Nov 16, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 566
Calories From Fat: 199
Total Fat: 22.1g
Cholesterol: 18.5mg
Sodium: 482mg
Potassium: 223.2mg
Carbohydrates: 88.5g
Fiber: 4.6g
Sugar: 55.2g
Protein: 6g