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Apple Pie with Cheddar Crust


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Serves | Prep Time | Cook Time

Ingredients

1 2/3 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup grated Cheddar cheese, loosely packed
1/2 cup shortening
1/4 cup ice water
Filling for Apple Pie (see below)

APPLE PIE
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
Grated rind of 1/2 lemon
1 tablespoon lemon juice
Butter
Cream


APPLE PIE WITH CHEDDAR PASTRY


Sift flour and salt together, then work in the cheese thoroughly with a fork. Work in the shortening, then add the water, sprinkling it over the surface of the mixture. Stir lightly with a fork until pastry holds together. Divide pastry in half and line a 9-inch pie pan with one portion, saving the other for the top crust. Refrigerate both while you make the Apple Pie filling. Bake as directed for Apple Pie.


APPLE PIE


Pasty for a 2-crust pie (see above)


4 large greenings (peeled, cored, and sliced very thin [The Sweet Rhode Island greening was the first apple, as a distinct type, to be grown in the United States. Any tart cooking apple will suffice.])


Prepare the pastry. Divide in half, line a 9-inch pie pan with one portion, and save the remainder for the top. Refrigerate both while you make the filling. Measure the sliced apples. You should have about 4 cups. Mix apple slices with sugar, salt, cinnamon (if you use it), lemon rind, and lemon juice. Arrange a row inside chilled pastry shell, about one-half inch from edge, and work toward center until shell is covered. Pile remaining slices on top. Dot with butter and cover with top crust, slashed in several places. Seal edges securely and crimp. Bake in a preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 30 to 35 minutes. Five minutes before pie has finished baking, brush top with cream and sprinkle generously with sugar. Serve warm or at room temperature with Cheddar cheese or ice cream.


This was taken directly from The American Heritage Cookbook by Lily Ann Hanes mamadoc@plantnet.com


Pairs Well With


Notes

My mother and I baked this pie from a Penguin edition of the cookbook in the early 1970's. It has remained a family favourite with my siblings and their children through all the years. An absolute classic.

THE AMERICAN HERITAGE COOKBOOK, copyright 1964 by American Heritage Publishing Co., Inc. Library of Congress Catalogue Card Number: 64-21278.

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