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 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
BORSCHT CUPCAKES, APPLE PIE FILLING, CINNAMON CREAM CHEESE FROSTING AND CHEDDAR CHEESE PIE CRUST MOON
Steps:
- For the cheddar cheese pie crust: In a food processor, pulse the flour and salt until well combined. Add the butter and cheese and pulse until small pea-size balls form. Gradually add the ice water, up to 3 tablespoons. Remove the dough from the food processor bowl, fold the dough, wrap with plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 325 degrees F. Dust the work space with flour. Roll out the pie dough and cut desired shapes with a cookie cutter. Place the shapes on a baking sheet, brush with water, dust with cinnamon-sugar and bake until golden brown, about 15 minutes.
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking powder, baking soda and salt until well combined. In the bowl of an electric mixer with the whisk attachment, add the carrots, beets, oil and granulated sugar and whisk on medium for 1 minute until combined. Add the eggs, one at a time, scraping the bowl as needed. Add the sour cream, lemon juice and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the cinnamon and mix until fully incorporated.
- For the apple filling: In medium saucepan over medium heat, combine the apples, sugar and 1/8 cup water. Bring to a boil and stir until the water has evaporated and the apples are soft. Add the cinnamon and refrigerate until cool.
- To assemble: Use a knife to make a hole out of the center of the cupcakes. Fill with apple pie filling, and then frost with cinnamon cream cheese frosting. Top with a Cheddar cheese shape.
CHEDDAR CHEESE APPLE PIE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h15m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- For the crust: In a food processor, combine the flour, sugar, salt, cold butter and grated cheese. Cook's Note: This is where you can add a little extra cheese or use extra-sharp Cheddar to deliver that tangy cheesy flavor in every bite. Pulse the processor until the mixture resembles fine sand.
- Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
- For the filling: Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples slices, lemon juice and zest and pinch of salt. Toss to coat the apples completely in the mixture. Cook's Note: If you would like to add a beautiful blush color to your filling, add a red-skinned apple like Braeburn to the mix and toss some of the peel into the mixture. The result is a light pink hue that's absolutely gorgeous and delicious!
- After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch round. Carefully place the dough round to a 9-inch diameter deep-dish glass pie dish. Brush the overhang with water. Pour the apple filling into the dough-lined dish and dot it with the diced butter.
- For the top crust, roll out the second dough disk on the same lightly floured surface. Roll out the dough into a 12-inch round, slightly smaller than the bottom crust. Carefully place the dough over the mound of apples. Press the overhang of the bottom and top dough pieces together to seal. Cut the excess dough to 1/2 inch and fold under. Crimp the dough under and pinch together. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape. Cook's Note: For an extra-special touch, combine the pie dough scraps, roll out and then cut out shapes, like apples or leaves, and place on the top crust or pie edges. Brush with egg wash and bake.
- Bake the pie until golden brown, about 30 minutes. If the edge of the crust browns too quickly, place an edge guard or craft your own out of aluminum foil and place on the pie edge. Reduce the oven temperature to 375 degrees F. Bake the pie until the apple filling starts to bubble up in the center and has thickened, about 30 minutes. Remove the pie from the oven and cool the pie on a rack for 1 hour.
APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For crust: Combine flour, sugar, unsalted butter and vegetable shortening in large bowl. Using electric mixer, beat on low speed until mixture resembles course meal. Add grated cheddar cheese. Add egg yolk and ice water and mix just until combined. Divide dough in half. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and refrigerate 30 minutes. For Filling: Preheat oven to 350f. Butter 10 inch glass pie plate. Combine 1 cup sugar and flour in large bowl. Peel, core and thinly slice apples. Add apples to bowl and toss; sprinkle with 2 tbsp. fresh lemon juice and scrape in seeds from vanilla bean. Stir filling until moistened. On lightly floured surface, roll out 1 dough disk to 15inch round. Transfer to prepared pie plate, allowing excess crust to extend over edges. Roll out second dough disk to 15 inch round. Mound filling in crust in pan and gently press on apples to compact slightly. Place second crust over filling and carfully mold crust over apples. Trim both crusts, leaving 1/2 inch overhang. Pinch crusts together to seal edges; fold edges under to just fit inside pie plate. Crimp edges decoratively. Whisk egg yolks and 1 tbsp. suger in small bowl. Brush top of pie generously with egg glaze. With small knife, cut 6 slits in top crust to allow steam to escape. Bake until crust is deep golden brown and apples are tender, about 1 hour 10 minutes. Cool 1 hour.
