Around the World in 80 Bottles - Apple Pie w/Cheddar Crust
APPLE PIE WITH CHEDDAR CRUST
CRUST
1 ½ cups all-purpose flour
1 stick butter
8 ounces Cheddar or Dubliner cheese
3 T. cold water
FILLING
1 1/2 pounds green apples
1 1/2 pounds red apples
½ cup sugar
1 t. ground cloves, allspice, or nutmeg
1 T. polenta or cornmeal
1 egg, beaten
1 bottle Sandeman Fine Tawny Port
Sift the flour and combine with butter til crumbly. Add cheese and enough water to make dough that leaves the bowl clean. Wrap dough in plastic wrap and chill for 30 minutes. Meanwhile, core, peel, and quarter apples and cut into thin slices into a bowl. Preheat oven to 425 F. Take half the pastry and roll out for a 9 inch dish. Trim and line the pan; sprinkle with cornmeal. Pack the apples into the pie dish and sprinkle with sugar and spices over each layer. Roll out the rest of the dough and lay the crust over the top. Cut slits in the crust and brush all over with the egg. Bake for 10 minutes at 425; lower temp to 375 F for 45 minutes. Serve warm or cold with a glass of Tawny Port!
Apple Hand Pies Recipe
These apple hand pies are so delicious! They are crispy on the outside, juicy on the inside and smell amazing! If you like classic apple pie, you must try these homemade apple hand pies. They are perfect for parties, holiday, birthdays and weekends.
Full printable recipe + tips how to make the best apple hand pies:
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Makes 9-10 hand pies
Ingredients:
For the crust:
2 cups (250g) All-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
2/3 cup (155g) Butter, chilled and cubed
1/3 cup (80ml) Ice cold water *if needed add more
For the filling:
3 Apples
2 tablespoons (30g) Butter
1/4 cup (50g) Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg (optional)
2 tablespoons (16g) Cornstarch
Egg wash for brushing
Directions:
1. Make the dough: in a large bowl whisk flour, salt and sugar. Add cubed butter and using a dough blender, blend the dough with the butter until crumbs are formed. You also can do this process using a food processor.
2. Add the water and stir until incorporated.
3. Cover the dough with a plastic wrap and refrigerate for 1 hour.
4. Meanwhile make the filling: peel and chop the apples.
5. In a small heavy bottomed saucepan, melt the butter. Then add chopped apples, sugar, cinnamon and nutmeg. Cook over medium heat until apples are tender, about 8-10 minutes. Remove from heat, add cornstarch, stir and set aside to cool.
6. Assembly: preheat oven to 375F (190C).
7. On a floured surface roll out the dough to a 1/8 inch (3mm) thick. Using a round cutter, cut out 4-inch (10 cm) circles.
8. Place 1-2 tablespoons of the apple mixture in the center of the circles. Brush the edges of the circle with beaten egg and fold the dough over the filling and seal the edges with a fork. Refrigerate the dough for 20-30 minutes.
9. Brush the pies with egg wash, then, using a paring knife, cut a few small slits on the top of each hand pie, then sprinkle with sugar (optional).
10. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Dough Blender:
Pro Silicone Pastry Mat:
Binging with Babish - How to Make Apple Pie
Did you know that Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure? You can find this and more fun pie facts at piecouncil.org - or join with me in the idolatrous orgy of fall flavors that is homemade apple pie.
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Amy Traverso Pork & Apple Pie with Cheddar Sage Crust - Home & Family
Apple expert Amy Traverso is the author of the new book, The Apple Lover's Cookbook. She shows us how to make a Pork and Apple Pie with Cheddar-Sage Crust.
Get the full recipe:
MOM'S APPLE PIE WITH CHEDDAR CRUST | The best!
#weekendatthecottage #thebestapplepie #applepierecipe
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!
Before I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something.
Okay, enough said. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST:
THE GOODS
We believe every truly great pie begins with the best ingredients. There are three key parts to making this pie where choice ingredients get put to the test. More about each a bit further down.
The one high-level consideration regarding all ingredients - do your best to track down and use organic. If those organic ingredients are locally sourced and or grown even better. This pie, and your tummy, will thank you for it!
THE CRUST
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 unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. It was pleasure working through the concept and making a number of pies along the way to get it right.
You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. This pie is all about that time-honoured pairing of apples and cheddar cheese.
SAUCE TOSS
While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. Easy, peasy.
While developing this recipe, my mind went in a different direction. I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. Then it hit me, what if I prepared a sauce for the apples first?
Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. This time I really, really mean it - just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.
APPLES
Although “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. In my mind, their top “pick me for pie” selling feature is that they don’t brown as quickly after peeling as other varieties do.
Two tips on preparing them for the recipe: go slow and slice them evenly and thinly to help create an attractive look when we layer them inside the shell. Uniform slices also cook evenly throughout. The second thing is that we crafted the recipe by weight, so make sure you have two pounds of apple after they've been peeled, cored and thinly sliced.
ASSEMBLY LINE
Pulling the various components of this pie together is very easy and I’m sending you all my best pie-making good vibes. Basically, you’ll gently toss the apples in the sauce, then it's a quick roll out of the dough for the bottom of the pie. So far, so good!
Next up, we transfer the apples into the dough-lined pie plate. Important: spoon the apples in instead of pouring them, and move them about so that they lay flat on top of each other. Think of layers upon layers of apple.
Final steps are to cover the filled pie with the upper crust, brush with an egg wash, cut slits into the dough for air vents, then bake! It’s all wonderfully straightforward.
REST STOP
After the pie has baked, we suggest giving it a few hours to settle. We found the pie stays warm, and don’t worry, it stays hot enough for the vanilla ice cream to ever-so-slowly melt while you enjoy.
SURPRISE
We had a wonderful surprise happen that we know you’ll love. After serving up the first two wedges of pie, we noticed a tiny bit of that caramel-like sauce oozing into the bottom of the pie plate. If you have a small teaspoon handy, gather up a bit of it and drizzle it over the ice cream. Just saying… XO!
Thanks so much for following along on the journey to homemade pie nirvana. We’re all quite tickled with the results, yet I for one am not surprised. My mom served each and every pie she made for her dearest family and friends with her secret ingredient: love. I guess I did the same!
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, the best pie I ever made… yet!
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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