Foodie Call: Scr(apple) Pie | Food Network
Justin Warner proves no topping is too crazy for an old-fashioned apple pie. Sweet and savory unite forces for an untraditional Scrapple Pie topped with cheddar cheese.
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Foodie Call: Scr(apple) Pie | Food Network
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!
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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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CHEDDAR crust APPLE PIE | Thanksgiving Savory & Sweet Dessert | Kravings
Cheddar crust Apple Pie makes a perfect Thanksgiving savory & sweet dessert. Cheese and Apples are a match made in heaven and this combination of savory and sweet, make for a delicious and unique pie.
Check out my other Apple recipes!
Here are the ingredients and steps to make this recipe!
Pie Dough
10 oz, 284 gms sifted all purpose flour
4 oz, 113 gms grated butter
120 ml ice cold water
1 cup grated cheese
1 tsp baking powder
1 tsp salt
Filling
4 – 5 apples (900 gms peeled and sliced)
1 tbsp brown suger
55gms, 2 oz, 1/2 stick butter
2 tbsps Cornstarch
Juice of a Lemon
¼ cup crushed Walnuts
Egg Wash
Add the flour, baking powder and salt
first followed by the butter and mix everything together till the flour is crumbly
Add the cheese
Add the water all at once and knead
Cover and chill in the fridge for 30 mins
Heat the butter and sugar together and cool
Peel, core and slice the apples and pour the cooled butter mixture, cornstarch, lemon juice and walnuts and mix
Divide the dough into two portions, one slightly larger and roll it out till it’s about .5mm thick
Butter your pie plate, and add the bottom of the pie crust and score it.
Re roll the rest of the dough and cut leaf shapes out of it
Pour in the apples
Add the leaves over the apples and pinch them to connect and brush with beaten egg
Bake in a 350 degree oven for 60 minutes
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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How To Make Cheddar Cheese Crust Apple Pie
Looking for a delicious apple pie recipe? imperialsugar.com. New Englanders know that a good, sharp cheddar cheese really brings out the flavors of baked apple. This iconic combination has been a staple in the East and Midwest since colonial times (and for good reason!) Chef Eddy studded this pie crust with sharp cheddar cheese and packed the pie with two different kinds of apples (Golden Delicious and Granny Smith) for a sweet, tart and savory combo that's sure to please any apple pie fan. Serve this dessert recipe for your Thanksgiving or Christmas holiday dinner. This is the perfect homemade, yummy sweet treat for any Fall season party or family gathering. #imperialsugar #dessert #recipe #applepie #pie #cheddarcheese
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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!