How To make Apple Pie In Cheddar Crust
CHEDDAR CRUST:
2 c Unbleached Flour; Sifted 2/3 c Vegetable Shortening
1 1/4 c Cheddar; Md, Shredded 1 x Water; Iced
1/2 ts Salt
FILLING:
7 c Apples; * 2 tb Butter Or Regular
Margarine 1/2 c Sugar 1 ea Egg Yolk; Lg, Beaten
2 tb Unbleached Flour 1 tb Water
1/2 ts Cinnamon; Ground
* Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. -----
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How To Make DUTCH APPLE PIE | Apple Crumb Pie Recipe
This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. It is everything you love about Classic Apple Pie with a buttery crumb topping.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE APPLE PIE:
►1 disk of pie dough (1/2 of our pie dough recipe).
►2 1/4 lbs granny smith apples (6 medium apples)
►1 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup water
►1 cup granulated sugar
INGREDIENTS FOR THE CRUMB TOPPING:
►1 cup all-purpose flour
►1/4 cup packed brown sugar
►2 Tbsp granulated sugar
►1/4 tsp cinnamon
►1/4 tsp Salt
►8 Tbsp (1/2 cup) unsalted butter, room temperature
►1/2 cup chopped pecans
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WATCH OUR ORIGINAL APPLE PIE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 How to make a pie crust
0:45 Rolling out pie crust
1:50 Peeling and coring apples
2:07 Using an apple peeler
3:11 Mixing apples with cinnamon
3:33 Making apple sauce
5:03 Making crumble topping
5:56 Putting everything together
6:42 How to bake Dutch apple pie
7:14 Letting pie cool to room temperature
7:32 Taste Test
9:30 Describing apple pie
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Easy Apple Pie with Cheddar Cheese Crust
How to make a homemade apple pie with a cheddar cheese crust. This video hacks canned apple filling and makes the best flakiest cheesy pie crust.
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???? INGREDIENTS ????
Cheddar Cheese Crust
2 ½ cups flour
1 teaspoon sugar
½ teaspoon sea salt
2 sticks cold butter, unsalted
4 ounces white cheddar, finely grated
½ cup ice water
Easy Apple Pie
2 Cheddar Cheese Crusts
2 (20 ounce) cans apple pie filling
1 teaspoon ground cinnamon
???? INSTRUCTIONS ????
Combine 2 ½ cups flour, 1 teaspoon sugar, and ½ teaspoon sea salt in a large mixing bowl. Mix to combine.
Cut the 2 sticks of cold butter into cubes. I like to pop the cubes in the freezer for 30 minutes before this next step, but not required. Add the butter to the flour mixture. Cut butter into flour with a pastry knife (or 2 butter knives) until the mixture looks like coarse cornmeal. You can also do this by pulsing it with the dough blade in the bowl of a food processor.
Add in the 4 ounces of cheddar cheese and just mix until combined, careful not to overwork the dough.
Drizzle ¼ cup of the ½ cup of ice water into the flour mixture and mix to form a dough. Add 1 tablespoon at a time as more water is needed until dough is formed.
Careful not to over water. Dough should easily form into a ball but not be tacky or sticky.
Divide dough into 2 roughly equal portions, form into hockey puck-like discs, wrap individually, and place in the fridge for an hour.
Preheat the oven to 425 degrees F.
Roll out one disc into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish by first folding the dough in half and then in half again. This allows you to pick up the dough without breaking it.
Transfer dough and unfold it over the pie plate. Center the dough with a plate but do not stretch the dough. Press dough into the bottom, crease, and side of the pie pan, careful to avoid creating any air pockets. Place the pie plate in the fridge.
Then unfold it the same way in the pie dish. Place the pie plate in the fridge.
Combine the 2 20-ounce cans of apple pie filling and 1 teaspoon of cinnamon in a mixing bowl. Mix to combine.
Roll out the other disc to be slightly smaller than the first one.
Transfer apple mixture to pie plate and place second crust on top, pressing edges together with bottom crust to seal. Tuck the crust edge under itself and crimp. Make air slits in the center of the pie.
Place pie on a baking sheet and cover the crust edges with foil or crust guards. Bake for 45 minutes, or until crust is golden brown and the pie filling appears to be bubbling through.
Remove from the oven and let cool before serving.
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Jalapeno Apple Pie With a Cheddar Cheese Pie Crust
Welcome back for new cooking video. Today I'm doing an apple pie with some surprise ingredients that are perfect to warm you up on a cool fall evening.
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Ingredients:
Pie crust:
2 1/2 cups AP flour
1 tea sugar
1/2 tea salt
14 TBS cold butter
1 1/2 cups grated cheddar cheese
1/2 cup ice water
Pie Filling:
2 TBS Hot Pepper Jelly
6 Cups apples thinly sliced
2 tea hot pepper jelly
3/4 cups sugar
1/2 cup packed brown sugar
2 TBS flour
3/4 tea cinnamon
1/8 tea nutmeg
1/4 tea salt
1 TBS lemon juice
Classic Apple Pie BUT with a cheddar crust. It’s elite. #applepie #apple
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.
Need pie ideas? Just enter PIE in the search window at the top of this page to get the full list.
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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Former White House Chef Reveals President Barack Obama's Favorite Pie And His Unique Eating Habits
Bill Yosses was the personal pastry chef to President George W. Bush, First Lady Laura Bush, President Barack Obama, First Lady Michelle Obama, and all the guests that entered the White House for eight years.
In this limited series, Chef Yosses will walk you through the president’s favorite recipes...while spilling all the most glorious presidential tea. In the third episode, Bill makes President Barack Obama's favorite dessert: Apple pie. Find out why President Obama called Bill the crustmaster.
#PRESIDENTIALEATS #OBAMA
HOST: Bill Yosses
DIRECTOR OF PHOTOGRAPHY: Chelsea Lupkin
VIDEO DIRECTOR + PRODUCER: Julia Smith
EDITOR: Orysia Kucher
ART: Sarah Ceniceros
POST-PRODUCTION SUPERVISOR: Philip Swift
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