APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM
Provided by Eric Greenspan
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
- For the filling: Preheat the oven to 450 degrees F.
- Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
- Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
- For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
- Serve the pie with the whipped cream.
MAPLE, APPLE AND CHEDDAR PIE
Found this recipe at Better Homes and Gardens website. What a delicious-sounding combination of ingredients--it's just gotta be good! I've tweaked it a little bit.
Provided by Ellen Bales @Starwriter
Categories Pies
Number Of Ingredients 11
Steps:
- In a large bowl combine sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine.
- Transfer filling to pastry-lined 9" pie pan. Drizzle with the whipping cream. Add the top crust and crimp edges. Cover edges with foil to prevent over-browning.
- Bake in a pre-heated 375-degree oven for 40 minutes. Remove foil. Bake 20 minutes longer or until apples are tender and pastry is golden brown.
- Transfer pie to a wire rack. Brush top with the 2 Tbsp. maple syrup and sprinkle with pecans. Cool for 1 hour. Serve slightly warm
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.
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.
CHEDDAR-CRUSTED APPLE PIE
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
- Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
- Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
- Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Nutrition Facts : Calories 458 g, Fat 20 g, Fiber 4 g, Protein 9 g
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
MOM'S MAPLE-APPLE PIE
Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.
Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.
MAPLE-APPLE PIE
Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
- Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.
Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg
APPLE MAPLE AND CHEDDAR PIE
If you like Apple Pie and cheese togeather this is for you, I love the taste of apples and cheese togeather myself. so good .!! This Recipe is from Family Circle Magazine
Provided by Shelia Tucker @cookbooking
Categories Pies
Number Of Ingredients 11
Steps:
- Pre- Heat Oven to 375 - Line pan pie with 1 pie pastry - In a Bowl stir togeather sugar, cinnamon, flour, and salt, Add Apples and toss to coat , Add Cheese and 3 Tabsp. Maple syrup, Stir to Combine, Transfer to a pastry lined pie pan and then Drizzle with the 1 Tabsp. Whipping Cream, trim the edges of pastry even with the edge of the pan, the remaining pastry should be rolled into a 12 inch circle, cut slits in the circle and place over the apples in the pan, trim top pastry to 1/2 inch beyond edge of pie pan. - Fold top pastry edge under the edge of the bottom pastry, Then Crimp the Edges of pastry as desired. - cover edges of Pastry with foil to keep the crust from burning.
- Bake for 40 minutes and remove foil, Bake about another 20 minutes or untill apples are tender and the pastry is a Golden Brown. Take out of oven and transfer to a wire rack to cool, Brush with the 2 Tabsp. Maple Syrup if diseredand sprinkl the pecans all over top. Cool for 1 hour to set .Best if served slightly Warm.
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