Best American Glory Apple Cheese Pie Recipes

SAVORY CHEDDAR APPLE HAND PIES

Steps:

• Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan.
• Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling.
• Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes.

ALL-AMERICAN, ALL-DELICIOUS APPLE PIE

Steps:

• Butter a 9-inch deep dish pie plate (Pyrex is recommended).
• Working on a well floured surface, roll out 1 piece of the dough to a thickness of about 1/8 inch; fit the dough into the buttered pie plate and trim the edges to ½ inch overhang.
• Roll the other piece of dough into a 1/8 inch thick circle and slip it onto a baking sheet lined with parchment paper.
• Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for 20 minutes, while you preheat the oven and prepare the filling.
• Position oven rack in center of oven; preheat to 425°.
• Peel, core, and slice the apples; put apples in a large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg, and salt.
• Toss everything together well; if you have time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
• Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet line with parchment paper.
• Sprinkle the crumbs evenly over the bottom of the crust; turn the apples and their juices into the crust.
• The apples will heap over the top of the crust, pat them down into an even mound.
• Dot apples with the bits of cold butter.
• Very lightly moisten the rim of the bottom crust with water; center the top crust over the apples.
• Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate.
• If you have pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
• Use a sharp paring knife to cut about 6 slits in the top crust.
• Brush the top crust with a little milk or cream and sprinkle it with sugar.
• Bake the pie for 15 minutes; decrease oven temperature to 375° and bake for another 50-60 minutes, or until the crust is gorgeously browned and the juices bubble up through the top crust.
• After about 40 minutes in the oven, if the top crust looks as if it is browning too quickly, cover pie loosely with a foil tent.
• Transfer pie to a rack and let it rest until it is only just warm or until it reaches 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.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

AMERICAN GLORY APPLE CHEESE PIE

Steps:

• 1. Prepare pie pastry, adding 1 cup cheddar cheese. Roll out on floured board.
• 2. Line deep 10 inch shell with pastry. Sprinkle apples with lemon juice.
• 3. Combine sugar, flour, cinnamon, and salt. Add apples, tossing lightly.
• 4. Sprinkle crumbs and nuts in pie shell Top with 1/2of the remaining cheese. Repeat layers of apples and cheese ending with apples.
• 5. Mound last layer of apples slightly in center, dot with butter.
• 6. Bake in a preheated 450 degree oven for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40 minutes longer.