Picture
Caption: from the orchard to the table
By Barb Brookbank Autumn's First Blush
Picture
Caption: Local orchard apples ... a gift ...
Picture
Picture
Caption: Yay for September and all the amazing apples it bestows upon us so that we may make apple pie with a rustic cheddar cheese crust.
Sugar, salt, fat ... yumm.
Picture
Picture
Caption: Cut apples into quarters, remove stems and cores, sprinkle with lemon juice. Add Cheddar cheese to pastry and roll out, using a bit of flour.
Picture
Caption: This is a "bottomless" apple pie... which means there is no bottom crust.
Picture
Caption: Place apple filling in pie plate and sprinkle with cheddar cheese.
Picture
Caption: I sprinkled the top crust with cinnamon, cane sugar crystals, and Himalayan pink salt.
Picture
Picture
Picture
Caption: Good apple pies are a considerable part of our domestic happiness. Jane Austen
Picture
Caption: Pie Filling Cut small apples into quarters to equal about 3 cups.
Remove stems and cores.
Sprinkle with fresh lemon juice.
Mix 3/4 cup sugar with 1 Tbsp flour and 1/2 teaspoon cinnamon.
Mix into apples.
Caption: Never Fail Pastry Crust 1 pound lard
5 cups flour
1 tsp salt
3 tbsp brown sugar
1 tsp baking powder
2 tsp vinegar in water
2/3 cup water
1 egg, well beaten
Caption: Instructions Mix dry ingredients together and cut into lard.
Mix vinegar, water, egg and beat until fluffy.
Blend together until dough starts to stick together nicely.
Form into 5 or 6 discs and chill for 1/2 hour.
**For the apple pie, I added grated cheddar cheese to the pastry- about 1 cup.
Picture
Caption: Cheddar Chewy Goodness
Picture
Caption: Barb Brookbank
www.keepingwiththetimes.com
instagram.com/keepingwiththetimes
#autumn #apple #recipe #pie #photography #foodphotography #pastry