Best Cheddar Cheese Crust Recipes

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.

BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE

Steps:

• Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving

TWISTED BUTTER’S BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST

Steps:

• Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with a non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let it sit for 5 minutes before serving.

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 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 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.

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.