Apple cheese breakfast pie March 14, 2015Posted by aquillam in Astronomy.
What better way to start the Pi day of the century and then with an easy cheese and apple pie.
Start with a crust for a 9 inch pie. I haven’t had any time to bake this week, so I used Pillsberry.
Thinly slice two apples. I like a mix of a sweet and a tart but firm baking apple, but this morning my fruit bowl contained two pink ladies, so that’s what I used. Arrange as many of the slices as you can on about one third of the piecrust, leaving about an inch margin for sealing the edges. I’m usually left with about a quarter of an apple that I can’t get on the crust.
Next up, 4 to 5 ounces of cheese. I like a sharp cheddar, like a Vermont or Glouchester, combined with something smoked, like a smoked Gouda. I don’t like too strong of a smoky flavor, so I’ll usually use about 1 ounce of smoked Gouda for 3 ounces of cheddar. Lee that she is as evenly as possible across the top of the apples.
What’s the edge of the piecrust. Fols the empty half of the crust overtop of the filling, and seal the edges. If you don’t seal the edges, the cheese tends to leak out and scorch on your pan and you end up with a burned-bottom pie, and that’s no good.
Bake in a 400° oven for about 50 minutes, give or take about 10 minutes. Since there’s no thickener, the only thing you have to worry about is getting the crust cooked, so the pie is done when it’s a beautiful golden brown.
Allow it to cool for about 10 minutes before cutting or oily cheese gushes out all over the place.
Serve at 9:26 on March 14, 2015, for pi day of the century, or any other time you feel the need for quick and easy breakfast pie.