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Apple-Cheese Pie
Ingredients:
Pastry for 2-crust pie
5 c. sliced tart apples
1/2 c. grated lemon peel
2 tsp. lemon juice
3/4 c. sugar
2 Tbs. flour
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. butter
4 thin slices sharp process cheese
Cream to brush top
Pastry for 2-crust pie
5 c. sliced tart apples
1/2 c. grated lemon peel
2 tsp. lemon juice
3/4 c. sugar
2 Tbs. flour
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. butter
4 thin slices sharp process cheese
Cream to brush top
Directions:
Combine apples with lemon peel and juice. Combine sugar, flour, cinnamon, and nutmeg. Sprinkle 2 Tbs. mixture over bottom of pastry-lined 8" pie pan. Toss apples in remainder of sugar mixture. Turn into pie shell. Dot with butter. Lay cheese slices over apples, leaving space for steam to escape. Adjust top crust; flute edges, cut vents and brush on cream. Bake in hot oven (400) about 40 minutes, or until apples are tender and crust is golden.
Makes 6 Servings
Combine apples with lemon peel and juice. Combine sugar, flour, cinnamon, and nutmeg. Sprinkle 2 Tbs. mixture over bottom of pastry-lined 8" pie pan. Toss apples in remainder of sugar mixture. Turn into pie shell. Dot with butter. Lay cheese slices over apples, leaving space for steam to escape. Adjust top crust; flute edges, cut vents and brush on cream. Bake in hot oven (400) about 40 minutes, or until apples are tender and crust is golden.
Makes 6 Servings
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