Apple Pie With Port With Cheddar Cheese Crust
Yield
8 servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| ⅔ | cup |
apple juice
|
|
| ⅔ | cup |
port wine
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | each |
lemon
(grated peel only) |
|
| 8 | medium |
apples
cooking, peeled, sliced |
|
| Cheddar cheese crust | |||
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 5 | tablespoons |
water
cold (or more) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 355 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 158 | ml |
apple juice
|
|
| 158 | ml |
port wine
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | each |
lemon
(grated peel only) |
|
| 8 | medium |
apples
cooking, peeled, sliced |
|
| Cheddar cheese crust | |||
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
salt
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 177 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 75 | ml |
water
cold (or more) |
|
Directions
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 (½-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375℉ (190℃) 30 to 45 minutes, or until done. Serve warm.
