Monday, December 10, 2012

Maple, Apple, and Cheddar Pie

I love cheddar cheese on my apple pie . . . it's a salty/sweet kind of thing.  This recipe bakes the cheddar right into the pie with a touch of maple syrup . . . served with a scoop of ice cream and you'll have it all goin' on!

Maple, Apple, and Cheddar Pie

1 Pie Crust
1 Tube Crescent Rolls
1/2 Cup Sugar
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
4 Medium Cortland Apples
1 1/2 Cups Shredded Sharp Cheddar Cheese
1/4 Cup Maple Syrup
2 Tablespoons Maple Syrup 

Preheat oven to 375 degrees F. 

Place the pie crust into a 9-inch pie pan or plate and set aside.

Peel and thinly slice the apples; set aside..

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.  

Trim pastry even with edge of pie pan. Place crescent roll triangle on the top leaving slit-sized gaps between triangles, you will have to trim them a bit so that they don't overlap to much.  

Fold crescent roll edge under bottom pastry. Crimp edge as desired.  Use crescent roll scraps to make a design on the top, if desired.

Cover the pie loosely with foil to prevent over browning.

Bake in the preheated oven for 45 minutes.  Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. Cool for 1 hour. Serve slightly warm with a scoop of vanilla ice cream.

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