Sweetie Pie
An apple a day. Sure, sounds good in theory, but the lackluster, picture-perfect and gargantuan apples available year-round from the supermarket don't make it an easy task. It's easy in the fall, however, when you can get fresh locally grown apples. Typically smaller than mass-produced varieties, they taste like the orchard.
So stop by an orchard or farm stand and pick up a bushel. Once you've had your fill of raw apples, you'll want to make something tasty with your stash. Try our apple pie below. It contains Cheddar cheese as a pungent, salty contrast to the sweet-tart apples.
Pie—now that's something you won't have any problem eating every day.
Apple Cheddar Pie
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Ingredients
| 3 | pounds tart apples, peeled and cut in 1/4-inch slices (about 8 cups) |
| 1/3 | cup all-purpose flour |
| 3/4 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
| 1 | tablespoon lemon juice |
| 1 | teaspoon vanilla extract |
| 1/4 | teaspoon salt |
| 2 | tablespoons butter, diced into bits |
| 1 | (15-ounce) package refrigerated 9-inch piecrust dough (2 crusts) |
| 3 | ounces extra sharp Cheddar cheese, shredded |
| 1 | egg, lightly beaten |
Instructions
| 1. | Preheat oven to 375F. Line a pie plate with one crust, gently pressing dough into sides, and letting excess hang over the edge. |
| 2. | In a large bowl combine apples, flour, sugar, cinnamon, nutmeg, lemon juice, vanilla and salt. Spoon into piecrust and scatter bits of butter evenly over filling. Top with an even layer of cheese. |
| 3. | Drape second crust loosely over filling. Pull excess from the bottom crust over edge of top crust and crimp to enclose. Flute edge decoratively. Brush top crust lightly with beaten egg and use a sharp knife to make 4 to 5 small (1/2-inch) slits. |
| 4. | Bake until top is golden brown and fruit is bubbling and tender, about 50 to 55 minutes. If crust browns too quickly, drape the pie lightly with foil and continue cooking. |
| 5. | Let cool at least 15 minutes before serving. Serves 8. |
Nutritional Information
Per serving: 460 calories, 24g fat, 6g prot., 58g carbs., 3g fiber, 510mg sodium.
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