Tomato Pie Recipe | How To Make Tomato Pie | Tomato Pie with Cheddar | Pie Recipe By Tarika Singh
Learn how to make Tomato And Cheddar Pie at home with Tarika Singh.
It is rightly said,' A FATHER is a daughter's, first love.' On this special occasion of Father's Day, food blogger Tarika Singh is up with an absolutely delectable recipe that delights her father's taste buds. Check out Tarika's take on this delicious and mouth-watering recipe, called Tomato & Cheddar Pie, which she prepares especially for her father to wish him a Happy Father's Day.
Tomato Pie Ingredients:
For the pie crust:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tablespoons / 85 grams of chilled, unsalted butter; cut into cubes
3/4 cup buttermilk
For the filling:
1 kg of ripe tomatoes, cored & cut into ¼ - inch slices
250 grams of extra sharp cheddar cheese, grated
14 grams finely grated Parmesan cheese
1 spring onion, trimmed & chopped
1/2 cup yogurt
2 Tablespoons chopped fresh dill
1 Tablespoon apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/2 tsp pepper
1 1/2 tablespoons cornmeal
Method:
For the pie crust:
- Add the flour, baking powder, baking soda & salt to the bowl of a food processor and pulse it to combine.
- Add the chilled butter cubes and pulse until it resembles wet sand.
- Sparingly add the buttermilk and pulse until the dough starts to come together.
- Transfer the dough to a floured working surface and gently knead it.
- Shape it in the form of a disc and wrap it in cling film. Chill it in the refrigerator for at least an hour.
For the filling and layering:
- Line a baking sheet with 2 layers of paper towels.
- Lay the sliced tomatoes in a single layer on this prepared baking sheet and cover with another 2 layers of paper towels.
- Let it stand for 30 minutes, allowing the tomatoes to drain.
- Toss together the Cheddar & Parmesan in a medium-sized bowl until well combined.
- Set aside 1/4 cup of this cheese mixture.
- In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt & pepper.
- Preheat the oven to 220 degrees Celsius.
- Roll out the dough between 2 sheets of parchment paper.
- Peel off the top layer of parchment and carefully invert the dough onto the pie dish. Carefully peel off the layer of parchment.
- Trim off the excess edges and crimp the sides (optional).
- Sprinkle cornmeal evenly over the bottom of the crust. Then:
- Sprinkle 1/2 cup of cheese mixture.
- Arrange 1/3 of the tomatoes over the cheese, overlapping as required.
- Spread half of the yogurt mixture over the tomatoes.
- Sprinkle 1 cup of cheese mixture.
- Arrange half of the remaining tomato slices over the cheese.
- Spread the remaining yogurt mixture.
- Sprinkle the remaining cheese
- Arrange the remaining tomato slices.
- Now, sprinkle the 1/4 cup cheese mixture set aside in step 5.
- Bake the pie in the preheated oven for 35 or 40 minutes or until the crust is golden & the cheese is golden brown.
- Allow the pie to cool for 1 to 3 hours before slicing and serving.
Host: Tarika Singh
Copyrights: REPL
How I make green Chile cheddar apple pie !
Ingredient list :
Crust:
1 1/4 cup AP flour
1/4 tsp salt
1/3 cup cold diced butter
1/2 cup shredded sharp cheddar cheese
5 Tbs ice water
Filling:
5 cups honey crisp/jonagold/granny smith apples
1/2 cup chopped roasted New Mexican green Chile
2 Tbs lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup cornstarch
Crumble topping:
1/2 cup AP flour
1/2 cup chopped pecans/walnut/or pine nuts
1/4 cup brown sugar
4 Tbs melted butter
Crave-Worthy Apple Pie | Crave-Worthy Eats | Food Network
Classic, flaky apple pie with CHEDDAR CHEESE baked into the crust! ????????
Claire is putting her spin on The Apple Pan’s authentic apple pie recipe, which dates back to the 1800s! #CraveWorthyEats
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Claire Thomas is obsessed with the L.A. food scene! Watch as Claire takes us to her favorite spots from doughnut destinations to ramen shops and shows us how to take a little taste of it home.
