------------------------------------------------------------------------------- Apple-Port-Cheese Pie The Crust: Cut together 1/2 c. cold butter and 1 c. unbleached flour until it looks like coarse corn meal. Mix in 1/4 c. finely-ground almonds. Sprinkle in 3-4 tblsp cold! water, mixong quickly to form a firm cohesive ball of dough. Roll it out for a 9-inch pie pan, making a Nice Edge. Weight it down by lining it with foil and a handful or two of dry beans while you bake it at 375 for 15 minutes. then remove the foil and beans and bake another 15 min. Let it cool. The Apples and Port: Combine 1 1/2 c. port wine, 3 large sliced cooking apples (peeled if you must)& 1 stick cinnamon in a saucepan. Bring to a boil, turn down heat, cover, and let simmer 10 minutes, or until the apples are *just* tender. Remove from the heat, and discard the cinnamon. Strain the apples, saving the liquid. To that liquid add 1/3 c. light honey, 1/2 tsp grated lemon rind, and a dash of salt. Mix well, set it aside. The Cheese Filling: Combine 4 oz. softened cream cheese, 1/4 tsp. vanilla, 1/4 tsp almond extract, 1/4 c. of teh apple liquid, 1 tblsp honey, and 3 tblsp plain yogurt, and beat well. Spread it evenly onto the now-cooled (ideally) pie crust. (Actually, this is as the recipe gives it. But I really like the cream cheese filling, so sometimes I make a double or 1 1/2 times batch.) Arrange the apple slices on top in an attractive pattern. The Glaze: It's not one of those plastic-tasting ones, so unwrinkle your nose. Put 3 tblsp cornstarch in a small sauce pan and *gradually* whisk in the rest of the apple liquid. Keep whisking, and cook over medium heat until it's glossy (about 5-8 minutes). Without waiting for it to cool, pour it over the top of the apples. It should just cover all the apples. Chill until cold and set. Delicious, I promise.
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