How To make Apple Cheddar Pie
2 1/3 c All-purpose flour
1/2 c Enriched Corn Meal
(Aunt Jemima or Quaker) 1 ts Salt (optional)
1/3 c Margarine or butter; plus...
2 tb Margarine or butter
1/3 c Vegetable shortening
6 oz Shredded cheddar cheese
1/2 c Ice water
8 c Peeled, sliced apples
:
(about 8 medium apples) 2/3 c Sugar
3/4 ts Cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.* Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly. *NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape. NUtrITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g * protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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Mini Apple Pies with Cheddar
Sponsored by Kerrygold. Celebrate an old New England tradition by topping these single-serve apple pies with a slice of Cheddar cheese. Plus, skip the mess and hassle of rolling out pie dough—this easy recipe is made in your muffin tin!
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CHEDDAR CHEESE PIE CRUST | Tender, Flaky, Cheesy!!!
#weekendatthecottage #piecrustrecipe #pierecipes #homemadepies
A CHEDDAR CHEESE PIE CRUST that’s perfect for apple pies and savoury recipes too!
Head HERE for the full recipe:
My mom gets credit for this idea; she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this crust has stuck with me all these years. It was a pleasure working through the concept and making a number of pies along the way to get it just right.
We’re thinking you’ll have no problem making this straightforward pie dough recipe, and even first-time pie makers will find the process a breeze. Nice thing about the flaky, buttery crust is that you’ll be able to use it to make MOM’S APPLE PIE or any other pie that might taste better with a hit of cheese.
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Okay, enough with the preamble! Let’s make a CHEDDAR CHEESE PIE CRUST:
STARTING POINT
This photo of the ingredients needed to make this crust mirrors our ALL-BUTTER PIE CRUST, the one noticeable difference being the cheddar cheese. Remember when you go to make the dough that the butter needs to be cold when you begin. This will help keep the crust light and flaky.
COLD LIQUID
I always start with the wet ingredients when I make this pie dough. Don’t miss the key step of adding ice cubes after you've stirred together the water, egg and vinegar. That cold liquid really chills the butter and flour mixture when you bring the dough together.
CHEESE
Although I truly believe other cheeses may work in this recipe, I’ve only made it using cheddar. Getting this crust to work perfectly with MOM’S APPLE PIE was my goal, and now with this accomplished, let the experimentation begin. I’ll keep you posted on my upcoming best cheesy practices.
WRAP AND CHILL
It’s important to chill your pie dough for at least eight hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it - this keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.
CHEDDAR CHEESE PIE CRUST is this season’s hottest pie trend. Make it, bake it and enjoy!
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