How To make Deep Dish Pear Pie with Cheddar Cheese Pastry
2 pounds Pears
halved
1 tablespoon Lemon juice
3 tablespoons Flour
1 cup Sugar
1 dash Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 tablespoon Butter
1 cup Flour
1/4 cup Cheese :
shredded
1/2 teaspoon Salt
1/3 cup Butter
2 Or 3 T Cold Water
Place pears in 1 1/2 quart casserole. Sprinkle with lemon juice. Combine next 5 ingredients. Sprinkle over pears. Dot with butter. Cover with Cheddar Cheese Pastry, crimping to sides of dish. Cut slits in top. Bake at 350 degrees for 30 to 40 minutes or until pears are tender. Cheddar Cheese Pastry: Combine flour and salt. Cut in butter and cheese. Sprinkle with water. Shape into a ball and roll out to cover top of pie.
How To make Deep Dish Pear Pie with Cheddar Cheese Pastry's Videos
BACK TO SCHOOL | Marmite Swirls Recipe
Who doesn't love Marmite? We do and so do our children. This pastry, cheese and Marmite swirl is the perfect afternoon - or after school - snack - it is quick to make and even quicker to eat. What do you give your kids for after school snacks? We try to steer away from sweet things - like biscuits - all the time and err towards hummus, breadsticks and cheese... with the occasional Jaffa cake or doughnut for good measure. Comments below please!!!
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Simple Apple Galette with a Cheddar Pie Crust + Sweet Brown Butter Drizzle
Simple Apple Galette with a Cheddar Pie Crust + Sweet Brown Butter Drizzle
Simple, rustic and so easy anyone can make this delicious, rustic dessert.
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INGREDIENTS:
Cheddar Pie Crust:
1-1/4 cups Unbleached All Purpose Flour
1 teaspoon Sugar
1/2 teaspoon Kosher Salt
1 stick cold Unsalted Butter, cut or cubed
1-1/2 cups grated Sharp Cheddar Cheese
2-3 tablespoons Ice Cold Water
FOR THE APPLE FILLING:
2 pounds Granny Smith Apples; cored peeled, quartered and sliced about a quarter inch thick.
2 tablespoons freshly squeezed Lemon Juice
2 tablespoons Unbleached All Purpose Flour
2 tablespoons Sugar
1-2 pinches Kosher Salt
3 tablespoons butter, divided
FOR THE BROWN BUTTER DRIZZLE:
1/2 sick Unsalted Butter
1 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract
1-2 tablespoons Whole Milk
DIRECTIONS:
To Make the Pie Crust: In the bowl of your food processor add the flour, sugar, salt, butter and cheddar. With the lid on, pulse until large crumbles form. With the processor running, add in 2-3 tablespoons of ice water. Keep it running until the dough forms into a ball.
Form the dough into a firmer ball and place into a quart-size re-sealable bag. Seal and press the dough into a disk. Pop the dough round into the fridge to rest for 30 minutes.
To Make the Apple Filling: Add the peeled, sliced apples into a large bowl. Squeeze in 2 tablespoons {I eye ball it} of fresh lemon juice, watch for seeds! Add in the 2 tablespoons of flour and sugar and a couple pinches of kosher salt. Toss to combine until the apples are coated.
To Make the Galette: On a lightly floured surface, roll the dough out to an eighth of an inch thick. Pile the apple filling in the center and fold up the edges and dot with one tablespoon of butter.
Melt the remaining two tablespoons and brush the edges of the pie crust. Pour any remaining butter over the top of the apples {we wouldn't want that to go to waste, right?}.
Bake in a preheated 425 degree oven for 15-20 minutes. Reduce the temperature to 350 and continue to bake the galette for an additional 15-20 minutes, or until the apples are tender.
Remove and let cool.
To Make the Brown Butter Drizzle: In a small skillet melt the half stick up butter over medium heat. Continue to let the butter brown until it reaches a deep golden brown. {for a how to tutorial see the link in the post above}
Remove the pan off of the heat and whisk in the powdered sugar, vanilla and whole milk.
Use the whisk or a fork to drizzle the brown butter glaze over the top of the galette.
Cut into wedges and serve!
Adapted from:
Barber's 1833 Vintage Cheddar - Apple Pie Recipe
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BRITISH CHEESE & ONION PIE : SEPTEMBER PIES DAY 29
You guys suggested we make an onion pie and so here it is!
Recipe:
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
Mom - Megan
Dad - Mike
Elijah - 20
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Esther - 18
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The Food Gays - Prosciutto and Arugula Hand Pies - Tenderflake Test Kitchen
We had so much fun creating a couple recipes with Tenderflake this past month as part of their #TFTestKitchen series. You've gotta try these Prosciutto and Arugula Hand Pies. They’re a quick and easy way to satisfy that pizza craving -- fast! Watch this video we made.
We also made a Rhubarb Apple Pie that’s on the blog too. You can find the recipe here:
Ingredients you’ll need for these Prosciutto and Arugula Hand Pies:
1 Package of Tenderflake Deep Dish Pie Shells
1/2 cup diced tomato
1/2 teaspoon salt
1/2 teaspoon chili flakes
1/2 teaspoon oregano
1 cup aged cheddar cheese
1 cup prosciutto
1/2 cup fresh arugula
1 egg (for egg wash)
Pear Gruyere Pie
Inspired by Pushing Daisies
Baked by Leilani DeMarzo
Shot and Edited by Jeremy DeMarzo
Music by Cyrus Reynolds