Today is the Secret Recipe Club Reveal day. There are over 300 bloggers that participate each month in a recipe exchange….so to speak. We are secretly assigned to another blogger and are supposed to choose one of their recipes to cook. Then….blog about the results. Sounds fun, huh?
This month, I am assigned to Dash of East (www.dashofeast.com). Melissa writes this blog and she lives in Atlanta, GA where she works as the Creative Director of dotdot interactive. I not only enjoyed perusing her thoughtful and beautiful blog, but I found her creativity on dotdot interactive a work of art.
As far as her recipes, Melissa is almost a vegetarian and all of her recipes reflect this. She was raised in a family that immigrated from Taiwan and opened a restaurant. So, you might say that she has been in the kitchen all of her life. Her photography is outstanding and her food looks delicious.
I chose to cook her Apple Pie with Cheddar Crust with some alterations, of course.
APPLE PIE WITH CHEESE CRUST
5 apples (I used Fuji…original used 4 Granny Smiths)
5 tablespoons brown sugar (original recipe used 3)
4 teaspoons cornstarch (original—3)
1 teaspoon cinnamon
4 tablespoons of butter (my addition)
2 Kraft roll out pie crusts
1 cup grated Monterray Jack Cheese (original—Vermont Cheddar Cheese)
1 egg white
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon ground cinnamon ( I accidentally left this off–poo)
Peel and slice the apples. Toss them in the juice of one lemon. Stir in the cornstarch, brown sugar, and cinnamon.
Roll out the first pie crust and put in a pie pan. Sprinkle the cheese on top of the crust. The original recipe called for you to knead the cheese into the pie crusts dough but I didn’t have time for this. I am sure it changed the taste but it was still delicious. I also only had Monterray Jack cheese at the time, though the original called for cheddar. Can’t say if that changed the flavor.
Pour the apples on top of the pie crust and dot all over with the 4 tbsp of butter. Preheat the oven to 350.
Roll out the other crust and cut it into strips. Make a lattice on top of the apples with the second crust. Mix together the egg white, water, sugar and cinnamon. Brush on top of the lattice crust.
Cook covered with foil for the first 20 minutes. Cook uncovered for 20 more minutes or until browned.