American Glory Apple Cheese Pie Recipes
APPLE PIE WITH CHEESE, PLEASE
This apple pie has Cheddar cheese baked right inside! Cheddar lines the bottom of the crust and perfectly harmonizes with the apples. Just like you'd find flatbread with goat cheese and honey, the cheese baked right in with the apples provides a buttery and melty texture.
Provided by Diana71
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 36 g, Cholesterol 35.2 mg, Fat 20.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 9.6 g, Sodium 295.7 mg, Sugar 20.7 g
'BUTTER PIE' WITH APPLES & CHEESE
This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. Our version contains apples and thyme
Provided by Jane Hornby
Categories Main course
Time 1h50m
Yield Cuts into 10
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil, then cook the potatoes for 8 mins until just tender but not falling apart. Drain and leave to steam-dry in the colander.
- Meanwhile, heat the butter in a wide pan. Stir in the onions, seasoning and the thyme, then cover and cook for 8 mins until translucent and turning golden. Peel and slice the apples, toss with the lemon juice, then cook with the onions in the now uncovered pan for 5 mins, stirring often. Mix in the potatoes, then leave to cool. Remove the thyme.
- Cut just under two-thirds of the pastry from the block, squash into a round, then roll out on a flour-dusted surface until large enough to line a deep 23cm loose-bottomed tart tin, leaving a little excess overhanging. Fill the pastry case with layers of the potato and apple mix, and all but 1 tbsp of the cheese. Dot with the rest of the butter, if using, and season generously. Brush the overhanging edge of pastry with egg. Heat oven to 190C/170C fan/gas 5 and put a baking tray in the oven to heat up.
- Shape the remaining pastry into a round, then roll out until just large enough to cover the top of the pie. Press the edges together. Trim the pie by pressing your thumb against the rim of the tin all the way around. Brush with egg, then cut slits to allow steam to escape. Slide the pie onto the hot baking sheet and cook for 1 hr, scattering with the remaining. cheese with 10 mins to go, until the pastry and cheese are golden. Serve warm or eat cold with the pickled cabbage or beets on the side.
Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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