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Apple Cheddar Cheese Pie Recipes
Apple Cheddar Cheese Pie is a delicious and unique twist on the classic apple pie recipe. This dessert combines the tartness of apples with the sharpness of cheddar cheese to create a savory and sweet flavor profile. This recipe typically incorporates the ingredients of a traditional apple pie, but with an addition of grated cheddar cheese.
Ingredients
The ingredients used for Apple Cheddar Cheese Pie are very simple and commonly found in most kitchens. The ingredients required can be classified into three categories – pastry, apple filling and cheddar cheese crumble.
Pastry:
- All-purpose flour
- Unsalted butter
- Salt
- Ice-cold water
Apple Filling:
- Red apples
- Lemon juice
- Sugar
- Cinnamon
- Cornstarch
- Salt
Cheddar Cheese Crumble:
- Extra-sharp cheddar cheese
- Unsalted butter
- All-purpose flour
- Brown sugar
- Salt
Preparation
One of the most unique aspects of Apple Cheddar Cheese Pie is the preparation process. It is important to follow the recipe instructions carefully in order to achieve a perfect balance of flavors. The preparation process of apple cheddar cheese pie can be categorized into three parts – pastry preparation, apple filling preparation, and cheddar cheese crumble preparation.
Pastry Preparation:
- In a bowl, mix flour and salt.
- Use a pastry blender to cut the butter into the flour mixture until it forms pea-sized pieces.
- Gradually stir in the ice-cold water and mix gently until the dough comes together into a ball.
- Divide the dough into two pieces, one slightly larger than the other, and form into disks.
- Cover with plastic and refrigerate for 30 minutes.
Apple Filling Preparation:
- Peel and cut the apples into thin slices.
- Add lemon juice and toss to prevent browning.
- In a separate bowl, mix sugar, cinnamon, cornstarch, and salt.
- Add the sliced apples to the bowl with the dry ingredients and toss until coated.
Cheddar Cheese Crumble Preparation:
- Grate the cheddar cheese and mix it with the butter, flour, brown sugar, and salt.
- Blend the mixture until it resembles coarse crumbs.
- Refrigerate until ready to use.
Assembly
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the larger dough disk to fit a 9-inch pie dish.
- Trim the edges and use a fork to prick the bottom in several places.
- Arrange the apple filling over the pie crust.
- Sprinkle the cheddar cheese crumble over the apple filling.
- Roll out the second dough disk and place it over top of the filling.
- Trim the edges and use a fork to press down along the edges of the pie.
- Use a knife to cut several slits in the top crust to let the steam escape.
- Bake for 45-50 minutes or until the crust is golden brown.
Serving
Once the Apple Cheddar Cheese Pie has been baked, it is typically served with whipped cream or ice cream. The combination of savory cheddar cheese, sweet apples, and flaky pastry make it a perfect dessert for family gatherings or holidays. This pie can be enjoyed warm or at room temperature, and is sure to leave a lasting impression on anyone who tries it!
Conclusion
Apple Cheddar Cheese Pie is a unique and flavorful twist on the classic apple pie recipe. The combination of sweet and savory flavors adds a rich depth of flavor that is sure to leave your taste buds satisfied. The recipe is relatively easy to make and is perfect for parties or gatherings. Whether you prefer it served with whipped cream or a la mode, Apple Cheddar Cheese Pie is sure to be a hit with everyone who tries it.