Chef Joey Zs Apple Pie With A Cream Cheese Crust Recipes

APPLE PIE WITH CREAM CHEESE CRUST

Steps:

• To simplify this recipe, make the dough for the pie crust on day one, and do the filling, assembly and baking on day two.
• To make the pie crust, first cut the cold butter and cream cheese into 1/2 inch cubes. Place in a bowl and freeze while you do the rest.
• In a large mixing bowl, sift in the the flour, baking powder and salt. Add the sugar and stir well to combine.
• Now add the frozen butter and cream cheese cubes and toss them through the flour. Working quickly, use your fingertips to rub both into the flour until evenly dispersed. The mixture should look like coarse breadcrumbs with larger, pea-sized bits of butter scattered through it.
• Stir the vinegar into the cold water. Add 2 tablespoons of this to the dough and bring it together using a spatula. Only if it feels dry, add the third tablespoon. You want a soft but not sticky dough.
• Turn the dough out onto a lightly floured silicone mat (the mat prevents sticking). Knead it very lightly to bring it together, then press it into a disc and cut into two equal pieces. Form each piece into a ball and wrap tightly in clingfilm. Refrigerate at least two hours, but overnight is best. The dough will puff up a bit in the fridge because of the baking powder.
• Before you roll the dough, lightly grease a 9" pie dish (glass preferred) and set it aside.
• Unwrap one half of the chilled dough and place it on a lightly floured silicone mat. Flour the top as well and roll the dough out into a 12" circle, making sure it's even all around, rotating the mat every so often. (If the dough feels too firm to roll out, let it sit out for a few minutes. And if you find the dough sticking to the rolling pin, place a piece of clingfilm in between and roll over it.)
• Now fold the circle of dough in half and then half again, to create a quarter. Lift and place it in the center of the pie dish. Unfold it and press it gently into the dish, making sure it's sticking to the sides in particular. Trim the dough around the edges and use the scraps to patch up any torn or thin bits in the crust. (Save the remaining scraps). Place the pie dish in the fridge for at least one hour.
• Now roll out the second half of the dough on the mat again, this time into a 10" circle for the top crust. Slide the mat onto a tray and place it in the fridge as well.
• Now make the filling. Peel and core the apples, then cut each into 1/2 to 3/4th inch pieces. A few bigger pieces here and there add some texture. Add the chopped apples to a bowl and stir the lemon juice through. Then add the cinnamon, sugar and cornflour. Stir very well to combine and disperse the cornflour. Let the apples rest for about 20 minutes until some juices are released.
• Now get out the chilled pie dish with the bottom crust. Spoon the filling into it (along with the juices) and spread it out evenly.
• Bring the chilled top crust out of the fridge and gently peel it off the mat, lift and place it over the apples. Pinch the edges of the top and bottom crust together to seal them well.
• Now roll out any remaining scraps of dough and use cookie cutters to cut out whatever shapes you like. Press them onto the top crust. Cut an X in the center of the pie to act as steam vents. Now place the entire pie back in the fridge for one hour at least.
• When ready to bake, preheat the oven to 190 C. Get the chilled pie out of the fridge and brush the top with the cream and water mixture. Optionally, sprinkle on some coarse granulated sugar for extra crunch.
• Bake the pie for one hour, rotating it if needed to ensure even browning. At the end of the hour, poke a toothpick in the center of the steam vent and see if the apples still have a little bite to them. If you want them softer, cover the top of the pie with foil, lower the temperature to 175 C and continue baking for 10 to 15 minutes. Also check that the sides and bottom are browning well, moving the dish to the lower rack in the oven if needed (although in smaller ovens like mine, it's easy to burn the bottom of the pie so keep an eye on it.)
• Once the filling is bubbling on the edges of the pie and through the steam vent (you will be able to hear this even if you can't see it), your pie is done! Take it out of the oven and let it rest and cool for at least two hours at room temperature. It slices easier after a chill in the fridge but warm apple pie is irresistible so messy slices are ok! Serve with vanilla ice cream of course.
• Cover the dish with foil and store in the fridge for 3 to 4 days, or freeze the slices in an airtight container for about a month. Leftover pie tastes best when gently reheated. Happy baking!

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM

Steps:

• For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
• For the filling: Preheat the oven to 450 degrees F.
• Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
• Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
• For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
• Serve the pie with the whipped cream.

HARVEST APPLE PIE

Steps:

• First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
• Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
• Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
• Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
• Cool at least 3 hours before serving.

APPLE-CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.

CHEF JOHN'S EASY APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
• Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

APPLE CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.