Apple Cheddar Rosemary Piejars Recipes

APPLE-CHEDDAR-ROSEMARY PIEJARS

Apple-Cheddar-Rosemary Piejars image

Is there a more delicious way to fill a glass jar? This mini pie recipe comes from baker Dani Cone's "Cutie Pies" cookbook.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 13

Ingredients

3 3/4 cups all-purpose flour, plus more for work surface
1 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
1 cup plus 2 tablespoons ice water
6 medium tart apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces
2 tablespoons unsalted butter, melted
1 cup firmly packed light-brown sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
Pinch of coarse salt
2 cups shredded white cheddar cheese (about 8 ounces)
1 tablespoon plus 2 teaspoons chopped fresh rosemary

Steps:

Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
Gather dough together and divide in half. Flatten each half into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
Preheat oven to 375 degrees with a rack in center of oven. Make the filling: In a large bowl, mix together apples, butter, brown sugar, cornstarch, cinnamon, and salt. Add cheddar and rosemary and stir to combine; set filling aside.
On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out eight 2 3/4-inch circles and eight 4-by 8 1/2-inch strips, gently rerolling scraps as necessary. With remaining dough, use a fluted pastry cutter to cut out forty 3 1/2-by 1/2-inch strips, gently rerolling scraps as necessary.
Press one circle firmly into the bottom of each of eight 1/2-pint widemouth oven-safe glass jars. Line sides of each jar with one 4-by 8-inch strip of dough, pressing it into place, making sure to leave 1/2-inch overhang over the rim of the jar. Spoon filling into jars, leaving about 1/2-inch space from top of jars.
Beat remaining egg with 1/2 teaspoon water; set aside. Lay 3 of the remaining 3 1/2-by-1/2-inch strips of dough over one pie horizontally and evenly spaced, leaving the ends overhanging the rim. Starting from the left, take one additional strip and weave it vertically through the horizontal strips in an over-under-over-under pattern, leaving the ends overhanging the rim. Repeat process with a second strip of dough, evenly spaced, to create a lattice top. Use egg mixture to adhere. Repeat entire process with remaining strips and pies. Crimp edges as desired. Brush tops with any remaining egg mixture.
Place jars on a baking sheet and transfer to oven; bake until crust is golden brown, about 45 minutes. Serve.

VINTAGE CHEDDAR, APPLE AND ROSEMARY TART

Vintage Cheddar, Apple and Rosemary Tart image

Make and share this Vintage Cheddar, Apple and Rosemary Tart recipe from Food.com.

Provided by Pimpie92

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 leek, trimmed and sliced thinly
1 tablespoon rosemary
1 tablespoon sherry wine vinegar
3 Granny Smith apples, thinly sliced
375 g puff pastry
1/3 cup creme fraiche
200 g vintage cheddar cheese, grated

Steps:

Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.

Nutrition Facts : Calories 889.6, Fat 63.3, SaturatedFat 24.7, Cholesterol 79.7, Sodium 557, Carbohydrate 62.2, Fiber 3.4, Sugar 14, Protein 20.4

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Apple, Cheddar, and Rosemary Beer Bread image

Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.

Provided by Tammy Lynn

Categories Quick Bread

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

cooking spray
3 cups self-rising flour
3 tablespoons white sugar
2 teaspoons chopped fresh rosemary
1 (12 fluid ounce) can or bottle beer
1 medium apple, diced
½ cup shredded sharp Cheddar cheese
1 tablespoon melted butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 43.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 651.4 mg, Sugar 6.6 g

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