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National Apple Pie
Day
May 13
Apple Pie In Cheddar
Crust
crust
2 cup sifted unbleached
Flour
1-1/4 cup shredded mild Cheddar cheese
1/2 teaspoon salt
2/3 cup
vegetable shortening
iced water
filling
7 cup tart
apples
1/2 cup granulated sugar
2 tablespoon unbleached Flour
1/2
teaspoon cinnamon
2 tablespoon butter
1 egg yolk, beaten
1 tablespoon
water
Make the crust: combine the flour, cheese and salt in a
bowl.
Using a pastry blender or two knives, cut in the shortening until
coarse crumbs form.
Sprinkle the iced water (5 or 6 tablespoons will be
needed) and using a fork, toss the crumbs until a dough is formed.
Press the
dough firmly into a ball.
Make the filling : divide the pastry almost in half
and roll out the larger half, on a lightly floured surface, to a 13-inch
circle.
Line a 9-inch pie plate with the pastry, trimming the edges to
1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be
careful not to stretch the pastry when spreading it out. This will cause holes
or the pastry will shrink and the filling will run over in the oven as it is
baked. 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.
Arrange the apple mixture in the pastry
lined pie plate.
Roll out the remaining pastry to an 11-inch
circle.
Gently fold into quarters and cut steam slits in the folds.
Unfold
the crust and place on top of the filling, trimming the crust to 1-inch beyond
the rim of the pie plate.
Fold the top crust under the lower one and flute to
form a ridge around the edge of the pie plate.
Combine the egg yolk and
water, then brush the mixture over the top crust and rim.
Bake in a 400F oven
for 45 to 50 minutes or until apples are tender and the crust is a golden
brown.
Cool on a wire rack until slightly warm and serve with vanilla ice
cream, if desired.
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