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Ingredientes
- 5 c. tart apples cored/thin slice
- 3/4 c. sugar
- 1/4 c. sweet red wine
- 1 Tbsp. lemon juice
- 1/4 c. all-purpose flour
- 2 Tbsp. sugar
- 1/8 tsp salt
- 3 Tbsp. butter or possibly margarine
- 2 c. all-purpose flour(see note1)
- 1 c. shredded cheddar cheese
- 1 tsp salt
- 2/3 c. shortening
- 2 Tbsp. shortening
- 2/3 c. lard
- 5 Tbsp. cool water
Direcciones
- Place apples. 3/4 c. sugar, the wine and lemon juice in 3-qt saucepan.
- Cover and cook over medium heat, stirring occasionally, till apples are just tender, 7 to 8 min. Mix 1/4 c. flour, 2 Tbsp. sugar and 1/8 tsp. salt; stir into apple mix. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in butter. Cold to room temperature. Heat oven to 425'. Measure 2 c. flour, the cheese and 1 tsp. salt into bowl; cut in shortening or possibly lard. Sprinkle in water, 1 Tbsp. at a time, mixing till all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round 2 inches larger than inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; place in pie plate. Unfold and ease into pie plate. Turn apple mix into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of pie plate. Roll second round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum foil to prevent excess browning. Bake 25 to 30 min; remove foil. Bake 15 min. NOTE1: If using self-rising flour, omit 1 tsp. salt. Pie crusts made with self-rising flour difer in flavor and texture pie crust mix or possibly sticks can be substituted for the pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 913 | |
| Calories from Fat 555 | 61% |
| Total Fat 62.44g | 78% |
| Saturated Fat 22.94g | 92% |
| Trans Fat 9.04g | |
| Cholesterol 57mg | 19% |
| Sodium 597mg | 25% |
| Potassium 187mg | 5% |
| Total Carbs 78.63g | 21% |
| Dietary Fiber 3.5g | 12% |
| Sugars 39.26g | 26% |
| Protein 9.85g | 16% |
