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home > recipes > pies > double crusted cheddar apple pie
from UK Double Crusted Cheddar Apple Pie 102 new TVFN Cooking Live recipes from the past few weeks have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. There are now 2136 recipes from the USA TV cooking show on-line at The UK Recipe Archive. To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Double Crusted Cheddar Apple Pie Recipe By :COOKING LIVE SHOW #CL9394 Serving Size : 1 Preparation Time :0:00 Categories : Cklive21 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CHEDDAR DOUGH*** 2 2/3 cups all-purpose flour 1/2 teaspoon salt 1 1/2 sticks cold unsalted butter -- cubed (12 -- tablespoons) 4 tablespoons cold vegetable shortening 4 ounces sharp Cheddar -- grated fine and -- chilled well 2 egg yolks beaten lightly with 1/3 cup -- cold water Milk ***FILLING*** 3 pounds McIntosh apples -- (about 8) 3/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 tablespoon fresh lemon juice 2 tablespoons cold unsalted butter -- cut into bits Make the dough: In a food processor combine the flour and salt. Add the butter and shortening and pulse until it resembles very coarse meal. Add the Cheddar and pulse until it again resembles coarse meal. Transfer the mixture to a bowl. Add the yolk mixture, tossing with a fork until it forms a dough. Add more cold water 1 tablespoon at a time, if necessary. Form the dough into a ball, flatten it into a disc, and dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour or overnight. Roll out half the dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch (1-quart) glass pie plate and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. Make the filling: Preheat the oven to 450 degrees. Peel, core, and cut the apples into eighths. In a large bowl toss together the apples, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well. Transfer the filling to the shell and dot it with the butter. Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk and cut slits in it with a sharp knife to form steam vents. Bake the pie on a large baking sheet in the middle of the oven for 10 minutes. Reduce the temperature to 350 degrees and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender. Yield: 1 (9-inch) pie Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1860 Calories (kcal); 3g Total Fat; (1% calories from fat); 36g Protein; 419g Carbohydrate; 0mg Cholesterol; 1608mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Double Crusted Cheddar Apple Pie


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keyword: double
keyword: crusted
keyword: cheddar
keyword: apple
recipes for pies
recipes by alan
Email Address:
(posted December 5, 1999)

from UK

Double Crusted Cheddar
Apple Pie

102 new TVFN Cooking Live recipes from the past few weeks have been added to
The UK Recipe Archive this week in both Mastercook and Mealmaster formats.
There are now 2136 recipes from the USA TV cooking show on-
line at The UK
Recipe Archive.

To download go to - http://www.ukrecipes.co.uk/

* Exported from MasterCook *

Double Crusted Cheddar
Apple Pie

Recipe By :COOKING LIVE SHOW #CL9394
Serving Size : 1 Preparation Time :0:00
Categories : Cklive21

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CHEDDAR
DOUGH***
2 2/3 cups
all-purpose flour
1/2 teaspoon
salt
1 1/2 sticks cold
unsalted
butter -- cubed (12
-- tablespoons)
4 tablespoons cold
vegetable
shortening
4 ounces
sharp Cheddar -- grated fine and
-- chilled well
2
egg yolks beaten lightly with 1/3 cup
-- cold water
Milk
***FILLING***
3 pounds McIntosh apples -- (about 8)
3/4 cup
sugar
2 tablespoons
all-purpose
flour
1 teaspoon
cinnamon
1/4 teaspoon freshly grated
nutmeg
1/4 teaspoon
salt
1 tablespoon fresh
lemon juice
2 tablespoons cold
unsalted
butter -- cut into bits

Make the
dough: In a food processor combine the flour and salt. Add the
butter and shortening and pulse until it resembles very coarse meal. Add
the Cheddar and
pulse until it again resembles coarse meal. Transfer the
mixture to a bowl. Add the yolk mixture, tossing with a fork until it forms
a
dough. Add more cold water 1 tablespoon at a time, if necessary. Form
the
dough into a ball, flatten it into a disc, and dust with flour. Wrap
the
dough in waxed paper and chill for at least 1 hour or overnight.

Roll out half the dough 1/8-inch thick on a lightly floured surface. Fit it
into a 9-inch (1-quart) glass
pie plate and trim the edge, leaving a
3/4-inch overhang. Chill the
shell and the remaining dough while making the
filling.

Make the filling: Preheat the oven to 450 degrees.
Peel, core, and cut the
apples into eighths. In a large bowl toss together the apples, 3/4 cup of
the
sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon
juice until the mixture is combined well. Transfer the filling to the
shell
and
dot it with the butter.

Roll out the remaining dough into a 13- by 14-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a 1-inch
overhang. Fold the overhang under the bottom
crust, pressing the edge to
seal it, and
crimp the edge decoratively. Brush the
crust lightly with the
milk and cut slits in it with a sharp knife to form steam vents. Bake the
pie on a large
baking sheet in the middle of the oven for 10 minutes.
Reduce the temperature to 350 degrees and bake the pie for 20 to 25 minutes
more, or until the
crust is golden and the apples are tender.

Yield: 1 (9-inch) pie

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - - -

Per serving: 1860 Calories (kcal); 3g Total
Fat; (1% calories from fat); 36g
Protein; 419g
Carbohydrate; 0mg Cholesterol; 1608mg Sodium
Food Exchanges: 17 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 10 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



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