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Apple Pie - Prickly Pear's Autumn Apple Pie
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A step up from the old traditional apple pie.

Prickly Pear

Serves/Makes:1 9 or 10" pie

  • 1 cup (225 ml) sugar
  • 1/2 tsp (2 ml) cinnamon
  • 1/4 tsp (1 ml) nutmeg
  • 1/8 tsp (1 ml) mace
  • 1 tbsp (15 ml) super rich butter powder (buy from Baker's Catalog/optional)
  • 1/2 cup (125 ml) flour
  • 2/3 cup (150 ml) grated cheddar cheese (or a combination of Cheddar/Jack cheeses)
  • 1/2 cup (125 ml) chopped walnuts (optional)
  • 2 tbsp (30 ml) brandy
  • 3 tbsp (45 ml) to 4 tbsp (60 ml) butter
  • 6 apples, peeled and sliced (I prefer Jonagold apples)
  • Dough for 2-crust pie
  • milk, for brushing pie top
  • cinnamon, as desired
  • sugar, as desired
  • Line pie pan with one crust.
  • Preheat oven to 375 degrees (200 C.).
  • Mix sugar, cinnamon, nutmeg, mace, flour, cheese(s), butter powder and chopped walnuts, if used, well; set aside.
  • Toss peeled and sliced apples in the above mixture.
  • Drizzle 2 tbsp (30 ml) brandy over all and toss lightly once again.
  • Arrange in bottom crust.
  • Dot with 3 tbsp (45 ml) to 4 tbsp (60 ml) butter cut into small bits.
  • Place on top crust, cut holes to vent.
  • Brush top with milk, and sprinkle lightly with cinnamon/sugar mixture.
  • Bake for 30 minutes.
  • Cover loosely with foil (to prevent over-browning of top).
  • Bake an additional 30 minutes or until apples are tender.
  • Cool on rack.
This is my personal twist on the traditional apple pie--hope you enjoy it! This recipe can also be made with fresh pears. Subsitute Cheddar with ALL Jack cheese and use Amaretto instead of brandy; replacing walnuts with SLICED almonds. My husband thinks the "pear" version of this recipe is, "Wonderful!"

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