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Maple, Apple, and Cheddar Pie

Makes: 8 servings
Prep 30 mins Cool 1 hr Bake 375°F1 hr
Maple, Apple, and Cheddar Pie
Ingredients
  •  Pastry for a Double-Crust Pie
  • 1/2  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 5  cups  thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
  • 1 1/2  cups  shredded white cheddar cheese (6 ounces)
  • 1/4  cup  maple syrup
  • 1  tablespoon  whipping cream
  • 2  tablespoons  maple syrup
  • 1/4  cup  toasted chopped pecans (optional)
Directions

1. Preheat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.

2. For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.

3. Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.

4. Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.

Pastry for a Double-Crust Pie
Start to Finish 15 mins
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/2 - 2/3  cup  ice water
Directions

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

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