Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 I remember when I was in high school going to Bakers Secret and on the menu they had apple pie with cheese. That was in the suburbs of Chicago. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 Does anyone know where this started? Is this popular in the midwest or back east? I'm in LA and I do not know of one native that does this so far. I've seen people ask for cheese on apple pie and it's so strange to me. I haven't tried it yet. I'm sure I will though. DonnaPuterWitch <puterwitch wrote: ahh so the in-laws are guinea pigs huh? LOL just kiddin' Ok you are gonna think this is whacky but ya know what goes great with apple pie? ....... cheese. I even melt some and put it in with my sautéed apples. My grandmom uncle and me would always eat a piece of cheese with our apple pie. She started it and it was really yummy so we always did it. ) Blessings, Chanda - Jennifer Saturday, September 10, 2005 8:40 AM Re: Pie crust tips for Gayle Amy - Had to jump in and say thanks. Crusts are on my next item to tackle. I used to make l*rd crusts, but that is now out of the realm of our lifes. Troy's mom and stepdad are coming into town and I'm making apple pie today. Can't wait to try the pie. JennAmy <sandpiperhiker wrote: > I can not make pie crust, it comes out tough and hard every time. > No matter what I do I seem to overwork the dough. Gayle, my best method/tips for you if you want to try again at pie crust: Take your very cold stick of butter and chop it up in tiny pieces,*before* you add it to the dry ingredients. After you've dumped itinto the dry ingredients, do a good "mushing" with your pastry cutter(or two knives, or use your food processor in very short pulses) tomix them thoroughly so it looks like crumbs... then, push the crumbmixture to the sides, to make a well in the middle. Now: go wash yourhands so the next step doesn't leave you pasty/glue-y, then grab acouple of ice cubes and hold them for a minute (over the sink is good:-). When your fingers are good and cold, dry them off. Quickly pouryour recipe's cold liquid (it usually isn't much) into the well youmade earlier, and dig in with your fingers, rubbing the crumbs betweenyour fingers - do this quickly, while your hands are chilly still, andremember speed is more important than finesse. :-) As soon as itstarts to come together, that's your cue to stop... gather it up andstart rolling it, gently. Chill after rolling and setting it in yourpan - it's much easier than chilling before!Good luck!!*pastryhugs*Amy Quote Link to comment Share on other sites More sharing options...
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