Apple Pie With Cheddar Cheese Classic Vermont Dessert

Apple Pie With Cheddar Cheese Classic Vermont Dessert The vermont apple pie has a flaky double crust topped with a thick slice of warm (but not melted) cheddar cheese. the sharp, tangy cheddar is the perfect complement to sweet, mellow apples and brown sugar. in fact, apple pie is always supposed to be served with cheese, by legal statute, although a glass of milk or a scoop of ice cream are. Place oven rack in the middle position and preheat oven to 425°f. once preheated, bake pie for 20 minutes. reduce oven temperature to 350°f and bake for 35 to 45 minutes longer or until crust is golden brown, apples are tender and filling is bubbling thickly. cover the edge with foil if browning too quickly. cool apple pie to lukewarm or room.

Apple Pie With Vermont Cheddar Cheese Recipe Yankee Magazine Roll out 1 flaky piecrust disk and line a 9 inch pie tin. arrange apples. cover with second flaky piecrust disk. make several slits in the top for escaping steam and crimp edges firmly. brush top crust with milk and sprinkle with remaining sugar. bake 10 minutes. reduce heat to 350°, and bake 50 minutes longer. Keep chilled. let stand at room temperature for 15 30 minutes before. rolling out. in a medium bowl, toss the apples with the sugars, apple pie. spice, flour, and lemon juice. let sit for at least 30 minutes while you. prepare the crust. roll out a larger disk on a lightly floured surface to a. large circle. To prepare the dough add the flour, sugar, cheese, and butter to a food processor and pulse 8 10 times to combine. a few tablespoon at a time, add the iced water and pulse 2 3 times in between each addition. repeat this until a dough forms. place the dough on a floured surface and form the dough into a ball. Using your hands, flatten each half into a 1 inch thick disc. wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days. make the filling: in a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1 3 cup cheese together until thoroughly combined.

Vermont Cheddar Apple Pie вђ Lark At Home To prepare the dough add the flour, sugar, cheese, and butter to a food processor and pulse 8 10 times to combine. a few tablespoon at a time, add the iced water and pulse 2 3 times in between each addition. repeat this until a dough forms. place the dough on a floured surface and form the dough into a ball. Using your hands, flatten each half into a 1 inch thick disc. wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days. make the filling: in a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1 3 cup cheese together until thoroughly combined. To make a cheddar cheese apple pie that serves 8, begin by preheating your oven to 375°f. combine all purpose flour and salt in a large bowl and then cut the cabot into the mixture until it reaches a crumbly texture. next, mix the egg, apple cider vinegar and cold water together and add to the flour blend. Preheat over to 425f. in a large bowl, toss together the apples, sugar, flour, vanilla, salt and spices. set aside. roll out the pie crust and fit into a 9 inch pie dish, trimming the edges and crimping if desired. pour the apples into the crust and arrange evenly.