How To make Apple Pie with Cheddar Cheese Crust
FILLING:
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port wine
2 tb Butter; or margarine
1 Lemon peel; grated
8 md Cooking apples; peeled and
-sliced (abt 7 - 8 cups)
CHEDDAR CRUST:
2 c Flour; sifted
1 ts Salt
2/3 c Shortening
3/4 c Sharp cheddar cheese
-shredded 5 1/2 tb Water
For the filling, combine sugar and cornstarch in lg saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-in. pie pan. Roll second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve warm. -----
How To make Apple Pie with Cheddar Cheese Crust's Videos
Cheddar Cheese Crust Apple Pie In 10 MINUTES! EZ Bak'n
Combining tart Granny Smith Apples and Cheddar Cheese Crust is simple and delightful. This version shows extra clips of family and friends enjoying this scrumptious treat!
PIE CRUST
2 Cups Flour
1/2 Cup Vegetable Oil (I use Canola)
3/4 Cup Sharp Cheddar Cheese, Grated
1/8 teaspoon Salt
5 Tablespoons Cold Water
FILLING RECIPE
5-6 Granny Smith Apples
1/2 stick Butter
1/2 Cup Sugar
2 teaspoons Cinnamon
2 Tablespoons Corn Starch
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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Cinnamon Apple Pie Cheddar Galette
In some regions of Wisconsin, topping apple pie with cheddar cheese is as popular as serving it with ice cream. Curb your sweet tooth with this fun twist on a Wisconsin tradition!
Full recipe at:
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Here in Wisconsin, we stay busy making the best cheese on Earth. We believe that great cheese makes the world a better and happier place, and we’re constantly pushing the boundaries of what cheese can be - through new varieties, textures, and flavors. We believe in tradition and innovation. And while you'll find classic cheeses, you'll also find cheeses that are original to our state.
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Classic Apple Pie BUT with a cheddar crust. It’s elite. #applepie #apple
The BEST Apple Cheddar Pie Recipe Ever!???? ???? ????
This sumptuous apple cheddar pie recipe has unbelievably flaky butter & cheddar crust with apple filling that’s perfectly cooked with ever crunchy (not mushy) taste. it has full range of flavors of a perfect apple pie. A bit of tart and sweetness that you will surely enjoy every bite. best served with a scoop of vanilla ice cream! Give it a try!
INGREDIENTS
➡️Apple filling
9 pieces apple
2 tbsp lemon juice
150g brown sugar
1/4 tsp nutmeg
1/2 tsp salt
2 tsp cinnamon
3 tbsp cornstarch - divided
2 tbsp water
2 tbsp butter
➡️Pastry dough
2 3/4 cups flour
1 tsp salt
2 tbsp sugar
2 tbsp olive oil
240g chilled unsalted butter
2 tsp lemon juice
2 tbsp ice cold water
150g shredded cheddar cheese - optional
➡️Glaze
1 tsp sugar
1 egg, beaten
#applecheddarpie #applepie #bestrecipeever
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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!