Recipe by Norahs Girl
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.
Top Review by food snob mom
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.
- 236.59 ml mashed cooked sweet potato
- 1 egg, lightly beaten
- 59.14 ml melted butter
- 29.58 ml fresh orange juice
- 236.59 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml baking powder
- 1 apple, peeled, cored and grated (I use a Granny Smith)
- 118.29 ml sweet wine (a dessert wine is best)
- 354.88 ml grated cheddar cheese
- 3 eggs
- 354.88 ml cream
- 0.25 ml nutmeg
Directions See How It's Made
- In a bowl combine all ingredients; mix well.
- Press dough into a large greased pie plate.
- 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.