APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
- For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
- Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
- Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
APPLE CHEDDAR PIE
This apple cheddar pie combines a buttery cheddar cheese pie crust and a sweet gooey cinnamon apple filling. The pie dough must chill for 2 hours before assembling. Review recipe instructions and notes before beginning and use your favorite cheddar cheese.
Provided by Sally
Categories Desserts
Time 7h
Number Of Ingredients 14
Steps:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
- In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don't trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
- Spoon the filling into the crust.
- Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
- Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
- Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
APPLE PIE WITH CHEDDAR CHEESE CRUST
This Apple pie with cheddar cheese recipe combines a classic Thanksgiving dessert with flavor-packed grated cheddar.
Categories Thanksgiving autumn dessert vegetarian
Yield 12
Number Of Ingredients 14
Steps:
- In food processor, combine flour, sugar, and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 tablespoons ice water, 1 tablespoon at a time, pulsing until dough begins to come together.
- Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-inch.-thick disk, wrap tightly with plastic, and refrigerate 1 hour.
- On lightly floured surface, roll dough to 1/4 inch thick and cut out leaf shapes, then refrigerate 20 minutes. Arrange on top of pie filling just before baking.
- Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 minutes, covering with foil if crust gets too dark.
- In large bowl, combine sugars and nutmeg. Peel, core, and slice apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. Just before filling, sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired.
SOUR CHERRY APPLE PIE WITH CHEDDAR CHEESE CRUST
Recipe Adapted from Mustard's Grill Napa Valley Cookbook Sour cherries can be hard to find. Some grocery stores will carry them frozen which is a bonus because they will already be pitted. You don't need to defrost them first, just add them to the pie frozen. If you can't find cherries you can make the pie with all apples, you will need about 8 large ones and try using a mixture of sour and sweet apples for best results.
Provided by Kate Ramos
Number Of Ingredients 18
Steps:
- To make the crust, combine the flour, salt, and sugar in a large bowl. Add the butter and shortening and toss into the flour to coat. Cut the fat into the flour mixture with a pastry knife until it resembles coarse breadcrumbs.
- Add cheese and stir to combine. Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough. Keep adding more water until the dough holds together but is not sticky.
- Gather the dough into a ball, cut in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 20 minutes, or until firm enough to roll out. Dough can be made up to a day in advance.
- To make the filling, combine apples, cherries, lemon juice, vanilla, sugar, salt, and flour in a large bowl. Stir until everything is thoroughly mixed.
- Heat oven to 425°F and arrange rack in the bottom third. Place a baking sheet covered with foil on the rack to heat with the oven.
- Remove one piece of dough from the refrigerator. Place on a lightly floured surface and roll dough into an 11-inch circle, about 1/4-inch thick. Transfer dough to a 9-inch pie pan and press dough into pan. Trim the edges leaving about 1/2-inch of dough overhanging the sides.
- Scrape the filling into the crust and dot the top with butter. Roll out the remaining dough to about 1/4-inch thickness and place on top of the filling. Trim the edges even with the bottom crust and press the two together to seal. Crimp the edge in a decorative pattern if you wish and place the pie in the freezer for about 15 minutes.
- Whisk together the egg and water. Remove pie from freezer and cut 4 to 5 slits in the top or cut out a decorative pattern. Brush the top with the egg wash and sprinkle with sugar.
- Place pie on the heated baking sheet and bake for 20 minutes. Lower temperature to 375°F and bake for another 40-45 minutes or until top is brown and fruit is bubbly. Let sit for at least 1 hour before serving.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
APPLE CHEDDAR CHEESE PIE
Lot's of people like cheese with Apple Pie. Now the two come together in perfect harmony.
Provided by MACSBEACH
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 595.8 calories, Carbohydrate 79.1 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 17.4 g, Sodium 269.4 mg, Sugar 46.9 g
APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h30m
Yield About 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
- On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
- Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
- Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
- Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 29 grams, TransFat 1 gram
APPLE PIE WITH CHEDDAR CRUST
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 12
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 PIE WITH CHEDDAR CRUST
Make and share this Apple Pie With Cheddar Crust recipe from Food.com.
Provided by Food.com
Categories Pie
Time 2h40m
Yield 1 9-inch pie
Number Of Ingredients 16
Steps:
- To Make the Dough:.
- Place flour and 1/2 teaspoon salt in a food processor and pulse to combine. Add butter and cheddar cheese and pulse 4-5 times until pea-size chunks form in the flour. Pulse the ice water into dough until dough holds together when squeezed. If dough seems dry, add more water, a tablespoon at a time, until the dough just holds together.
- Turn dough out onto a lightly floured work surface and bring together into a ball. Divide dough in half, cover each half tightly with plastic wrap and flatten into a 1-inch thick rounds. Refrigerate for 30 minutes or until dough is well chilled.
