Apple Cheddar Pie With Sweet Potato Crust
"This is great cold--also with a good salad and chutney. I've also taken it on picnics and the children have taken it in lunch boxes. It's also good weekend fare for when you're busy and everyone's in and out."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
CRUST
- 1 cup mashed cooked sweet potato
- 1 egg, lightly beaten
- 1⁄4 cup melted butter
- 2 tablespoons fresh orange juice
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
-
FILLING
- 1 apple, peeled, cored and grated (I use a Granny Smith)
- 1⁄2 cup sweet wine (a dessert wine is best)
- 1 1⁄2 cups grated cheddar cheese
- 3 eggs
- 1 1⁄2 cups cream
- 1 pinch nutmeg
directions
-
Crust:
- In a bowl combine all ingredients; mix well.
- Press dough into a large greased pie plate.
-
Filling:
- Marinate apple in wine for about 2 hours approx; drain well.
- Sprinkle apple and cheese over base of pie crust.
- Beat eggs and cream together; add nutmeg.
- Pour into pie crust and bake for 180°C (350°F) for 45 minutes in a preheated oven.
- Leave to stand in the plate for 15 minutes before cutting.
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Reviews
-
I added extra nutmeg to this recipe by suggestion of my food snob in Israel daughter. She also suggested that I omit the orange juice and use some orange rind over the top of the crust. I wish I had added more because I don't really taste it. I also used the left over wine that I drained from the apples and substituted some of the cream ( I used half and half) with the wine. Mix it quickly or it will curdle. I ony used less than 1/4 cup. I like the taste of this dish, but I think it is really better when it is warmed up. -
There is a MAJOR direction issue with the way the recipe is written. I cooked this EXACTLY as instructed and took it out of the oven and the EXACT temp written after 45 min EXACTLY. The top WAS a golden brown and crisp looking but when I shook it, I could tell it was not done in the center. Hoping that it would firm up (it did SLIGHTLY) in the 15 minutes of "setting" time, I left it out, only to have an unbaked cream float all about after attempting to cut the pie. After cooking it an additional 20-30 min, I was able to jiggle it without seeing any ripples beneith the surface and let it set in the oven (turned off) for even longer to take off some of the excess liquid. Only after an additional 45 minutes did I take it out and give it a cut and saw the eggy/creamy omlet type toping and know that it was done. After this VERY MAJOR problem was resolved the flavor and texture was really very provencial French. I used a semi-dry red wine (made it a second time using champagne), which gave it a really elegant warm highlight and I also used bottled fresh orange juice instead of squeezing my own. In addition, I used whole wheat flour instead of all-purpose flour and a LOT of additional nutmeg, as per my tastes. Due to a timing snafoo, I had to refridgerate the crust and the already drained apple (seperately and covered in the fridge) for several hours before putting the pieces together and cooking. That all turned out just fine! Really lovely and filling and elegant. Just elegant. Suitable for the fanciest of dinner parties! The second time I made it, friends mistook the apple for onion. The onion is barely distinguishable, actually.
Tweaks
-
I added extra nutmeg to this recipe by suggestion of my food snob in Israel daughter. She also suggested that I omit the orange juice and use some orange rind over the top of the crust. I wish I had added more because I don't really taste it. I also used the left over wine that I drained from the apples and substituted some of the cream ( I used half and half) with the wine. Mix it quickly or it will curdle. I ony used less than 1/4 cup. I like the taste of this dish, but I think it is really better when it is warmed up.
-
There is a MAJOR direction issue with the way the recipe is written. I cooked this EXACTLY as instructed and took it out of the oven and the EXACT temp written after 45 min EXACTLY. The top WAS a golden brown and crisp looking but when I shook it, I could tell it was not done in the center. Hoping that it would firm up (it did SLIGHTLY) in the 15 minutes of "setting" time, I left it out, only to have an unbaked cream float all about after attempting to cut the pie. After cooking it an additional 20-30 min, I was able to jiggle it without seeing any ripples beneith the surface and let it set in the oven (turned off) for even longer to take off some of the excess liquid. Only after an additional 45 minutes did I take it out and give it a cut and saw the eggy/creamy omlet type toping and know that it was done. After this VERY MAJOR problem was resolved the flavor and texture was really very provencial French. I used a semi-dry red wine (made it a second time using champagne), which gave it a really elegant warm highlight and I also used bottled fresh orange juice instead of squeezing my own. In addition, I used whole wheat flour instead of all-purpose flour and a LOT of additional nutmeg, as per my tastes. Due to a timing snafoo, I had to refridgerate the crust and the already drained apple (seperately and covered in the fridge) for several hours before putting the pieces together and cooking. That all turned out just fine! Really lovely and filling and elegant. Just elegant. Suitable for the fanciest of dinner parties! The second time I made it, friends mistook the apple for onion. The onion is barely distinguishable, actually.
RECIPE SUBMITTED BY
Norahs Girl
Scottburgh, KZN
I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye.
I live in Sunny South Africa but I,m of Welsh(uk)decent!
I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.)
I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better!
On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city.
There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather!
I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!
