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How To make Apple Pie with Port with Cheddar Cheese Crust
FILLING:
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port
2 tb Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples; peeled
- and sliced CHEDDAR CHEESE CRUST:
2 c Sifted flour
1 ts Salt
2/3 c Shortening
3/4 c Shredded sharp cheddar
5 tb Cold water (or more)
Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve warm.
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Appleport Pie Cheddar - Kitchen Cat
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★ Kitchen Cat ★ Appleport Pie Cheddar Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 c : Sugar
1/4 c : Cornstarch
2/3 c : Apple Juice
2/3 c : Port Wine
2 tb : Butter; or Margarine
8 md : Cooking Apples; Peeled
2 c : Flour; Sifted
2/3 c : Shortening
1 ts : Salt
Lemon Peel; Grated
3/4 c : Sharp Cheddar Cheese
5 1/2 tb : Water
Around the World in 80 Bottles - Apple Pie w/Cheddar Crust
APPLE PIE WITH CHEDDAR CRUST
CRUST
1 ½ cups all-purpose flour
1 stick butter
8 ounces Cheddar or Dubliner cheese
3 T. cold water
FILLING
1 1/2 pounds green apples
1 1/2 pounds red apples
½ cup sugar
1 t. ground cloves, allspice, or nutmeg
1 T. polenta or cornmeal
1 egg, beaten
1 bottle Sandeman Fine Tawny Port
Sift the flour and combine with butter til crumbly. Add cheese and enough water to make dough that leaves the bowl clean. Wrap dough in plastic wrap and chill for 30 minutes. Meanwhile, core, peel, and quarter apples and cut into thin slices into a bowl. Preheat oven to 425 F. Take half the pastry and roll out for a 9 inch dish. Trim and line the pan; sprinkle with cornmeal. Pack the apples into the pie dish and sprinkle with sugar and spices over each layer. Roll out the rest of the dough and lay the crust over the top. Cut slits in the crust and brush all over with the egg. Bake for 10 minutes at 425; lower temp to 375 F for 45 minutes. Serve warm or cold with a glass of Tawny Port!
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