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Apple Pie
RECIPE COURTESY OF CLAIRE THOMAS
Level: Easy
Total: 2 hr 25 min (includes resting time)
Active: 45 min
Yield: 1 pie
Ingredients
Double Pie Crust:
1/2 cup all-purpose flour, plus more for sprinkling
3 tablespoons granulated sugar, plus more for sprinkling
1 teaspoon kosher salt
1/4 cup grated sharp Cheddar (grated on large holes of grater)
2 sticks (16 tablespoons) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
Apple Filling:
6 tart apples (Pink Ladies ideally), peeled, cored and sliced 3/8-inch thick (about 8 cups)
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 tablespoons heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
Egg Wash:
1 tablespoon heavy cream
1 large egg
Vanilla ice cream, for serving
Directions
For the double pie crust: In a food processor or quickly using your fingertips, combine the flour, sugar, salt, Cheddar and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It's too dry if it immediately clumps apart. Add 2 more tablespoons of water at a time; you can always add more water but not more flour, so careful not to add too much!
Gather the dough into two balls and plop them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.
Pop them in the fridge for at least 30 minutes while you busy yourself with the other stuff.
For the apple filling: Preheat the oven to 375 degrees F. Combine the apples, sugars, flour, cream, lemon, vanilla, cinnamon, salt and cloves in a bowl until everything is lightly coated.
Let the dough sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the dough as well as the surface you're rolling on. Roll out each disc to a 12-inch circle about 1/8-inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Roll the dough up onto the rolling pin, like a spool, and place onto a 9-inch pie dish, lining up with the center of the pan. Gently unroll and press down to line the pie dish with the dough. Fill with the apple slices, mounding a bit in the middle, and cover with the other layer of dough. Cut off the excess dough, leaving a 1-inch border around the dish. Pinch the edges to flute together (or press with a fork if that's easier) and cut three small vents into the pie.
For the egg wash: Whisk together the cream and egg in a small bowl. Brush over the top of the pie. Sprinkle with granulated sugar and bake on the center rack until golden brown, 50 to 60 minutes. (If the edges brown too quickly, cover with aluminum foil.)
Let the apple pie cool until it's just warm before cutting. Serve with vanilla ice cream.
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Crave-Worthy Apple Pie | Crave-Worthy Eats | Food Network
Dutch Apple Pie #ad #kitchenaid #madewithkitchenaid #recipe
Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
Homemade Apple Pie with Crumb Topping | No Pastry Needed
This Easy Apple Pie with Crumb Topping is a true revelation. It’s great for beginners because there is no pastry dough to deal with. If you think that pie is difficult to make then you need to try this incredible easy pie crust recipe.
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✅ RECIPE INGREDIENTS
2 cups flour
2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup canola oil
3 tablespoon milk
4 cups apples, peeled, cored and sliced
2/3 cup sugar
3 tablespoon flour
lemon juice, dash
salt, dash
2 teaspoon cinnamon
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
House Seasoning Blend:
Blueberry Crumb Pie:
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Betty's Cheddar Apple Crisp
Betty demonstrates how to make one of her favorite comfort food recipes, Cheddar Apple Crisp. It is made with apple pie filling and topped with a lovely and delectable topping of a brown sugar/Cheddar cheese mixture.
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Cheddar Apple Crisp
20.5 oz. can of apple pie filling (I used Comstock More Fruit apple pie filling.)
1/2 cup flour
3/4 cup brown sugar
1/2 stick butter or margarine, softened
3/4 cup shredded Cheddar cheese
Empty apple pie filling into a pie plate or other oven-proof dish. In a small mixing bowl mix 1/2 cup flour, 1/2 stick butter, and 3/4 cup brown sugar with a fork or pastry blender until crumbly. Stir in 3/4 cup shredded Cheddar cheese. Pour this crumbly mixture over the top of the apples in the pie plate. Bake in an oven that has been preheated to 350 degrees about 15 to 20 minutes. Serve while warm. Umm, umm good!!!
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