Apple Pie with Sharp Cheddar Crust

An apple pie without the cheese is like a kiss without the squeeze, or so the saying goes.  I've never had a slice of apple pie with sharp cheddar, but I'm definitely not opposed to it.  I mean, it makes sense... buttery flaky crust, sweet and spicy apples paired with a slice of salty creamy cheese?  I can get behind it.  But do you place the cheese on top, or is it eaten on the side?  Is it sliced or shredded?  Would it be wrong to try Gouda instead of cheddar?  So many questions.... definitely overthinking this cheese and apple pie thing.  I've only eaten apple pie a la mode with vanilla or cinnamon ice cream, which is kind of hard to beat.

But now I can get my ice cream AND cheese with this apple pie I baked.  Yayyy calcium!

Let's postpone all of the pumpkin desserts for now... there's plenty of time for that; we have three more months, people.  We should enjoy apple season while we can and September is a great month for apples.  I used Ginger Gold apples in this pie, but use whatever you'd like, as long as they're somewhat tart and can hold up to baking.  The filling is traditional - sugar, more sugar, spices, good vanilla.  The crust is the star of this pie because it has finely shredded sharp cheddar in it.  I think it turned out well, and not toooo cheesy.  Serve avec glace à la vanille! C'est délicieux!

Apple Pie with Sharp Cheddar Crust

Pastry Crust
2 1/4 cups all purpose-flour
1 teaspoon granulated sugar
1/2 teaspoon kosher salt, divided use
14 tablespoons cold unsalted butter, cut into small pieces
1 cup finely grated sharp cheddar cheese
6 tablespoons ice water

Filling
2 tablespoons unsalted butter
3 lbs. peeled granny smith apples, cored, thinly sliced
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract

Egg wash

To make the pastry, in a large mixing bowl, sift together flour, sugar and 1/4 teaspoon kosher salt.  Cut in cold butter until well incorporated and dough forms pea-sized lumps.  Stir in cheese.  Stir in ice water, a tablespoon at a time, until dough starts to come together.  Form two balls of dough and shape into discs.  Cover in plastic wrap and chill at least 30 minutes.

To make the filling, melt butter in a large skillet over medium heat; stir in apple, brown sugar, granulated sugar, cinnamon, ginger, clove, and nutmeg until well combined.  Stir and cook apples until softened, and sugary syrup starts to thicken - about 10-15 minutes.  Place apples in a large bowl, stir in vanilla, and refrigerate until room temperature.

Roll out one pie dough disc onto a lightly floured surface, into a 9-inch thin round; transfer to the bottom of a pie dish.  Place cooked apples into the center.  Roll out additional pie dough round and place on top; pinch edges to seal.  Cut a few slits into the center of the pie.  Brush lightly with egg wash, if desired, for a shinier crust.  Sprinkle with additional 1/4 teaspoon kosher salt.  Chill in refrigerator until oven is preheated.

Heat oven to 400 degrees F.  Bake pie for 30-40 minutes, or until golden brown and bubbly.  Cool on a wire rack for at least an hour before slicing.

Makes 9 servings

Atlantic Beach Pie

Hello there! How is everyone?  I'm still here, just a little more quiet than in the past.  I hope everyone is having a great summer!  It's been a busy one for me.  I moved to North Carolina few months ago and I'm really enjoying it.  The area is beautiful, the people are nice, and the food is good!  I've always been a big fan of Southern food.  I've been instagraming a lot of the food I've been trying, so feel free to follow along at Wanderlustpig.  

I thought it would be suiting to bake a pie native to North Carolina for the blog.  I baked Atlantic Beach Pie using this recipe from Food52.  The recipe is from Bill Smith, a chef at Crook's Corner in Chapel Hill.  I haven't been to Crook's Corner yet, but I really want to.  

