Lattice Cheese Pie Recipe - Cooking Index
Lattice Cheese Pie Recipe - Cooking Index
| 1 3/4 cups | 109g / 3.8oz | All-purpose flour (1 3/4 to 2 1/4 cups) |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Fleischmann's® Active Dry or Rapid Rise Ye | |
| 1/3 cup | 78ml | Milk |
| 1/4 cup | 59ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 | Egg | |
| CHEESE FILLING | ||
| 1 | Softened cream cheese | |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Lemon peel |
| 1 cup | 146g / 5.1oz | Chopped dates or pitted dates - snipped |
In small bowl, combine 1/2 cup flour, sugar, salt and undissolved yeast.
Heat milk, water and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with aluminum foil and refrigerate 2 to 24 hours.
Prepare Cheese Filling: Beat 1 (8-ounce) package softened cream cheese until light. Beat in 2 eggs and lemon peel. Stir in chopped dates or pitted dates, snipped. Refrigerate until ready to use.
Remove dough from refrigerator. Reserve 1/4 dough for lattice top. Roll remaining dough on lightly floured surface to 10-inch circle; fit into 9-inch pie plate. Pour filling into shell. Roll reserved dough to 10-inch circle; cut into 1/2-inch strips. Arrange strips on pie in lattice pattern.
Bake at 350ºF for 35 minutes. Cover with foil; bake additional 10 minutes or until skewer inserted in center comes out clean. Cool in pan on wire rack.
Source:
Fleischmann's Yeast - S(Internet address): - http://www.breadworld.com/index.html - Yield: - 1 9-inch pie - T(Baking Time): - 0:35
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