On a lightly floured surface, roll the dough out to a 32.5 cm (13 in) round and drape over the apples. One of my Christmas presents was a copy of the 75th edition The Joy of Cooking, and upon leafing through it I spied a recipe for Deep-Dish Apple Pie with Cheddar Crust.
My family loves them for grab-and-go breakfasts and they’re super packable for snacks or lunches. Perhaps the American ladies in 1796 who bought this cookbook had a deeper understanding of the basics of baking than I, but this recipe left me confused.
This biscuit recipe captures the essence of apple pie, brimming with fruit and cinnamon, plus the requisite cheddar accompaniment, which in the case of these beauties, is tucked inside. going. Back to the drawing board it was. It is a favorite in my family and I have searched all over the internet and cannot find it.
Pardon me, but what? Crimp the edges to seal. And it’s not like store-bought frozen blackberries would do, since after tasting a pie made with wild ones there is no. The box that contained my 1964 edition of Joy of Cooking is missing. I recently moved with the Army. With trepidation I turned to The Joy of Cooking (1 st Edition). I was wondering if anyone had the apple pie recipe from that book? Spoon into a 22.5 cm (9 in) glass pie plate. I never thought I would be so pleased to see semi-exact measurements in a cookbook. back.