![]() They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. This time I really, really mean it - just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.Īlthough “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. Then it hit me, what if I prepared a sauce for the apples first? I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. While developing this recipe, my mind went in a different direction. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. This pie is all about that time-honoured pairing of apples and cheddar cheese. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. It was pleasure working through the concept and making a number of pies along the way to get it right. Although she didn’t leave a recipe for it, the memory of an apple pie made with this unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. My mom gets credit for this idea, she’s the one who first attempted it way back when I was kid. This pie, and your tummy, will thank you for it! If those organic ingredients are locally sourced and or grown even better. The one high-level consideration regarding all ingredients - do your best to track down and use organic. ![]() There are three key parts to making this pie where choice ingredients get put to the test. We believe every truly great pie begins with the best ingredients. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST: In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something. MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!īefore I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. #weekendatthecottage #thebestapplepie #applepierecipe MOM'S APPLE PIE WITH CHEDDAR CRUST | The best! How To make Apple Pie In Cheddar Crust's Videos Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Gently fold into quarters and cut steam slits in the folds. Roll out the remaining pastry to an 11-inch circle. Arrange the apple mixture in the pastry lined pie plate. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. * Use tart cooking apples such as Macs or Granny Smith's. Margarine 1/2 c Sugar 1 ea Egg Yolk Lg, Beaten CHEDDAR CRUST: 2 c Unbleached Flour Sifted 2/3 c Vegetable Shorteningġ 1/4 c Cheddar Md, Shredded 1 x Water IcedįILLING: 7 c Apples * 2 tb Butter Or Regular
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |