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My dutch Apple last night was awful.... crust is great (great recipe of old)
inside the pie is 6 apples cut, cored, peeled.. 1 cup of cream, 3 tbls of flour, 1/2 tsp cinnamon ( I used a full tsp), 1 beaten egg,1 tsp vanilla, 1 cup cream, 1/2 cup fresh shredded sharp cheese, 1/2 c chopped nuts, 1 tbls butter. Calls for 1 unbaked 9" pie shell... I used top and bottom
Bake 60 minutes at 350
place apples in shell . Mix sugar, flour and cinnamon. Combine egg, cream, vanilla and sugar mixture and mix well. Pour over apples, sprinkle with nuts dot with butter and cheese.. Thought comes to mind it calls for 1 pie crust :confused:

mine came out all liquid apples not cooked
Sharp cheese in the apple pie, I like that idea, cheese , sharp, goes great with apples probably great in a pie.
Have a recipe somewhere for cream cheese in a apple pie.
 
Sharp cheese in the apple pie, I like that idea, cheese , sharp, goes great with apples probably great in a pie.
Have a recipe somewhere for cream cheese in a apple pie.

one time was told that any decent food has a sharp cheese in it somewhere
 
Cheese in a Dutch apple pie?

I've had that problem with apples before. They were crunchy even after the pie was cooked. Now I always throw them in a pot with a small amount of water added and simmer them just to the point that I can stick a fork in them. The last time I made pie, I added sugar and cinnamon and nutmeg while they were softening up along with a tablespoon of corn starch and they were just like you had opened up a can of apple pie filling. I still added a bit of flour to the pie along with several dabs of butter just to make sure the sauce thickened more but it turned out great.
DW made one recently that she threw the apples in our salad shooter to slice them up. I think beings they were sliced thin and uniform they stuck together like really big pieces and just didn't cook through. I think quartered by hand unevenly they cook better, more space in between slices.
 
DW made one recently that she threw the apples in our salad shooter to slice them up. I think beings they were sliced thin and uniform they stuck together like really big pieces and just didn't cook through. I think quartered by hand unevenly they cook better, more space in between slices.

have old school apple corer that also slices it uniformly that is how we slice apple
 

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