Vermont Cheddar Pie Recipes

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CHEDDAR CHEESE AND ONION PIE



Cheddar Cheese and Onion Pie image

Categories     Cheese     Egg     Onion     Potato     Appetizer     Bake     Vegetarian     Cheddar     Fall     Winter     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

For pastry dough
3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water
For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Special Equipment
a pastry or bench scraper; a 9-inch tart pan or pie plate

Steps:

  • Make dough:
  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling and glaze while dough chills:
  • Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
  • Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
  • Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
  • Whisk remaining egg in a small bowl and reserve for egg glaze.
  • Assemble and bake pie:
  • Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
  • Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
  • Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
  • Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
  • Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

VERMONT MCINTOSH APPLE PIE WITH CHEDDER CRUST



Vermont McIntosh Apple Pie With Chedder Crust image

This a such a tasty apple pie with an awesome chedder pie crust that's real satisfying.

Provided by Nancy Allen @mawmawnan

Categories     Pies

Number Of Ingredients 15

1 1/2 cup(s) all-purpose flour
1/2 cup(s) shortening
1 1/2 cup(s) grated chedder cheese
4 to 6 tablespoon(s) ice water
FILLING
2 medium mcintosh apples, peeled, cored and thinly sliced
1 tablespoon(s) water
1 tablespoon(s) brown sugar
1 tablespoon(s) cinnamon
1/2 cup(s) sugar
2/3 cup(s) heavy cream
1/4 cup(s) grated rind and juice of one orange or lemon
1/4 cup(s) sherry (i used apple cider)
3 - eggs,well beaten
- can add a meringue on top

Steps:

  • Preheat oven to 400F. Combine first 4 ingredients together for your pie crust. Roll out and press into a 9 inch pie plate, set aside.
  • Cook the apples in the water until soft. Add the brown sugar and cinnamon, then the sugar , cream, rinds and juice of fruit (apple or orange) and sherry or cider, and eggs. Pour into pie crust. Bake for 15 minutes, then lower oven to 325F and bake an additional 40-45 minutes until pie is pretty set not jiggly. Cool. Top with meringue.

TURKEY POTPIE WITH A BISCUIT CRUST



Turkey Potpie with a Biscuit Crust image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces
Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water)
Coarse sea salt, for sprinkling

Steps:

  • To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
  • Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
  • To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
  • In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
  • Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
  • To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
  • Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY



Mini Broccoli Cheddar Quiches 3 Ways Recipe by Tasty image

Here's what you need: nonstick cooking spray, large eggs, heavy cream, whole milk, Private Selection™ Himalayan Pink Salt, Private Selection™ Black Pepper, pre-made pie crust, Private Selection™ Handpicked Broccoli Florets, Private Selection™ Center Cut Bacon, red onion, Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar, fresh chives

Provided by Kroger

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
5 large eggs
¼ cup heavy cream
¼ cup whole milk
½ teaspoon Private Selection™ Himalayan Pink Salt, plus more to taste
¼ teaspoon Private Selection™ Black Pepper, plus more to taste
1 pre-made pie crust, chilled
½ cup Private Selection™ Handpicked Broccoli Florets
4 strips Private Selection™ Center Cut Bacon, cooked
3 tablespoons red onion, diced
½ cup Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar
2 tablespoons fresh chives, minced

Steps:

  • Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
  • In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
  • Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
  • Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
  • Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
  • Pour the egg mixture into each of the muffin cups until just filled.
  • Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
  • Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
  • Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
  • Enjoy!

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