| 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 |
tb |
Butter/margarine |
| 1 |
|
Lemon peel; grated |
| 8 |
md |
Cooking apples; peeled and sliced; (7-8 Cups) |
| 2 |
c |
Flour; sifted |
| 1 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 3/4 |
c |
Sharp cheddar cheese; shredded |
| 5 1/2 |
tb |
Water |
INSTRUCTIONS
FILLING
CHEDDAR CHEESE CRUST
Cost: $$ - Preparation Time: 10 minutes
Difficulty Level: 2 - Servings: 8
1. For the filling, combine sugar and cornstarch in a large saucepan.
2. Stir in apple juice, port, butter and lemon peel.
3. Cook over medium heat until mixture boils; add apples and cook gently
until just tender.
4. To make Cheddar Cheese crust, mix flour, salt and shortening until
mixture resembles coarse meal. Stir in the cheese.
5. Add water gradually and mix lightly with fork to form dough.
6. Divide pastry in half and roll out one half to fit a 9-inch pie pan.
7. Roll second half of pastry and cut into tem 1/2-inch strips.
8. Spoon filling into pastry-lined pan. Weave pastry strips across filling
to make lattice top.
9. 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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