Cheddar and Apple Pies
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 53, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 4 G., fiber 1 G., cholesterol 19 mg, sodium 84 mg, sugar 3 G.
Calories 53, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 4 G., fiber 1 G., cholesterol 19 mg, sodium 84 mg, sugar 3 G.
The classic American combination of apples and cheddar cheese fills these crumbly pastry pies. Eat them as an appetizer or serve them as a side dish with roast turkey. Topped with poppy seeds and sesame seeds, these pies taste as wonderful as they look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- 1 small onion, sliced into thin half rings
- 2 Granny Smith apples, peeled and cut into 0.5cm cubes.
- 1 teaspoon of sugar
- A pinch of ground ginger
- 1 tbsp + 2 tsp chopped fresh thyme
- 1/4 tbsp. + 4 tsp. cheddar cheese spread
- 2 layers of chilled pie dough (from a 400g package)
- 1 large egg
- 1 tbsp. white sesame seeds
- 1 tbsp. poppy seeds
- Special equipment: cookie cutter with a diameter of 10 cm.
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Recipes with similar ingredients: French dough, apples, cheddar cheese, poppy, sesame, ground ginger, thyme
Cooking the dish according to the recipe:
- In a medium skillet, melt 1 tablespoon of butter over medium-low heat. Add the onion, a pinch of salt, and some freshly ground black pepper. Cook, stirring frequently, until the onion is soft and caramelized, 8-10 minutes. Add 2 tablespoons of water and scrape up any browned bits from the bottom and sides of the pan.
- Increase the heat to medium-high. Add the apples and cook, stirring, until softened, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 tablespoons thyme, and another pinch of salt. Cook, stirring, until the apples are very soft and light golden, about 6 minutes more. Add 1/4 cup of the cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
- Preheat oven to 175°C, line 2 baking sheets with parchment paper.
- Place the pie dough on a cutting board or clean work surface. Cut out 8 circles, each 10 cm in diameter; gather and reroll the scraps of dough to cut out more circles, if necessary. Beat the egg in a small bowl with 1 tablespoon of water.
- Spoon about 1/4 tablespoon of the apple filling into the center of the dough circle, then top with 1/4 teaspoon of the remaining cheese spread. Brush the edges with a little beaten egg and fold the dough into a semicircle. Press out any air and crimp the edges with a fork. Transfer the pies to one of the prepared baking sheets. Repeat with the remaining dough and filling.
- Brush the pies with beaten egg and sprinkle with sesame seeds, poppy seeds, and the remaining 1 tablespoon of thyme. Bake until golden brown, 20-25 minutes.
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