From: Better Homes and Gardens Our Best Holiday Menus 2007
2 2/3 c. all-purpose flour
1/4 c. sugar
3/4 t. salt
3/4 c. butter
4 oz. grated cheddar (one cup grated)
3/4 c. cold water
2 1/2 lbs. apples, cored and cut into slices (I used 6 Granny Smith)
1/4 c. sugar
2 T. lemon juice
2 T. flour
1/2 t. cinnamon
1 egg, lightly beaten
2 T. suagr, or sanding sugar
less than 1/4 c. apple jelly (I used a heaping spoon of pomegranite jelly), melted
Pastry:
1. In a large bowl, stir together 2 2/3 c. flour, 1/4 c. sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-sized. Stir in cheese. A tablespoon at a time, stir in ice water, moistening a section of the flour mixture with a fork. Push moistened pastry to side of bowl. Keep repeating until all the flour mixture is moistened. Form pastry into a ball, then flatten into a large disk, wrap in plastic wrap and refridgerate at least an hour or overnight. Let pastry sit at room temp a few minutes before rolling it.
2. Preheat oven to 350. On a slightly floured surface, roll pastry to about a 15-16 inch circle. Carefully transfer pastry to either a 10-11 " oven-proof skillet, or a 9-10" deep dish pie pan. (I used a quiche pan.)
3. For filling, in a large bowl, toss apples with 1/4 c. sugar, lemon jiuce, 2 T. flour, and cinnamon, until combined.
4. Mound filling into crust, and bring up edges of pastry toward center, pleating dough as necessary to keep it flat against the filling. Brush top of pastry with a egg, and sprinkle with sanding sugar (or regular sugar). Cover filling that is showing with foil, and bake for 30 min. Remove foil, and bake 30-35 minutes more, until crust is golden.
5. In a small saucepan, melt jelly over medium-low heat (I melted it in the microwave), and brush over filling. Cool slightly, and serve warm or at room temp. If desired, serve with vanilla ice cream.
Comments (6)
Ooooooooooo, this looks so good Palma. Perhaps I'll have try to this on the weekend.
Posted by Deb Rountree | November 2, 2007 6:37 AM
Posted on November 2, 2007 06:37
I'm getting out my stash of cheddar cheese right now!! I can't wait to smell this as it bakes!
Posted by Barbara | November 2, 2007 8:20 AM
Posted on November 2, 2007 08:20
Absolutely stunning photo, Palma. I bet it tasted even better.
Posted by teaberry![[TypeKey Profile Page]](http://www.slowtrav.com/blog/palma/nav-commenters.gif)
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November 3, 2007 8:29 AM
Posted on November 3, 2007 08:29
I am booking for a visit starting shortly and lasting forever.
Posted by Judith in Umbria | November 4, 2007 12:23 AM
Posted on November 4, 2007 00:23
I have been dying to try this recipe for ages and have the perfect opportunity tonight....it will be served along with some dark chocolate, roasted hazelnuts and aged cheddar and some tawny port. I can't wait!
Posted by The Rhodes | February 6, 2010 10:42 AM
Posted on February 6, 2010 10:42
Palma, OMG! This was a hit...not a crumb left. Everyone loved it. Thanks so much for sharing it. It's definitely a keeper.
Posted by The Rhodes | February 7, 2010 11:09 AM
Posted on February 7, 2010 11:09