| 91 | 92 | 93 | 94 | 95 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
which are tart and juicy, and are usually imported from Australia, New Zealand or
Canada; we also grow Ida Red and Northern Spy for fabulous pies and tarts. If you
want great cider, use Jonathans; for wonderful apple sauce, try Gravensteins)
2
1
1
1
1
3
1
/3 cup sugar
tbsp. cornstarch
/2 tsp. cinnamon
/3 tsp. cloves
/3 tsp. allspice
tbsp. butter, softened
cup cheddar cheese grated
Preheat oven to 425F and line pie plate with pastry.
In large mixing bowl, pour melted butter over apples and toss gently, coating
apples thoroughly.
In small mixing bowl combine sugar, cornstarch and spices. Sprinkle 1
tablespoon of this mixture over pie shell. Add remaining spice mixture to apples, toss
gently. Spoon apples into pie shell and bake for 30 minutes or until tender. Remove
from oven and sprinkle cheese over apples. Return to oven for 3 minutes or until
cheese melts. Serve warm.
The Quilt Inn Pie Crust
You can use this crust for fruit pies and tarts, both sweet and savory. When
you want sweet, add sugar. When you want savory, add herbs. If you have a custard
or fruit pie or tart, partially bake the crust before adding the filling.
2
1
2
8
6
5
1/2 cups all purpose flour
tsp. salt
tsp. sugar or 1 tsp. fresh herb or 1 to 2 tsp. dried herb or spice
tbsp. unsalted butter, cold, cut into pieces
tbsp. vegetable shortening, cold
to 6 tbsp. ice water
The key to great pastry is to have all the ingredients cold. Work in a cool kitchen
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|