Apple Pie Cheese Ball Recipes

CHEDDAR CHEESE APPLE PIE

Steps:

• For the crust: In a food processor, combine the flour, sugar, salt, cold butter and grated cheese. Cook's Note: This is where you can add a little extra cheese or use extra-sharp Cheddar to deliver that tangy cheesy flavor in every bite. Pulse the processor until the mixture resembles fine sand.
• Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• For the filling: Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples slices, lemon juice and zest and pinch of salt. Toss to coat the apples completely in the mixture. Cook's Note: If you would like to add a beautiful blush color to your filling, add a red-skinned apple like Braeburn to the mix and toss some of the peel into the mixture. The result is a light pink hue that's absolutely gorgeous and delicious!
• After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch round. Carefully place the dough round to a 9-inch diameter deep-dish glass pie dish. Brush the overhang with water. Pour the apple filling into the dough-lined dish and dot it with the diced butter.
• For the top crust, roll out the second dough disk on the same lightly floured surface. Roll out the dough into a 12-inch round, slightly smaller than the bottom crust. Carefully place the dough over the mound of apples. Press the overhang of the bottom and top dough pieces together to seal. Cut the excess dough to 1/2 inch and fold under. Crimp the dough under and pinch together. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape. Cook's Note: For an extra-special touch, combine the pie dough scraps, roll out and then cut out shapes, like apples or leaves, and place on the top crust or pie edges. Brush with egg wash and bake.
• Bake the pie until golden brown, about 30 minutes. If the edge of the crust browns too quickly, place an edge guard or craft your own out of aluminum foil and place on the pie edge. Reduce the oven temperature to 375 degrees F. Bake the pie until the apple filling starts to bubble up in the center and has thickened, about 30 minutes. Remove the pie from the oven and cool the pie on a rack for 1 hour.

APPLE PIE CHEESE BALL

Steps:

• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy; add 1/4 cup brown sugar, confectioners' sugar, apple pie spice, 1/2 teaspoon cinnamon, and vanilla extract and beat until smooth. Transfer cheese mixture to a piece of plastic wrap. Wrap plastic wrap around cheese, forming a ball; refrigerate until set, at least 2 hours.
• Mix pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon together on a shallow plate. Unwrap cheese ball and roll in the pecan mixture until evenly coated, pressing to help topping stick to cheese ball.

APPLE AND CHEESE PIE

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 CHEESE, PLEASE

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.

APPLE PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
• In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
• Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
• After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
• Turn up the oven temperature to 425˚F (220˚C).
• In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
• Once cool, spread apple pie filling over cheesecake.
• Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
• Brush with egg wash.
• Bake for 25 minutes, until golden brown.
• Chill until set then serve.
• Enjoy!

APPLE CHEESE BALL

Steps:

• Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
• Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
• Coat ball heavily with paprika; cover and chill 1 hour.
• Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.

APPLE PIE CHEESECAKE

Steps:

• Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
• Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
• In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
• Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
• Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
• Refrigerate overnight.
• Store in the refrigerator.

CHEDDAR APPLE SAUSAGE BALLS

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In large bowl, mix sausage, cheese, baking mix and apple with hands until well blended. Shape mixture into 1 1/2-inch balls; place 1 inch apart on cookie sheets.
• Bake 12 to 14 minutes or until golden brown and no longer pink. Sprinkle lightly with paprika. Serve warm.

APPLE CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.