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.
BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST
How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 486mg sodium, Carbohydrate 74g carbohydrate (33g sugars, Fiber 6g fiber), Protein 8g protein.
CHEDDAR CHEESE APPLE PIE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h15m
Yield 1 (9-inch) pie
Number Of Ingredients 13
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.
'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
APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
- For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
- Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
- Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
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
APPLE CHEESECAKE PIE
This is a super easy pie recipe and has been described by many who eat it as the best pie they have ever tasted.
Provided by kara_shu
Categories Desserts Pies Apple Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.
- Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
- Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.5 g, Cholesterol 84.6 mg, Fat 23.7 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 13.8 g, Sodium 174.6 mg, Sugar 29.1 g
APPLE-CREAM CHEESE PIE
I found this in a local newspaper and fell in love with it. It was unlike any pie I ever had. Fabulous! This recipe came from Pillsbury.
Provided by BethHallKelley
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees.
- Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
- Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
- Reduce oven temp to 350.
- In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
- In a large bowl gently mix apple layer ingredients, set aside.
- Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
- Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
- Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
- Let pie cool 1 hour prior to eating. Store pie in fridge.
Nutrition Facts : Calories 776.2, Fat 50.2, SaturatedFat 24.4, Cholesterol 115.5, Sodium 565.8, Carbohydrate 76.5, Fiber 3.7, Sugar 40.5, Protein 7.7
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
COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
APPLE CREAM CHEESE TART
"I love this recipe because it's a tasty twist on an all-time favorite dessert...apple pie," notes Theresa Sabbagh of Winston-Salem, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 16g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE-CHERRY CREAM CHEESE PIE
A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. -Donna L. Rettew, Jonestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
GRILLED CHEESE WITH APPLES AND APPLE BUTTER
If Cheddar on a slice of apple pie sounds good to you, you will love this twist on a grilled cheese sandwich, which marries salty and sweet elements between two caramelized pieces of buttery bread. Look for dark apple butter, with no added sugar, since it will have the richest flavor. Unlike most grilled cheese recipes, which call for building the sandwiches, cooking them on one side, then flipping, this one calls for cooking the sandwiches open-faced, then assembling them.The cheese melts more quickly and reliably if cooked this way. Depending on the size of your bread slices and your skillet, you may be able to cook two sandwiches at a time. You could also have two pans going, or just serve them as they are finished. To serve all four at once, just transfer the cooked sandwiches to a baking sheet in a 200-degree oven while you crisp up the remaining sandwiches on the stovetop.
Provided by Susan Spungen
Categories dinner, easy, lunch, weeknight, sandwiches, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.
- Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don't assemble the sandwiches yet: The topped slices are first cooked, then combined.)
- Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.
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