Gruyere is a good one, Cheddar-even if I found it to be a little bit too greasy. Place 3 cups flour and cold butter in a food processor; cover and pulse just until butter pieces resemble the size of peas. Garnish with parsley or pimento strips, if desired. Makes. Preheat oven to 350. A more savory cheese would be more to my taste, but she was thrilled. It results in the most fabulous topping- crunchy, crisp and sweet & salty perfection. Stir in drained spinach and onions and a half (1 cup) of the Cheddar cheese. The flour, egg, milk and cheese are mixed together and cooked on the stove in a skillet like a pancake. I love white cheddar cheese in this pie or a combination of white cheddar and extra sharp regular cheddar cheese. 1 pkg. Bake at 350 degrees 1 hour or until set. This cheddar apple pie is sure to make your taste buds … Add the shredded cheese and pulse to combine. And thank you for the visit! First, it’s thought in the early 1700’s Sephardic Jewish colonists brought this tradition and as they settled in […]. Other versions are filled with red beans. Stir in broccoli and chicken. Read More, Copyright © 2020 The Bossy Kitchen | Bamboo on Trellis Framework by Mediavine, Note: “We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”, How to unsubscribe from receiving Notifications, 5 oz Feta cheese crumbled or tangy fresh goat cheese. It is super easy to make and delicious and you do not have to bake it either, because it is made in a skillet. Bake pie crust for 10 minutes. My recipe is a super shortcut that skips the steps of making an yeast dough, which takes time. Seasoned Cast Iron Pie … Add milk, and then flour, and whisk until well combined. Then divide pie filling between two pans. Wrap and chill. Add the eggs to a medium bowl and beat with a whisk. Serve this pie with a side of chips and peas, a crunchy salad or a side of hearty baked beans. These individual little cheese pies make for beautifully rustic — and undeniably delicious — hor d’oeuvers. Cheddar Apple Pie Bars. Southern tradition says if you eat them on New Year’s Day your year will be lucky and prosperous. After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch … Season cheddar-potato topping with salt and pepper to your liking. That said, I have used aged cheddar, and even a mixture of whatever was in the fridge (gouda/feta/cheddar) with wonderful results. Save a couple of teaspoons of cheese for decoration. Whisk milk, eggs and worcestershire sauce together and carefully pour over ground beef and cheddar. In france they have cheese after the meal and then dessert. The dough is rolled again gently and baked in the oven or cooked on the stove until crisp and golden. Old School Cheese and Onion Pie is a decadent savoury dinner idea for cheddar and gruyere lovers. You can be creative with the top. Ingredients. I am Gabriela and this is my virtual home. 2 tablespoons sugar. Serve warm or cold. Then roll out a large circle, 1/4 inch thick. Grease a 9-inch pie plate or baking dish and set aside. This is such a neat idea. pie plate. The dough is folded around to cover the cheese. Easy and oh-so-good, you’ll secure your invite to all future holiday parties with these holiday recipes. But like regular old apple pie, apple pie and cheddar cheese is also not a modern American invention. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. In a medium bowl beat the egg with the whisk. Cheddar cheese originated in England and that is also where the idea to pair cheddar cheese with apple pie comes from. https://www.thebossykitchen.com/quick-and-easy-cheese-pie-recipe Making this pie with a cheddar cheese crust was a no brainer for me because of the love of all things sweet and savory. (8 oz.) Add … Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. I make this recipe quite often for breakfast, especially over the weekends, but I love it as an appetizer when we entertain. For the pie: 2 pounds of Cortland apples, peeled, cored and thinly sliced (that's 10-12 apples); 2 discs cheddar cheese pie crust; For the sauce: 4 tablespoons butter; ¼ cup cornstarch; ¾ cup dark brown sugar, loosely packed; 1 teaspoon kosher salt; 2 teaspoons cinnamon; ¾ cup apple cider; Egg wash: 1 egg, room temperature; 1 tablespoon homogenized milk Pour mixture into pie shell and top with remaining cheese. 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