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Apple Bake

Apple Bake recipe
photo by:kraft
I was reading the recipe and was wondering why you would get 12 serving from 10 apples wouldnt it be 10 from 10?
posted by
 a cook
on 2/14/2006
25 min
1 hr
12 servings
Magazine Acquisition

what you need

cup  flour
tsp.  salt
cup  shortening
cup  shredded CRACKER BARREL Sharp Cheddar Cheese
Tbsp.  cold water
medium  baking apples, peeled, cored and sliced
cup  firmly packed brown sugar
cup  (1/2 stick) butter or margarine, melted
Tbsp.  MINUTE Tapioca
tsp.  ground cinnamon

Make It

PREHEAT oven to 425°F. Mix flour and salt in large bowl; cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with 5 Tbsp. of the water while mixing lightly with fork; shape into ball. (Mix in 1 or 2 Tbsp. additional water if dough is too dry to shape into ball.) Place dough on lightly floured surface; roll out to 14x10-inch rectangle.

TOSS apples with remaining ingredients. Let stand 5 min. Spoon into 13x9-inch baking dish. Cover with dough; cut slits in top of dough to vent.

BAKE 35 min. or until pastry is golden brown and apples are tender.

Kraft Kitchens Tips

You'll know it is a special occasion when the aroma from this special treat fills the house.
Substitute shredded KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese. Or, for a quick-and-easy substitute, use KRAFT Shredded Sharp Cheddar Cheese.
Apple Varieties
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
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