Apple Cheddar Cheese Pie Food

APPLE CHEDDAR CHEESE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
• Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

APPLE AND CHEESE PIE

Steps:

• Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
• Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
• Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
• Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• For crust:
• Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 400°F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.
• Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375°F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature.

APPLE PIE WITH CHEESE, PLEASE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of the pie crust with Cheddar cheese slices. Place apples into the crust in a circular fashion, layering slices on top of one another. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well to combine, removing any lumps. Add white sugar, brown sugar, and 1/4 cup water. Bring to a slight simmer and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool, 5 to 10 minutes.
• Pour butter mixture over apples to cover all slices. Top with additional pie crust; seal edges. Pierce the top with a fork to allow steam to release. Mix egg white and 1 teaspoon water together in a small bowl; baste over pie crust using a basting brush.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Continue to bake until golden and set, about 35 minutes more.

CHEDDAR CHEESE APPLE PIE

Steps:

• For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.
• For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.
• On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.
• Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

APPLE AND CHEDDAR PIE

Steps:

• Preheat oven to 200°C (400°F). Lightly butter a 23 cm (9 in) pie plate.
• Over a lightly floured working surface, unroll one sheet of pie dough. Sprinkle with 125 mL (1/2 cup) of the Armstrong Triple Cheddar shredded cheese. Roll the dough back up again to enclose the cheese, then use a rolling pin to roll the dough back out to a 30 cm (12 in) circle. Transfer the rolled-out dough to the prepared pie plate and gently ease it into the bottom of the pan, letting the excess dough overhang.
• Repeat these steps to create the top crust. Set aside.
• In a large bowl, combine the sliced apples, brown sugar, cornstarch, spices, and salt. Sprinkle the bottom crust of the pie with the remaining 125 mL (1/2 cup) Armstrong Triple Cheddar shredded cheese. Fill the crust with the apple mixture, gently pressing the apples down to fit them into the plate (they should generously fill up the plate as they will lose volume upon baking).
• Using a pastry brush, brush the edge of the bottom crust with milk. Cover with the top crust, then cut out the excess dough, leaving a 3 cm (1.5 in) border all around. Fold the excess dough under the edge and press to seal together and crimp as desired. Use a sharp knife to cut air vents into the top layer of the pie. Brush with milk all over, then sprinkle with granulated sugar.
• Bake the pie for 30 minutes, then lower the heat to 190°C (375°F) and loosely cover the pie with aluminum foil to prevent excessive browning. Keep baking for 40 minutes more, or until the pie bubbles and the apples are soft.
• Transfer the pie to a wire rack and let cool for at least 30 minutes before slicing.

APPLE CHEDDAR CHEESY PIE

Steps:

• In a mixing bowl stir together the 1 cup flour and 1/4 teaspoons salt. Using a pastry blender cut in the shortening and cheese. Add water a tablespoonful at a time to make crust stirring with a fork to blend. Roll out and ease into a 9" pie plate. Fold and flute edges.
• Combine apples, sugar, 1/4 cup flour, cinnamon and salt.Spoon into the pie shell.
• Mix cheddar topping ingredients together until crumbly and sprinkle over the apples.
• Cover edge of pie with foil and bake at 375* for 25 minutes. Remove the foil and bake an additional 20-25 minutes or until top is golden and the fruit is tender.

APPLE PIE WITH CHEDDAR CHEESE

Steps:

• Preheat the oven to 375°F.
• Remove the dough from the refrigerator and divide into two portions. On a lightly floured surface, roll out one-half of the crust to a 12-inch circle and transfer to a 9-inch pie pan, pressing gently to fit. Roll out the second half of the crust to a circle and set aside.
• In a large bowl, combine the apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt and toss to coat the apples. Add the cheese and spoon the apple mixture into the prepared pie pan.
• Arrange the second crust over the fruit. Trim the edges to a 3/4-inch overhang, fold under the two crusts, and crimp the edges of the crusts together to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust and sprinkle the remaining 1 tablespoon sugar over the top.
• Bake until the crust is golden and the juices begin to bubble, 45 to 55 minutes. Remove from the oven and cool on a wire rack for 1 to 2 hours before serving. Serve warm.
• Makes one 9-inch pie.

APPLE AND CHEESE PIE

Steps:

• Prepare pie pastry as directed below and refrigerate.
• Meanwhile, in large skillet, fry bacon. Drain and crumble it and pour out all but 2 tablespoons of bacon grease.
• In grease saute onions until they begin to brown.
• Add apple slices and water, cover skillet and simmer until the apples are fork tender but still slightly firm. Remove skillet from heat and mix in crumbled bacon, sugar and bouillon.
• Line 10-inch pie plate (preferably one 2 inches deep) with pie pastry and brush it with oil and then with egg white.
• Spread third of apple mixture on pastry, then some cheese, and continue to alternate layers, ending with apple mixture.
• Set top crust in place, crimp edges and vent top with fork.
• Bake in a preheated 450-degree oven for 10 minutes. It is wise to place some aluminum foil on the bottom of the oven to catch drippings. Reduce heat to 350 and bake additional 45 minutes. Let pie rest for 10 minutes before slicing.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

APPLE AND CHEESE PIE

Steps:

• Combine apples with the other 4 ingredients and set aside.
• Line a 9-inch pie pan with half the dough.
• Sprinkle cheese in the bottom of the pan over dough.
• Place filling over top of cheese, chip the butter over top of filling.
• Cover with top dough.
• Close and crimp edges.
• Brush with a little milk and sugar, cut a few vents.
• Bake at 375 degrees for about 1 hour (No less than 40 minutes).
• Check with a knife in the middle to see if apples are cooked.