Grandma Covingtons Cheese Apple Pie Crust Food

GRANDMA'S APPLE PIE

Steps:

• Measure flour and salt into mixing bowl. Cut in shortening thoroughly.
• Sprinkle in water 1 tablespoon at a time, mixing with fork until all flour is moistened and dough almost cleans side of bowl.
• Gather dough into ball; divide in half, shape into flattened rounds on lightly floured board.
• Using floured rolling pin, roll dough 2 inches larger than inverted pie pan.
• Let dough rest for 5 minutes, then transfer to pie plate.
• After filling the dough, place the second round of dough onto the pie.
• Seal the edges of the pie, either by fluting or by pressing the edges together with a fork. Trim the excess crust if necessary.
• Place sliced apples into pastry-lined pie pan.
• Combine dry ingredients. Spread over apples.
• Dot the apple mixture generously with butter.
• Bake at 400 for 25 minutes, then reduce heat to 375 and cook 10 minutes longer.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

GRANDMA'S PERFECT PIE CRUST

Steps:

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

GRANDMA OPLE'S APPLE PIE

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
• Note: you might want to set a baking sheet under the pie to catch any drips.

GRANDMA LYNA'S BEST PIE CRUST

Steps:

• ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
• Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
• Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
• Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
• Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
• Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
• Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• In food processor, combine flour, sugar, and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 tablespoons ice water, 1 tablespoon at a time, pulsing until dough begins to come together.
• Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-inch.-thick disk, wrap tightly with plastic, and refrigerate 1 hour.
• On lightly floured surface, roll dough to 1/4 inch thick and cut out leaf shapes, then refrigerate 20 minutes. Arrange on top of pie filling just before baking.
• Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 minutes, covering with foil if crust gets too dark.
• In large bowl, combine sugars and nutmeg. Peel, core, and slice apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. Just before filling, sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• PREHEAT oven to 375°F. COMBINE flour and salt in a large bowl. Cut butter into mixture until it reaches a crumb-like texture. MIX egg, vinegar, cold water together and add to the flour blend being careful not to over mix. Fold in grated cheese. Be gentle or the dough will be tough. DIVIDE into 2 parts and roll out each half. Place ½ of dough in the bottom of the pie plate. Pat into place. To make the filling: COMBINE apples, sugar, maple syrup, and spices in a large bowl. Add ½ cup fresh cranberries if you choose. Pour mixture into pie plate. Top apples with thin slices of Cabot Cheddar. (Orne Meadow, Farmhouse Reserve, or Seriously Sharp - your preference.) TOP pie with other ½ rolled out crust. Trim and crimp crust, or create any crust design that you'd like. BAKE at 375°F for about 45 minutes and remove from oven when crust is nice and brown.

GRANDMA COVINGTON'S CHEESE APPLE PIE CRUST

Steps:

• In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.n
• Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.n
• Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.n

GRANDMA COVINGTON'S CHEESE APPLE PIE CRUST

Steps:

• In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
• Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
• Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.