Cheddar Cheese Pie Recipes

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APPLE CHEDDAR CHEESE PIE



Apple Cheddar Cheese Pie image

Lot's of people like cheese with Apple Pie. Now the two come together in perfect harmony.

Provided by MACSBEACH

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, chilled
½ pound shredded sharp Cheddar cheese
¼ cup ice water
¼ cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 ½ cups white sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
  • Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

Nutrition Facts : Calories 595.8 calories, Carbohydrate 79.1 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 17.4 g, Sodium 269.4 mg, Sugar 46.9 g

TOMATO-CHEDDAR PIE



Tomato-Cheddar Pie image

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

Provided by Sam Worley

Categories     Herb     Onion     Tomato     Kid-Friendly     Dinner     Lunch     Cheddar     Summer     Sugar Conscious     Kidney Friendly     Cheese Week     Pie     Cheese     Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 18

For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
  • Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
  • Make the filling and bake the pie:
  • Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
  • Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
  • Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
  • Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
  • Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
  • Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
  • Do Ahead
  • Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

CHEDDAR PEAR PIE



Cheddar Pear Pie image

I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling - they expect apples but love the subtle sweetness of the pears. -Cynthia LaBree, Elmer, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 11

4 large ripe pears, peeled and thinly sliced
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 frozen pie shell (9 inches)
TOPPING:
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 311mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

CHEDDAR CHEESY MEAT PIE



Cheddar Cheesy Meat Pie image

This is from our Church cookbook, it's very simple and so yummy! Something different when you don't know what to do with ground beef. Serve it with mashed potatoes or French Fries and the kids will love it. This is the kid friendly version, you can spice it up with some chiles or hot pepper sauce if you want to. We like it as is served with HP sauce.

Provided by Leslie

Categories     Savory Pies

Time 50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

1 unbaked 9-inch pie crust, chilled
1/2 lb ground beef
1 medium onion, finely chopped
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated sharp cheddar cheese
1 1/2 cups milk
2 eggs
1 tablespoon Worcestershire sauce
1 minced garlic clove (optional)

Steps:

  • Brown ground beef with onion and garlic, drain fat off well.
  • Stir flour, salt and pepper over browned beef.
  • Spread mixture in pie shell.
  • Spread cheeses over this.
  • Whisk milk, eggs and worcestershire sauce together and carefully pour over ground beef and cheddar.
  • Bake at 400 degrees F for 35-40 minutes.

CHEDDAR CHEESE APPLE PIE



Cheddar Cheese Apple Pie image

Provided by Anne Thornton, Host of Dessert First

Time 3h15m

Yield 1 (9-inch) pie

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon fine sea salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup coarsely grated sharp cheddar cheese, firmly packed
5 tablespoons ice water, or more as needed
1 1/2 tablespoons cornstarch
1/3 cup sugar
6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 teaspoon grated fresh lemon zest
Pinch fine sea salt
2 tablespoons (1/4 stick) chilled unsalted butter, diced

Steps:

  • For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.
  • For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.
  • On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.
  • Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

APPLE PIE WITH CHEDDAR CHEESE CRUST



Apple Pie with Cheddar Cheese Crust image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling

Steps:

  • For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
  • For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
  • Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
  • Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
  • Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

CHEDDAR CHEESE AND ONION PIE



Cheddar Cheese and Onion Pie image

Categories     Cheese     Egg     Onion     Potato     Appetizer     Bake     Vegetarian     Cheddar     Fall     Winter     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

For pastry dough
3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water
For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Special Equipment
a pastry or bench scraper; a 9-inch tart pan or pie plate

Steps:

  • Make dough:
  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling and glaze while dough chills:
  • Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
  • Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
  • Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
  • Whisk remaining egg in a small bowl and reserve for egg glaze.
  • Assemble and bake pie:
  • Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
  • Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
  • Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
  • Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
  • Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

CHEDDAR PIE DOUGH



Cheddar Pie Dough image

The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield Makes two disks (enough for two 11-inch crostatas)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
Salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded sharp white cheddar cheese

Steps:

  • Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.

CHEDDAR PEAR PIE



Cheddar Pear Pie image

Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.

Provided by MommaChef

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

½ cup all-purpose flour
½ cup brown sugar
½ cup shredded Cheddar cheese
¼ cup butter
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
½ cup brown sugar
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
  • Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
  • Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 g

CHEDDAR CHEESE PIE



Cheddar Cheese Pie image

A fabulous easy recipe that can be used as a main course or side dish. Sure to please any cheese lover.

Provided by VLizzle

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 6

1 (9 inch) pie crusts
4 eggs
1/3 cup heavy cream
12 ounces cheddar cheese, grated (I recommend Cabot Preferred Stock)
6 scallions, thinly sliced
1/4 cup toasted chopped walnuts or 1/4 cup pecans

Steps:

  • Preheat oven to 350.
  • Bake pie crust for 10 minutes.
  • Mix eggs, cream, cheese & scallions in a large bowl and pour into the prepared pie crust.
  • Bake for 10 minutes.
  • Sprinkle the toasted nuts on top of the pie and bake for an additional 20 minutes.
  • Let cool and enjoy.

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