Apple Pie With Cheese Topper
"Mamma Peach" Crisco pastry for double-crust 9 inch pie 1/2 cup light raisins, optional 6 to 8 tart apples, peeled, cored and sliced (6 cups) 1/2 teaspoon grated lemon peel 1 teaspoon lemon juice 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon ground nutmeg Dash salt Cheese Topper (see below) Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry. Pour boiling water over raisins and let stand 5 minutes; drain. Toss apples with lemon peel, juice and drained raisins. Combine sugar, flour, nutmeg and salt; mix with apples. Turn into pastry lined pie plate. Place top crust over apples; seal and flute edges. Cut slits for escape of steam. Bake for 50 to 60 minutes, or until done. Cover edges with foil after 15 minutes to prevent overbrowning. Serve warm pie with Cheese Topper. Cheese Topper Have 1/2 cup shredded Cheddar cheese and 1 package (3 ounce) cream cheese at room temperature. In small mixing bowl, combine cheeses and 2 tablespoons milk, beat until fluffy and nearly smooth. "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
