Two-Apple Cheese Pie
America's favorite pie just got better with an orange-scented apple filling made with two types of apple and cheddar cheese.
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated orange peel
3 1/2 to 4 cups (3 to 4 medium) each Washington Golden Delicious and Granny Smith apples
Pastry for 1 (9-inch) double-crust pie*
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
- Combine sugar, flour and orange peel; mix well. Toss with apples. Spoon into pastry-lined 9-inch pie pan. Sprinkle with cheese. Adjust top crust. Seal and flute edges; cut vents in crust.
- Bake in a preheated oven at 425°F (220°C) for 25 minutes; reduce temperature to 400°F (205°C) and bake another 20 minutes or until apples are tender. If necessary, cover edges of pie with foil part way through baking time to prevent over-browning.
- Serve warm.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.