Recipes - Fabio Viviani's Cheddar Cheese Apple Pie - Hallmark Channel
The one and only Fabio Viviani is back in the kitchen preparing a sweet and savory dessert, cheddar cheese apple pie with parmesan. Cristina jokes that this is the perfect dish to go with some wine. Fabio even makes his very own dough, creating a nice flaky crust. He places the apples in the pie, then he recommends putting a mixture of lime juice and brown sugar over the apples and says that will prevent the apples from getting soggy when baking in the oven.
Get Fabio's Cheddar Cheese Apple Pie recipe here:
Apple Cheese Pie Recipe • Tasty Twist on an old favorite! - Episode 253
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Apple Cheese Pie recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #baking #kidfavorite #dessert #easyrecipe #comfortfood #lowsodium #snack
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
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!