The pie was soo easy to make, which is exactly what I want during these lazy days of summer.  The crust is made up of crushed saltines, softened butter and sugar.  I was unsure if the crust would taste good, but it does!  The filling is simple as well: just egg yolks, fresh lemon or lime juice and sweetened condensed milk.  I topped the pie with fresh whipped cream and a sprinkling of sea salt.

The filling set up beautifully and tasted like key lime pie.  It's definitely not the prettiest pie you'll ever see, but it's refreshing and easy to make.

Cheesecake Cherry Pie

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Cheesecake Cherry Pie
Ingredients:
Double Pie Crust

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/2 cup cold unsalted butter, cut into small pieces
• 6-8 tablespoons ice water

• 8 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 cups sour cherries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch 

Instructions:
 To make the pie crust, in a large mixing bowl, whisk together the flour, 2 tablespoons sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form two discs.  Wrap in plastic wrap and chill overnight.  (This is what I did.  Feel free to chill the dough as long as you'd like.)

Heat oven to 400 degrees F.  Roll out one pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can; fit into pie plate.

In a large mixing bowl, beat cream cheese, 3/4 cup sugar and vanilla until creamy.  Beat in egg until well combined - about 1-2 minutes.  Pour cheesecake filling on top of pie dough.
In a large bowl, stir together cherries, 1/2 cup sugar and cornstarch until combined.  Place cherry mixture on top of cheesecake mixture.

Roll out additional pie dough round and place on top of pie.  Flute the crust edges.  Brush with egg wash, if desired.  It will give the crust a shiny appearance and more color.  (I used 1 egg whisked together with 1 tsp milk and a pinch of salt.) Cut a few slashes into the center of pie.  Bake 20 minutes.

Reduce oven temperature to 350 degrees.  Bake an additional 30-40 minutes, or until deep golden brown and bubbly.  Cool on a wire rack.

Makes 9 servings

Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Ingredients:

• 2 1/4 cups Biscoff cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 (12 oz) can evaporated milk

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings

Chocolate Turtle Pie

Salted Caramel Apple Pies

Salted Caramel Apple Pies

Ingredients:
Pastry Dough

• 1 1/2 cups all purpose flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine sea salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons ice water

Salted Caramel Apple Filling

• 1 1/2 tablespoons unsalted butter
• 4 small granny smith apples, peeled, thinly sliced into small pieces
• 1/2 cup granulated sugar
• 3 tablespoons heavy cream
• 2 tablespoons corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

• Egg wash
• 2 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon

Instructions:
To make the pastry dough, stir together flour, sugar and salt in a large mixing bowl.  Knead in butter, using fingertips, until butter is well incorporated and dough is mealy, with pea-sized lumps.  Toss in ice water, a tablespoon at a time, until well incorporated.  Gather dough into a ball and shape into a disc.  Wrap in plastic wrap and refrigerate 30 minutes.

To make the salted caramel apple filling, melt butter in a large nonstick skillet over medium heat.  Stir in apples and cook 5 minutes, stirring frequently.  Stir in sugar, cream, corn syrup, cinnamon and sea salt, and cook an additional 10 minutes or until apples are tender.  Stir in vanilla until combined.  Cool filling completely.  (Speed up this process by placing it in a refrigerator or freezer.)

Roll out the pastry dough, thinly, on a lightly floured surface.  Cut out rounds, using a glass.  Transfer to cookie sheet.  Brush edges of rounds with some water.  Place a spoonful of filling onto one side of round, and cover with dough to create a half-moon.  Pinch edges with a fork to seal.  Transfer to a plate or cookie sheet.  Repeat process with remaining dough and filling.  Refrigerate for 30 minutes or until cold (I refrigerated mine overnight).

Heat oven to 400 degrees F.

Transfer pies to cookie sheet if you haven't already.  Lightly brush with egg wash.  Bake 20-30 minutes, or until golden brown.  (Mine were very cold, so they took about 30 minutes.)
Brush pies with melted butter.  Stir together sugar and cinnamon in a small bowl until combined.  Dip pies in sugar until coated.  Place on a wire rack to cool.

