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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I am so excited by this pie crust! I have a recipe for pear filling for it, but I'm sure it would be equally good with apple. From Better Homes and Gardens October 2001 Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 teaspoons fresh snipped rosemary |
1/2 teaspoon salt |
2/3 cup shortening |
1/2 cup white cheddar cheese, finely shredded |
7 -8 tablespoons cold water |
Directions:
1. In a large mixing bowl, blend flour, rosemary and salt.
2. Cut in shortening until pea-sized.
3. Stir in cheese.
4. Sprinkle in water slowly and mix unil all the dough is moistened.
5. Divide dough in half.
6. Form each half into a ball.
7. Roll out one ball into a circle 13 in diameter on a lightly floured surface.
8. Transfer gently to pie pan, being careful not to stretch.
9. Fill.
10. Roll remaining dough into a 12 round.
11. Place on top of filling.
12. Trim 1/2 inch beyond the edge of the plate.
13. Seal edge as desired.
14. With a small, sharp knife cut slits into the top of the pie for the release of steam.
15. Cover edge of pie with foil to prevent over browning.
16. Bake 25 minutes at 375F, remove foil.
17. Bake another 25-35 minutes until top is brown and filling is bubbly.
18. Cool on a wire rack.
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