Apple Ribbon Pie
Apple Ribbon Pie
Pastry for 2-crust pie
6 to 8 tart apples
1 cup sugar
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup grated sharp Cheddar cheese
1 1/2 teaspoon poppy seeds
Pare, core apples; slice thin. Line 9-inch pie pan with pastry. combine sugar, flour and spices; rub a little of this mixture into pastry in pie pan. Fill pan with sliced apples; add remaining sugar mixture. Dot with butter. Divide remaining pastry into two equal portions. roll out 1 portion; top with grated cheese; fold over in 3 layers; roll out again. cut into 5 strips 10 inches long by 3/4-inch wide. Repeat with remaining portion of pastry, using poppy seeds instead of cheese. Weave strips, lattice fashion, on pie alternating cheese strips and poppy seed strips, trim and flute edge. Bake in 425 degree oven, 40 to 45 minutes.
Pastry for 2-crust pie
6 to 8 tart apples
1 cup sugar
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup grated sharp Cheddar cheese
1 1/2 teaspoon poppy seeds
Pare, core apples; slice thin. Line 9-inch pie pan with pastry. combine sugar, flour and spices; rub a little of this mixture into pastry in pie pan. Fill pan with sliced apples; add remaining sugar mixture. Dot with butter. Divide remaining pastry into two equal portions. roll out 1 portion; top with grated cheese; fold over in 3 layers; roll out again. cut into 5 strips 10 inches long by 3/4-inch wide. Repeat with remaining portion of pastry, using poppy seeds instead of cheese. Weave strips, lattice fashion, on pie alternating cheese strips and poppy seed strips, trim and flute edge. Bake in 425 degree oven, 40 to 45 minutes.
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