Double Chocolate Pecan Pie

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Bourbon Blueberry Peach Hand Pies

Fresh Strawberry Tart

Layered Strawberry, Blueberry Coconut Cream Pie

Maple Oatmeal Blueberry Pie

Maple Oatmeal Blueberry Pie

Ingredients:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 maple syrup
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup crumbled granola
1/3 cup finely chopped pecans or walnuts, toasted
1/4 cup uncooked quick or old fashioned oats
1 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1 unbaked pie crust

Directions:
Heat oven to 350 degrees F.

In a large mixing bowl, whisk together butter, 1/2 cup sugar, maple syrup, egg, vanilla and salt until well combined.  Stir in granola, nuts and oats until combined.  Place mixture into pie crust.  Toss together blueberries, flour and 1 tablespoon sugar until well combined.  Place blueberries on top of filling.
Bake 40-45 minutes, or until golden brown.

Nutella S'mores Pie

 

Nutella S'mores Pie
Ingredients:
1 graham cracker pie crust
1 cup hot whole milk
3 tablespoons melted butter
2 large eggs
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons all purpose flour
1 jar marshmallow cream
1/2 cup Nutella
1 oz. coarsely chopped semi-sweet chocolate

Directions:
Heat oven to 350 degrees F.  Place pie crust on a cookie sheet.

In a large bowl, whisk together milk, butter, eggs, salt and sugar until well combined.  Whisk in flour until combined.  Whisk in marshmallow cream until combined.  Whisk in Nutella until partially combined.  Place mixture into pie crust.  Bake 20 minutes.  Sprinkle with chocolate.  Bake an additional 10 minutes or until no longer wobbly, and golden brown.

Makes 9 servings

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
Recipe from United States of Pie by Adrienne Kane

Ingredients:
Sour Cream Pie Dough
2 cups all purpose flour
2 tablespoons granulated sugar
3/4 teaspoon Kosher salt
8 tablespoons (1 stick) unsalted butter, chilled, cut into 1/2-inch cubes
4 tablespoons vegetable shortening, chilled, cut into 1/2-inch cubes
1/2 cup sour cream
2-5 tablespoons ice water

Directions:
In a large bowl, whisk together the flour, sugar, and the salt until well blended and free of lumps. Add the butter and the shortening, and toss gently to coat. With your fingertips, blend the mixture until it resembles coarse meal. Add the sour cream. Work the fats into the flour, rubbing them into the flour until the mixture resembles gravel. Sprinkle on the ice water, 1 tablespoon at a time, starting with a total of 2 tablespoons and then gradually adding more water if needed. Blend with your fingertips, as quickly as possible, pulling the mixture together and creating a dough. The dough will become less sticky and more of a mass when enough water has been added. Finally, knead the dough minimally in the bowl to make sure it has just enough moisture. Divide the dough in half (One mound of dough should weigh approximately 11 ounces.) Place each half on a sheet of plastic wrap and seal it. Gently form each one into a disk roughly 3/4-inch thick. Place the wrapped dough in the refrigerator and leave it for at least 1 hour, or up to 2 days, before rolling it out. The dough can be frozen for up to 1 month and defrosted in the refrigerator before using.

Pie
1 1/4 cups granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange zest
Pinch of Kosher salt
12 ounces rhubarb, sliced into quarter-inch pieces (3 cups)
1 pound strawberries, cleaned, hulled, and quartered (3 cups)
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream (optional)
1 tablespoon turbinado or sanding sugar

Directions:
Preheat the oven to 425 degrees F. In a small bowl, combined the sugar, flour, orange zest, and salt. Stir well, and set aside. In a medium-size bowl, toss the rhubarb and the strawberries together. Set aside.

