I want to make an apple pie but would like a recipe for one with cheddar in it Do you have that recipe?
Yes, I don't see what the point would be when you could use a .22lr or something of the sort, but go for itDon't count on being able to use much of the rabbit.
Sure, use bluntsI'm talking about the ones that go on the end of arrows.
Not to meGet a .22 rifle.
Only if you can find the right arrrows, not to mention that it would be just about impossible to hit one with itIf you can't use a firearm or air rifle, a good slingshot would be a much better choice.
Apple Cheddar Pie 2-1/3 Cups All-purpose flour 1/2 Cup Enriched Corn Meal 1 Teaspoon Salt (optional) 1/3 Cup Margarine or butter, plus 2 Tablespoons Margarine or butter 1/3 Cup Vegetable shortening 6 Ounces Shredded cheddar cheese 1/2 Cup Ice water 8 Cups Peeled, sliced apples (about 8 medium apples) 2/3 Cup Sugar 3/4 Teaspoon Cinnamon Combine 2 cups flour, corn meal and saltCut in 1/3 cup margarine and shortening until mixture resembles coarse crumbsStir in cheeseAdd water, 1 tablespoon at a time, stirring lightly until mixture forms a ballDivide dough into 2 parts, 1 slightly larger; shape each to form ballWrap securely in plastic wrap or wax paper; chill about 30 minutesRoll large ball on lightly floured surface to form 11-inch circleFit loosely into 9-inch pie plate; trimRoll remaining dough to form 12-inch squareCut into 12 x 3/4-inch strips Heat oven to 400 FCombine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crustDot with remaining 2 tablespoons margarineWeave strips atop filling to make a lattice crustTrim even with outer rim of pie plateFold lower crust over strips; seal and fluteBake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessaryCool slightly NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting stripsPrepare filling as directedPlace top crust over filling; trimTurn edges under; fluteCut slits in top crust to allow steam to escape nfd
