My mother used to make the most wonderful cheddar/apple pie. The combination is mouthwatering. She used to use yellow sharp cheddar but here Giada uses white. That's OK. It still looks like what Mom used to make. Serves 6
Ingredients
Butter, for greasing the pie dish
5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
1 cup coarsely grated sharp white Cheddar (4 ounces)
2/3 cup dark brown sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
1 egg white, beaten until frothy
Directions
Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/apple-and-cheese-pie-recipe/index.html?oc=linkback
There are several food pairings that I like. Apples and cheese, blue cheese and figs, chili and fritos....Ok. That's enough. But here's a recipe for the NEW thing in cooking...salt and caramel. And paired with apples? Yummy. It's from the Food Network kitchen so it's got to be good. Makes 6-8 servings
Ingredients
1/2 cup granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt, plus more for sprinkling
1 stick salted butter
2 teaspoons apple cider vinegar
2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces
3 tablespoons finely crushed gingersnaps (about 4 cookies)
1/2 teaspoon ground cinnamon
6 sheets frozen phyllo dough, thawed
1/2 cup cold heavy cream
Confectioners' sugar, for dusting
Directions
Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.
Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.
Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.
Photograph by Kana Okada
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salted-caramel-apple-strudel-recipe/index.html?oc=linkback
