APPLE PIE WITH CHEDDAR CHEESE CRUST
"Apple pie without cheese is like a kiss without a squeeze," says Nancy.
Provided by Nancy Fuller
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a 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 the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix 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 into a disk. Wrap in plastic and refrigerate 30 minutes.
- Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie.
- Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.
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 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.
APPLE PIE WITH CHEDDAR CRUST
Categories Food Processor Cheese Fruit Dessert Bake Thanksgiving Cheddar Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
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.
CHEDDAR CRUST APPLE PIE
Provided by Food Network
Yield 8 Servings
Number Of Ingredients 15
Steps:
- Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
- Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
- Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
- Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature.
GRANNY SMITH APPLE PIE
Make and share this Granny Smith Apple Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
- Put the apples in a large bowl, add the lemon juice, and toss to coat.
- Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
- Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
- Dot the top with the butter.
- Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
- Make the glaze-mix the warm milk with the sugar.
- Brush the glaze over the top crust.
- Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
- Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
- Cool on a wire rack for 1-2 hours before slicing.
- Serve at room temperature or slightly warm.
Nutrition Facts : Calories 365.8, Fat 17.3, SaturatedFat 4.9, Cholesterol 4.1, Sodium 249.9, Carbohydrate 50.9, Fiber 3.2, Sugar 23.8, Protein 3.5
APPLE PIE WITH WHITE CHEDDAR CRUST
A delicious sweet apple filling goes perfect with this tart, flaky cheese crust! Cooling time is not included.
Provided by mhoey
Categories Pie
Time 3h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- For the crust:.
- Mix 2 1/2 cups flour, 2 teaspoons sugar and salt in a large bowl
- Cut in the butter using a fork until mixed.
- Cut in the grated cheese until mixed
- Pour water into the mixture and stir quickly, until the dough just comes together.
- Gather the dough into a ball and turn out of the bowl.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 450 degrees.
- Divide the dough into two sections.
- Roll out the dough on a lightly floured surface, roll each into about a 13" circle.
- Transfer one circle of dough into the bottom of a 10" pie plate.
- For the filling:.
- Stir together apples, brown and white sugars, lemon juice, cinnamon, nutmeg, cloves and salt until mixed.
- Spoon the filling into the bottom crust.
- Dot the filling with cold butter and cover with the top crust.
- Fold the edges over and crimp them.
- Cut vents in the top crust and brush with the beaten egg.
- Bake the pie for 10 minutes at 450.
- Turn the temperature down to 350, bake for 45 minutes.
- Tent the pie with foil and bake 45 more minutes.
- Cool for about 1 1/2 hours and enjoy!
Nutrition Facts : Calories 660.6, Fat 32.6, SaturatedFat 20.1, Cholesterol 113.5, Sodium 552.2, Carbohydrate 82.5, Fiber 4.7, Sugar 41.5, Protein 12.4
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
In the case of this particular apple pie, making your own pie crust is totally worth it! Get out the flour, cheddar and butter and let's get to it.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Process 2-1/2 cups flour, cheese and 3/4 cup butter in food processor until mixture resembles coarse crumbs. Gradually add cold water, pulsing just until dough begins to form ball. Divide dough in half. Shape each half into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
- Toss apples with sugar, spices and remaining flour. Roll out half the dough on lightly floured surface to 11-inch round; place in 9-inch pie plate. Fill with apple mixture. Cut remaining butter into small pieces; place evenly over apple mixture. Roll out remaining dough to 11-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie on baking sheet.
- Bake 45 to 50 min. or until golden brown.
Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 60 mg, Sodium 240 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 23 g, Protein 7 g
CHEDDAR CRUST GRANNY SMITH APPLE PIE
Make and share this Cheddar Crust Granny Smith Apple Pie recipe from Food.com.
Provided by Derf2440
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust----------.
- In a food processor, combine flour and salt.
- Add butter.
- Pulse until mixture resembles coarse crumbs.
- Add cheese.
- With machine rumming, drizzle in milk, processing just until dough comes together.
- Press dough into ball.
- Wrap in plastic, let rest in refrigerator for 30 minutes.
- Filling---------.
- In a large bowl, mix together brown sugar, flour lemon rind, cinnamon and ginger.
- Add apples and toss to coat, set aside.
- Between two sheets of waxed paper, rollout dough into 13 inch circle.
- Transfer to large baking sheet.
- Spoon apple mixture into centre.
- Fold sides up over filling, leaving filling exposed in centre.
- Fold edge of pastry over to make finished edge.
- Bake on lower rack in 425 degree oven for 20 minutes, reduce heat to 350 degrees and bake for 30 mintes or until fruit is tender and crust is golden.
- Remove from oven and sprinkle with cheese, if using.
- Let cool before serving.
Nutrition Facts : Calories 396.8, Fat 17.3, SaturatedFat 10.7, Cholesterol 47.5, Sodium 329.4, Carbohydrate 54.4, Fiber 3.5, Sugar 24.4, Protein 7.8
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.
DEEP DISH GRANNY SMITH APPLE PIE
This is a quick and easy pie. Tastes great with vanilla ice cream on top.
Provided by Michele Erbe Wilkins
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
- Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
- Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 39.3 g, Cholesterol 5.1 mg, Fat 12 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 259.2 mg, Sugar 22.1 g
APPLE PIE IN CHEDDAR CRUST
I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- CHEDDAR CRUST:.
- Combine the flour, cheese and salt in a bowl.
- Using a pastry blender or two knives, cut in the shortening until coarse crumbs form.
- Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed.
- Press the dough firmly into a ball.
- FILLING:.
- Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.
- Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out.
- This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked.
- Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well.
- Arrange the apple mixture in the pastry lined pie plate.
- Roll out the remaining pastry to an 11-inch circle.
- Gently fold into quarters and cut steam slits in the folds.
- Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate.
- Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate.
- Combine the egg yolk and water, then brush the mixture over the top crust and rim.
- Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown.
- Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.
Nutrition Facts : Calories 641, Fat 35.9, SaturatedFat 14.3, Cholesterol 65.6, Sodium 377.7, Carbohydrate 71.1, Fiber 4.8, Sugar 32, Protein 11.3
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