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Raciónes: 6

Ingredientes

Cost per serving $1.31 view details

Direcciones

  1. Place apples. 3/4 c. sugar, the wine and lemon juice in 3-qt saucepan.
  2. 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%
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