FOUR-FLAVOR SHEET PAN PIE
A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 to 18 servings
Number Of Ingredients 26
Steps:
- For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
- Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
- For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
- For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
- For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
- For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
- Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
- Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
- Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
- Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
- Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
MOM'S CHEESE PIE
"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie's subtly sweet flavor.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 561 calories, Fat 37g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 745mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 0 fiber), Protein 20g protein.
CREAM CHEESE PIE
Steps:
- Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
- In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
- Bake for five minutes before serving.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g
APPLE AND CHEESE PIE
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
- Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
- Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
- Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
CHEESY SPAGHETTI PIE
Steps:
- Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
- Turn out onto a cutting board, slice as you would a pizza and serve.
DELICIOUS FOUR CHEESE QUICHE
This cheeseatastic quiche is really quick and easy to make and just tastes so good! =) Instead of using the chesses I used, you could also just take any four or even more cheeses that go well together. Just be creative. =)
Provided by Lalaloula
Categories Savory Pies
Time 1h
Yield 1 middle seized quiche
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
- Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
- Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
- Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
Nutrition Facts : Calories 2024.4, Fat 139.4, SaturatedFat 80.4, Cholesterol 994.7, Sodium 2711.9, Carbohydrate 116.4, Fiber 7.7, Sugar 17.4, Protein 78.4
4 CHEESE CHEESECAKE
Recipe posted in reply to a message board request. It has been some years since I've made this cake, so the prep time may not be accurate, however the mixing/baking times are accurate. Oven cooling and refrigerated chilling times are not included in the "Prep"/"Cook" time.
Provided by Dee514
Categories Cheesecake
Time 1h25m
Yield 1 9inch cheesecake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Thoroughly butter the bottom and sides of a 9x3-inch (12 cup) springform pan.
- Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
- Sift flour and corn starch together into a small bowl or cup, and set aside.
- In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
- Mix together ricotta and baker's cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
- With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
- Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
- Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
- Add melted butter, mixing by hand until well blended.
- Add egg/sugar mixture, mixing by hand until well blended.
- Add flour/corn starch mixture, stirring until thoroughly incorporated.
- Add lemon juice and vanilla, stir until well blended.
- Fold sour cream into cheesecake batter.
- Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
- If necessary, run the spatula through the batter to break up any air bubbles.
- Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
- Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
- Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
- Remove from oven and continue to cool on wire rack.
- When completely cooled, cover and refrigerate for at least 2 hours before serving.
- When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
- Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
- (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.
FOUR CHEESE PIE
A super easy recipe from Australian Women's Weekly 'Winter Favorites' magazine from 2007. The original recipe calls for Blue Cheese as opposed to Feta, but I don't care for it so I sub it. This is always a crowd pleaser. I love serving this as either an appetizer or as a main with a side of salad. Enjoy!
Provided by GlamAtomic
Categories One Dish Meal
Time 1h
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 Farenheit.
- While pastry is semi-frozen, put one sheet on cutting board, leaving a 1 inch border, cut slashes with a small sharp knife along pastry about 1/2 inch apart.
- Place the second sheet of pastry on a greased oven tray.
- Sprinkle with half the breadcrumbs, leaving a 1 inch border around the edge.
- Top with Fontina, Parmesan, Feta (or Blue Cheese) and spoonfuls of Ricotta.
- Sprinkle with Chives, remaining Breadcrumbs and Black Pepper.
- Place marked pastry sheet over cheese, press down on edges to bond with bottom sheet of pastry.
- Freeze pie about 30 minutes until firm.
- Brush top of pie with egg.
- Bake for 20 minutes or until golden brown.
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
RICH CHEESE PIE
A rich savory custard pie made with cheddar cheese, similar to quiche.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
- In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
- Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 13.1 g, Cholesterol 158.4 mg, Fat 28.6 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 14.3 g, Sodium 382.2 mg, Sugar 1.8 g
More about "four cheese pie recipes"
CRUMB TOPPED FOUR CHEESE TOMATO PIE
From melissassouthernstylekitchen.com
4.9/5 (14)Calories 338 per servingTotal Time 1 hr 26 mins
- Place the tomato slices in a single layer on doubled paper towels. Season with kosher salt then gently press another single sheet paper towel on top. Let sit for 15 minutes.
- Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes then lower the oven temperature to 350°F.
- Mix together the shredded cheeses and divide into thirds. Sprinkle 1/3 on the bottom of the par-baked crust.
- Layer 1/2 of the tomato slices slightly overlapping over the cheese. Season lightly with black pepper and spread with 1/2 of the garlic-herb cheese.
BAKED SPAGHETTI PIE WITH FOUR CHEESES - FAMILY SAVVY
From familysavvy.com
EASY CREAM CHEESE PIE - KIM'S CRAVINGS
From kimscravings.com
FOUR-CHEESE TOMATO PIES - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
RUSTIC FOUR-CHEESE PIE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 6Total Time 45 minsCategory AppetizersCalories 516 per serving
CLASSIC CHESS PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHEESE AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
OLD-FASHIONED CREAM CHEESE PIE - THE YUMMY LIFE
From theyummylife.com
CHEESE PIE RECIPE (EASY NO-BAKE DESSERT) | KITCHN
From thekitchn.com
15 CROWD-PLEASING CASSEROLES MADE WITH GROUND BEEF
From simplyrecipes.com
CHEESE PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
IMPOSSIBLE FOUR CHEESE PIE RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
CHEESE AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
CHEESE PIE RECIPE | MYRECIPES
From myrecipes.com
8 KENTUCKY DERBY RECIPES, INCLUDING MINT JULEPS, SNACKS AND SWEETS
From washingtonpost.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #main-dish #eggs-dairy #australian #easy #dinner-party #vegetarian #cheese #dietary #one-dish-meal #high-calcium #oamc-freezer-make-ahead #high-in-something
You'll also love