On a well-floured surface, roll out one portion of the dough until it is about 1/8-inch thick and will fit a 9-inch pie plate. Gently pick up the dough, center it over the pie plate, and ease it into the plate. Let the excess dough hang over the rim. Spread half of the fruit mixture in the pie plate. Sprinkle half of the sugar mixture over the fruit. Repeat the layers of fruit and sugar. Dot the surface with the butter. Roll out the second portion of dough to the same size. Lay the dough over the filling. Trim the edges of both layers of the dough to leave a 1-inch overhang. Pressing the edges together, fold them under, and then decoratively crimp the perimeter. With a sharp knife, cut 5 vents in the top crust.

Bake the pie for 15 minutes. Then reduce the heat to 375 degrees and continue baking for 45-50 minutes, until the crust is golden brown. Let the pie cool to room temperature before enjoying. Optional - For a lovely sheen on the baked pie, use a pastry brush to paint the surface with the cream. If you like, sprinkle the sugar over the cream. As the pie bakes, the sugar will caramelize, and it will crackle when you slice a wedge of the freshly baked pie.

Gooey Candy Bar Peanut Butter Pie

Gooey Candy Bar Peanut Butter Pie

18 chocolate sandwich cookies, finely crushed
3 tablespoons unsalted butter, melted + 1/2 cup
3/4 cup brown sugar
1/2 cup chunky peanut butter
1/2 cup Karo light corn syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground sea salt
3/4 cup all purpose flour
2 cups chopped candy bar of choice
1/3 cup semi-sweet chocolate chips
Caramel sauce
Whipped cream

Heat oven to 350 degrees F.  Spray a 9-inch pie dish with nonstick cooking spray.

In a large mixing bowl, stir together crushed cookies and melted 3 tablespoons butter until well combined; press crumbs into bottom and up the sides of pie dish.

Melt remaining 1/2 cup butter in a small saucepan over medium heat; cook 2-3 minutes, whisking constantly, until butter foams and starts to turn golden brown.  Transfer butter to a large mixing bowl. 
Add brown sugar to mixing bowl.  Mix together, using a mixer on medium speed, until well combined - about 1 minute.  Beat in peanut butter, corn syrup, eggs, vanilla, baking soda and salt until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour until just combined.  Stir in candy bar until combined.  Spread filling on top of chocolate cookie crust.  Evenly sprinkle with chocolate chips.  Bake 23-25 minutes, or until golden brown.

Cool completely before slicing.  Drizzle caramel sauce on top of pie and serve with whipped cream.

Makes 10 servings

Oatmeal Cookie Berry-Berry Pie

Oatmeal Cookie Berry-Berry Pie

Crust
 2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons cold shortening
5-6 tablespoons ice water

Filling & Topping
1 cup all-purpose flour, plus an additional 5 tablespoons
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup old fashioned oats
1/4 cup finely chopped almonds, pecans or walnuts
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 cups blueberries
1 1/4 cups raspberries
1 cup sliced strawberries

To make the crust, stir together flour, sugar and salt until combined.  Knead in butter and shortening using fingertips, a fork, or a pastry blender, until butter is incorporated and mixture forms pea-sized lumps.  Gradually sprinkle in water, and toss mixture together using a fork.  Gather into a ball and form a flat disc; wrap in plastic wrap and chill for 30 minutes in the refrigerator. 

Preheat oven to 350 degrees F.  Roll pie dough out onto a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Fold outer edges under, form a rim, and flute. 
To make the filling and topping, in a medium sized mixing bowl, sift together 1 cup flour, baking powder, salt, cinnamon and ginger; stir in oats and almonds until well combined.

In a large mixing bowl using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and beat in flour mixture until just combined; set aside.

In a large mixing bowl, stir together additional 5 tablespoons flour, granulated sugar, blueberries, raspberries and strawberries until well combined; pour berries into pie shell.  Evenly dot top of berries with spoonfuls of oatmeal cookie dough mixture.  Bake 35-40 minutes, or until golden brown.  Lightly cover pie with foil, and bake an additional 20 minutes. 

Cool on a wire rack for 1 hour before slicing.

Makes 8-10 servings