Text 27991, 95 rader
Skriven 2015-06-10 05:24:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1227
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork & Apple Pie w/Cheddar-Sage Crust - Part 1
 Categories: Pies, Fruits, Cheese, Pork, Herbs
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  (350 g) all-purpose flour
      2 ts Dried sage; finely crumbled
    1/2 ts Table salt
     16 tb (255 g) chilled unsalted
           - butter; in small cubes
      3 oz (85 g) sharp Cheddar; fine
           - grated
      8 tb (120 ml) ice water; as
           - needed
      1 lg Egg
           +=BLENDED WITH=+
      1 tb Water
           Fresh sage leaves; garnish
           - (opt)

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Firm-sweet apples; unpeeled,
           - cored, in 1/4" wedges *
  1 1/2 lb Firm-tart apples; unpeeled,
           - cored, in 1/4" wedges *
      2 tb Oil
      1 sm Onion; very fine chopped
      2 lb (900 g) ground pork
      1 tb Firm packed light brown
           - sugar
      1 ts Kosher salt
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
    1/4 ts Ground allspice
  3 1/2 tb Plain breadcrumbs

  * APPLE NOTES: As with all pie recipes, you want firm
  fruit here. Some good examples: Granny Smith, Arkansas
  Black, and Northern Spy for tart apples; and Golden
  Delicious, Jazz, or Pink Lady for sweet ones.

  EQUIPMENT: 10" - 12" skillet, food processor, 9" deep-dish
  pie plate; preferably glass, parchment paper or wax paper

  FIRST MAKE THE CRUST: In a medium bowl, whisk together the
  flour, sage, and salt until well combined. Sprinkle the
  butter cubes over the flour mixture and use your fingers
  to work them in (you want to rub your thumb against your
  fingertips, smearing the butter as you do so). Do this
  until the mixture looks like cornmeal with some pea-sized
  bits of butter remaining. Stir in the cheese with a fork
  until evenly distributed. Sprinkle 6 tablespoons ice water
  over the mixture and stir with a fork until the dough
  begins to come together. If needed, add an additional
  tablespoon or two of ice water (you shouldn't need much
  more). Turn the dough out onto a lightly floured surface
  and knead three times. Gather the dough into a ball, then
  divide into two portions, making one slightly bigger than
  the other. Press each portion down into a disk and wrap in
  plastic wrap. Refrigerate for at least 30 minutes.

  MAKE THE FILLING: In a skillet over medium-low heat, cook
  the apples without any oil, stirring gently, until they
  just begin to soften, 5 to 7 minutes. Transfer to a dish
  and set aside. Add oil to the pan and increase the heat to
  medium-high. Add the onion, pork, brown sugar, salt, and
  spices. Cook, using a wooden spoon to break up the meat,
  until it is lightly browned, about 10 minutes. Let the
  meat mixture cool for 10 minutes, then transfer to a food
  processor. Add the breadcrumbs and pulse five times until
  the mixture has the texture of coarse sand. Set aside.

  CONTINUED TO PART TWO

  by Amy Traverso; The Apple Lover's Cookbook

  Epicurious | October 2011

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 27 November 2011

  Uncle Dirty Dave's Archives

MMMMM

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