Cheddar Cheese Crust Food

CHEESY QUICHE CRUST

Steps:

• Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
• Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

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.

CHEDDAR CHEESE PIE CRUST

Steps:

• 1. Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water.
• 2. Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes. Remove and let rest for 15 minutes. Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges.
• 3. If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.

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.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
• Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

APPLE CHEDDAR PIE

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

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.

CHEDDAR CRUST

Steps:

• Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
• Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.

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.

CHEDDAR CHEESE CRUST

Steps:

• In a large bowl mix together the flour, cheddar and salt.
• Cut in shortening until pea size.
• Stir in ice water 1 T.
• at a time until the dough just holds together.
• Roll out on a floured board to desired thickness.