English Patis
Joey: Oh glad to know there's another Nora Daza fan here. 
Shyam: Hello there. Actually, I've never served a pie out of its pan. That's why I always have a more 'presentable' pie pan such as the clear pyrex and hopefully I can get one that's ceramic so it can go straight from the oven to the table. Though I read somewhere that metal pie pans make crustier crusts. (somehow that sounds redundant)
Also I can see a problem once you take it our of the pan, 'coz if the crust is not robust or strong enough it might collapse.
Dexie: Do try it's quite tasty. 
Ruth: If you trim the rolled dough too close you might have a smaller pie since they shrink a bit when baked.
ahhh... apfel streusel kuchen!!!
syempre, kilala ko yan.... although stupid me, ganyan pala mag-lagay ng dough sa baking pan. amateur-me always tries to roll it into the exact measurement nung pan, ngek!
ooohh, i love this. i actually prefer this over pie. i love the crunchy top. it looks to dite for Celia
That pie looks yummy! Can you tell me how do you get the pie out of the baking dish? I mean, if you want to display it to company on a pretty serving plate before serving it out.
That looks so yummy! I haven't made apple pie in years...have to try this one out
Nora Daza's book is a staple at our house too
Mike: It's easy to bake, try it one time. Do something easy like brownies.
Jmom, Nic, & Boksie: The cheddar cheese on it is really nice. Blends well with the sweet/soury filling.
Ting: Hindi naman! Easy lang yan eh. I'm sure your daughter would love to help you make these.
Hey..Celia,
Thanks for the recipe..! i love apple anything too.. and i'm gonna try this out sometime..
CeliaK--one word--Matrabaho! (haha but i'll keep this in mind)
Beautiful! A large portion of my extended family always insists on cheddar with their apple pies, so I like the way you incorporated it into to topping.
What a great idea putting cheese with the topping! We'll have to try this out, it's apple time here again, too.
yum! i love apple pies . . . how i wish i knew how to bake! :-(
Sha: Oh yes, we need the flour on the rolling pin unless you use cling film on top like what I do. Para nga menos sa huhugasan.
Stel: I learned to crimp pie edges thru - would you believe - a very old Betty Crocker cookbook that I don't have anymore. 
But for this one (I should have taken a pic while doing it), it's best if illustrated. See the picture in this site pie crimping
Although for me I use my thumb and forefinger not middle finger and forefinger.
Yeah, the cheddar crust is a bit different.
lovely crust celia k! mine always turns out so "rustic" (hehe rough and tumble) how did you shape it like that? looks swell!!
never had it with cheese before so i have to try.
happy weekend!
when you use rolling pin always sprinkle a bit of flour...........
Caution: do not over knead of it will become inelastic and stiff.
that very true kaya lagi ako ako bantay ni M pag na bake ako
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