Best 5 Grandma Covingtons Cheese Apple Pie Crust Recipes
Indulge in a delectable treat with Grandma Covington's Cheese Apple Pie Crust, a culinary masterpiece that harmoniously blends sweet and savory flavors. This extraordinary pie crust is not just a vessel for the delectable apple filling; it's a star in its own right. Made with a combination of sharp cheddar cheese, butter, and flour, this crust offers a delightful crunch with every bite. As the pie bakes, the cheese melts and seeps into the crust, creating a golden-brown, flavorful masterpiece that perfectly complements the sweet and tangy apples. But that's not all! This article also features a collection of other tantalizing recipes, each offering a unique culinary adventure. Discover the secrets of creating the perfect apple filling, flaky pie crust, and a delectable streusel topping. With step-by-step instructions and helpful tips, this article equips you with the knowledge and confidence to recreate these culinary delights in your own kitchen. Embark on a journey of flavors and indulge in the goodness of Grandma Covington's Cheese Apple Pie Crust and the other delectable recipes featured in this article.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE PIE WITH CHEDDAR CHEESE CRUST
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.
GRANDMA'S APPLE PIE
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 229mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.
GRANDMA COVINGTON'S CHEESE APPLE PIE CRUST
A pie crust that adds the flavor of cheddar to any apple pie recipe.
Provided by Lisa Owens
Categories Pastry Pie Crusts
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.n
- Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.n
- Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.n
Nutrition Facts : Calories 160.4 calories, Carbohydrate 12 g, Cholesterol 7.4 mg, Fat 11.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 190.9 mg, Sugar 0.1 g
GRANDMA'S APPLE COBBLER
I live in Apple Country in Virginia, and look forward to early autumn and apple picking time. Right out of my Grandma's kitchen, warm Apple Cobbler served with cream or ice cream. Perfect for an autumn Sunday Dinner. DELISH!
Provided by Barbara Scott
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Make two crusts, one for the bottom, and one for the top of a 13x9 baking pan.
- 2. Preheat oven to 350 degrees. Place bottom crust in baking pan. Peel and slice apples and fill almost to the top (or according to your taste) of the 13x9 pan. In a one cup measuring cup, fill it to half a cup with sugar, add the two tbsp. flour, and mix well with a fork. Then add sugar to that mixture until it reaches the 1 cup mark. Pour into medium bowl and add another 1/2 cup of sugar. Mix, sugar, flour and spices with a whisk to blend. Sprinkle over apples. Spot with butter and add 1 cup of water to pour over apples.
- 3. Place top crust over apples and crimp sides closed. Using a fork, punch holes in top layer. Bake until brown and bubbly.
- 4. NOTE: If apples are hard, make slices thinner.
GRANDMA COVINGTON'S CHEESE APPLE PIE CRUST
A pie crust that adds the flavor of cheddar to any apple pie recipe.
Provided by Lisa Owens
Categories Pastry Pie Crusts
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
- Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
- Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 12 g, Cholesterol 7.4 mg, Fat 11.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 190.9 mg, Sugar 0.1 g
Tips:
- For a flaky crust, use cold butter and work it into the flour quickly. Overworking the dough will make it tough.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
- Be sure to chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch. If you press too hard, the dough will become tough.
- To prevent the bottom of the pie crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
- If you're using a store-bought pie crust, be sure to thaw it completely before using it.
- To make a lattice top crust, roll out the dough into a 12-inch circle. Cut 1-inch wide strips from the dough. Weave the strips together over the filling, starting from the center and working your way out.
- Brush the top of the pie crust with milk or an egg wash before baking. This will help the crust brown and give it a shiny finish.
- Bake the pie according to the recipe instructions. The crust should be golden brown and the filling should be bubbling.
Conclusion:
With these tips in mind, you'll be able to make a delicious and flaky pie crust that will impress your friends and family. So next time you're in the mood for a homemade pie, give this recipe a try. You won't be disappointed!
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