I’m definitely on a cheese kick around here, so much so that I’ve made Jaime’s Apple + Cheddar Pie twice in one week. I think this might be due to the fact that I’m knocked up with kid number 3. I’m craving so much cheese I’m beginning to wonder if I’m going to give birth to a giant block of cheese, with some jalapenos on the side. I’ve taken my craving and Jaime’s pie and made what even the non preggos (like my husband and kids and neighbor) sing praises for my bravery. You see, I took those homemade cheese crackers I made (I made a TON) and turned them into a crust for the apple pie. As if that wasn’t enough I attempted 2 variations of crust. One is a more traditional pie crust and the other closer to a graham cracker crust. Both equally exciting and delicious.
Apple Pie Filling 1 of 10
Cheese Cracker Traditional Pie Crust 2 of 10
Placing Crust Into The Pan 3 of 10
Filled Pie Ready To Bake 4 of 10
Baked And Ready To Eat 5 of 10
Butter And Cheese Cracker Crumbs For The Other Crust 6 of 10
Forming The Crust 7 of 10
Filling With Apples 8 of 10
Look At The Pretty Pie 9 of 10
That’s Going Fast 10 of 10
I decided to try two versions of cheez-it crust because I wasn’t sure which one would taste the best…jury is still out.
For a more traditional pie crust:
1 ¼ cups of finely crushed cheese crackers
1 ¼ cups of flour
1 teaspoon of sugar
3/4 cup of chilled, cubed, unsalted butter - I reduced the amount of butter because the crackers have butter in them and make sure you use unsalted.
6-8 tablespoon ice cold water
few pats of butter for the top
Blend in a food processor. Add butter and pulse until crumbly. Now add 6-8 tablespoon ice cold water until a dough forms. Place the dough between two sheet of plastic wrap, form into a ball and chill for 30 minutes. Make your apple pie filling. Remove from fridge and roll out in one large circle. Place into pie pan with edges hanging way over. Fill with the apple pie filling, place a few pats of butter on top and fold the crust over the top, leave a few inches around the center as a vent (it’s sort of a rustic pie, but since this crust is new I wanted to use a pie pan). Bake at 350 degrees for 30 minutes or until apples are tender. Remove and place cheddar cheese over the top and put back in the oven for 5 to 10 minutes. Serve warm.
For the second crust I wanted it to have an even stronger cheez-it flavor so I decided to try a graham cracker type.
½ cup of finely crushed cheese crackers
5 tablespoons of melted, unsalted butter
Mix crushed cheese crackers with 5 tablespoons of melted, unsalted butter. Press into pie pan and bake for 10 minutes. Remove and fill with apple pie filling and bake for 30 minutes at 350 degrees. Remove from oven and place slices of cheddar cheese over the top and put back in the oven for 5 minutes.
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