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Farmhouse Apple Cherry Pie
2¼ hours 1½ hours prep

CRUST
2½ cups all-purpose flour
1 teaspoon salt
½ lb cold unsalted butter, cut into small pieces
ice water
¼ cup finely grated sharp pinconning cheese

CRUMB TOPPING
¼ lb cold unsalted butter, cut into small pieces
½ cup all-purpose flour
3/4 cup dark brown sugar
1 cup rolled oats

FILLING
2 eggs
½ cup granulated sugar
2 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1/3 cup michigan dried cherries, rehydrated in brandy for several hours ,then drained well
2½ cups peeled sliced ida red apples

1. CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
2. Add grated cheese.
3. Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
4. Pat dough into a flat circle onto a piece of plastic wrap.
5. Cover with wrap and refrigerate at least an hour.
6. CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
7. Add brown sugar and oats and combine.
8. Set aside.
9. FILLING: Preheat oven to 400 degrees (F).
10. Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
11. Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
12. Add the cherries and apples then mix well.
13. Pour filling into crust.
14. Bring overhanging pastry up over the filling.
15. Bake for 10 minutes.
16. Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
17. Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
18. Chill slightly before serving.

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