- To Make the Filling:.
- Preheat oven to 375 degrees F. In a large bowl, combine apples, lemon zest and juice, sugar, cornstarch, cinnamon and pinch salt. Set aside while you roll out dough.
- On a lightly floured surface, roll one dough into a round that fits into a 9-inch pie pan with enough for a 1-inch overhang. Transfer dough to pie plate and and use your hands to press into the dish. Spoon the apple filling into the dish, spreading evenly. Dot with 2 tablespoons cubed butter.
- Roll the remaining pie dough out to a 1/4-inch thick round. Use a fluted pastry wheel to cut 12 1-inch wide strips. Arrange the dough in a lattice over the pie. Trim the edges to make a 1-inch overhang around the pie. Tuck dough under and crimp edges.
- Whisk to combine egg yolk and heavy cream. Brush over dough and sprinkle with turbinado sugar. Place pie on a baking sheet and bake until center is bubbling and crust is golden, about 75-90 minutes. Let cool on a wire rack, slice to serve.
APPLE CHEDDAR PIE WITH SWEET POTATO CRUST
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.
Provided by Norahs Girl
Categories Pie
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In a bowl combine all ingredients; mix well.
- Press dough into a large greased pie plate.
- Filling:.
- 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.
PORK AND APPLE PIE WITH CHEDDAR-SAGE CRUST
Provided by Amy Traverso
Categories Cheese Dairy Pork Bake Dinner Cheddar Apple Meat Fall Advance Prep Required Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- 1. First make the crust: In a medium bowl, whisk together the flour, sage, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn't need much more). Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- 2. Make the filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes. Transfer to a dish and set aside. Add oil to the pan and increase the heat to medium-high. Add the onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Set aside.
- 3. Prepare the crust: Unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper or wax paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the sides of the pie plate, draping any excess over the edge. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.
- 4. Preheat the oven to 425°F and set a rack to the second-to-bottom position. Fill the pie: Pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Peel the top sheet of parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Brush the crust with the egg wash and decorate with sage leaves, if desired. Bake at 425°F for 10 minutes, then reduce the heat to 375°F and bake until the crust is golden brown, 25 to 35 minutes more. Remove from oven and let cool 25 minutes before serving.
APPLE PIE WITH CHEDDAR CRUST
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope to match. Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.
Provided by Paul Grimes
Categories Food Processor Dessert Bake Thanksgiving Kid-Friendly Cheddar Apple Fall Butter Gourmet Small Plates
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
- Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and bake pie:
- Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
- Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
- Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.
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- You can do this by hand, or in the food processor. I do a hybrid of both. Pulse together the flour, salt, and baking powder. Add the butter and pulse until it looks like peas. This was part of bad pie crust issue, the pieces need to be pretty big. Pour this into a large bowl. Add the vinegar and 6 Tablespoons of water. Use a fork or rubber spatula to work the dough into it comes together. Pinch the dough together and if it stays together you are good to go. If it doesn’t add a teaspoon or so at a time until it does. Add the cheese and thyme and knead it a few times until it is incorporated.
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- Pulse flour, granulated sugar, and salt in a food processor to combine. Add cheese and butter and process until pea-size pieces of butter remain, about 15 seconds. Transfer to a large bowl. Drizzle whiskey and ¼ cup ice water over. Using a fork, mix thoroughly until larger clumps form and dough stays together when pressed with your fingertips. Using your hands, knead dough until no dry spots remain (you may need to add 1–2 Tbsp. ice water if dough is too dry). Do not overwork!
- Divide dough in half. Press into 2 disks about 1" thick. Smooth out any cracks around perimeter of disks, then wrap tightly in plastic wrap. Chill at least 1 hour.
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- In a food processor, pulse the flour with the cheddar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle in the ice water and pulse until the dough starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, at least 1 hour or up to 3 days.
- Preheat the oven to 400°. In a bowl, combine the brown sugar with the flour, cornstarch, cinnamon, ginger, cardamom, salt and cloves. Stir in the apples and the lemon zest and juice.
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- In a food processor, pulse the flour, cheese and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. Stir in the eggs and work the dough into a ball.
- Divide the dough into quarters and flatten into disks. Roll out each disk to an 11-inch round between 2 sheets of wax paper. Remove the wax paper and line two 9-inch pie pans with a dough round. Refrigerate the lined pans and the 2 dough rounds, covered, until thoroughly chilled.
- Preheat the oven to 375°. In a large bowl, toss the apples with the lemon juice. Sprinkle on the brown sugar, flour and salt and toss well. Divide the apples between the lined pie pans. Moisten the pie-shell rims and cover with the dough rounds. Trim any overhang and crimp the edges to seal. Cut 4 steam vents in each pie.
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