Apple Green Chile Pie With Cheddar Crust Food

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APPLE PIE WITH CHEDDAR CHEESE CRUST



Apple Pie with Cheddar Cheese Crust image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling

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 GREEN-CHILE PIE WITH CHEDDAR CRUST



Apple Green-Chile Pie With Cheddar Crust image

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

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into dice
1/2 cup grated sharp Cheddar cheese
5 tablespoons ice water, more as needed
5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/4 cup cornstarch
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Vanilla ice cream, for serving

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

PIE.....GREEN APPLE-GREEN CHILE PIE.....SWEET-HOT PIE



Pie.....green Apple-Green Chile Pie.....sweet-Hot Pie image

Johnny Appleseed would never of dreamed of this combo! But all the restaurants in New Mexico have it right.Green apple (Granny Smith) and green chiles make the perfect sweet-hot,all-american desert.Topped with ice cream.

Provided by Timothy H.

Categories     Pie

Time 3h

Yield 1 9 inch pie

Number Of Ingredients 15

2 tablespoons butter
6 granny smith large apples, peeled, cored and cubed
4 chilies, jalapeno, hatch or 4 poblano chiles, chopped fine
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon cider vinegar
2 tablespoons Grand Marnier or 2 tablespoons cherry juice
1 prepared frozen pie crust
1 cup flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 ground cayenne pepper
6 tablespoons chilled butter, cut into small pieces

Steps:

  • Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
  • Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
  • Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
  • Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
  • This is excellent with ice cream on top!

GREEN CHILE CHEESE PIE



Green Chile Cheese Pie image

I love green chiles and this hits the spot! I just toss together a tomato and cucumber salad with this and I have dinner!

Provided by gardenz

Categories     One Dish Meal

Time 55m

Yield 1 pie

Number Of Ingredients 8

1 9 inch pie shell
1 3/4 cups monterey jack cheese
1 cup sharp cheddar cheese
3 eggs, slightly beaten
1 can green chili, chopped and drained
1 cup half-and-half
3/4 teaspoon cumin
salt and pepper

Steps:

  • Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
  • mix the eggs, half and half, chiles,and cumin and pour into pie crust.
  • Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

Nutrition Facts : Calories 2555.7, Fat 182.6, SaturatedFat 97, Cholesterol 1018.7, Sodium 2919.2, Carbohydrate 118.7, Fiber 8, Sugar 30.7, Protein 117.1

APPLE PIE WITH CHEDDAR CRUST



Apple Pie with Cheddar Crust image

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

Cheddar Crust
1 1/2 pounds (about 3) Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick wedges
2 pounds (about 5) Cortland apples, peeled, cored, and cut into 1/4-inch thick wedges
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten

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 GREEN-CHILI PIE WITH CHEDDAR CRUST AND WALNUT STREUSEL



APPLE GREEN-CHILI PIE WITH CHEDDAR CRUST AND WALNUT STREUSEL image

Yield 8 slices

Number Of Ingredients 22

FOR THE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into dice
1/2 cup grated sharp Cheddar cheese
5 tablespoons ice water, more as needed
FOR THE FILLING
5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/4 cup cornstarch
For the topping:
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted

Steps:

  • 1. 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.) 2. 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. 3. 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. 4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly. 5. 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.

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