send you each delivery is more in tune with your tastes, and by now they've got me pegged. I'm drinking the Three Pillars blend from Temple Coffee Roasters just up the road in Sacramento California. Their sweet and smooth blend have those notes of chocolate and molasses that I really love, and while it's smooth enough even for me to drink black I still prefer it with a lot of cream. And viewers of Tasting History will get their first bag for free when they sign up. So just click the link in the description and take the quiz today to get started. Oh and shipping is free. Now back to the dough. Once the dough is rested turn it out onto a lightly floured surface and then roll it out. This dough is wonderfully forgiving and easy to work with. Once you've rolled the dough out line a tart or a pie dish with it, and then while not completely necessary for this I do prefer to blind bake it just so I don't get a soggy bottom. So line the crust with some aluminum foil and then add in baking beans, and then set it in an oven at NUMBER_TOKEN degrees Fahrenheit, NUMBER_TOKEN Celsius, for NUMBER_TOKEN minutes. Then take it out, remove the beans and foil, and bake it for another five minutes or  until the base of the crust is completely dry, and then let it cool. And while it cools  you can go ahead and make your filling. So peel your apples and grate them and then set a pan over medium heat and melt your butter or lard, and then add in your apples and fry them for  about NUMBER_TOKEN minutes. The recipe is not particularly specific as to what you're looking for as you fry these apples. I'm assuming that it's to reduce the amount of liquid that's going to go into the pie as well as to release some of those more aromatic appley notes. You do want to make sure to keep moving the apples around the pan as they fry just so they don't burn, and then remove them from the heat and transfer them to a bowl, and while they're still hot add in the cheese, the cloves, the ginger, the cinnamon, and the egg and mix everything together. The  cheese should start to melt so it'll help bind the mixture together. Then spoon the mixture into the cooled crust, smooth the top, then bake at NUMBER_TOKEN degrees Fahrenheit or NUMBER_TOKEN Celsius for NUMBER_TOKEN to NUMBER_TOKEN minutes, and you want to keep an eye on the crust. If it does start to darken a little bit faster than you want just put a pie shield or some aluminum foil around the outside. Now while this isn't the hardest recipe I've done on the show it's also not the easiest by any stretch, and so I don't quite get that phrase it's easy as apple pie. I can think of a lot of things that are easier than making this apple pie. One of those things is making sure that you're subscribed to Tasting History by clicking the Subscribe button and the notification bell so you never miss an episode. And another thing that's also pretty much just as easy is to sit back relax and listen while I teach you about the history of apple pie.
START_SPONSOR_TOKEN send you each delivery is more in tune with your tastes, and by now they've got me pegged. I'm drinking the Three Pillars blend from Temple Coffee Roasters just up the road in Sacramento California. Their sweet and smooth blend have those notes of chocolate and molasses that I really love, and while it's smooth enough even for me to drink black I still prefer it with a lot of cream. And viewers of Tasting History will get their first bag for free when they sign up. So just click the link in the description and take the quiz today to get started. Oh and shipping is free. Now back to the dough. END_SPONSOR_TOKEN BETWEEN_SEGMENTS_TOKEN START_INTERACTION_TOKEN pie. One of those things is making sure that you're subscribed to Tasting History by clicking the Subscribe button and the notification bell so you never miss an episode. END_INTERACTION_TOKEN