Best 15 Apple Cheese Potato Pie Recipes

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Apple cheese potato pie is a unique and delicious dish that combines the flavors of sweet apples, savory cheese, and tender potatoes. Originating in the Appalachian region of the United States, this comfort food is a staple in many households and is often served as a main course or side dish. With its crispy crust, gooey filling, and ease of preparation, apple cheese potato pie is sure to become a favorite in your home.

Here are our top 15 tried and tested recipes!

APPLE CHEDDAR CHEESE PIE



Apple Cheddar Cheese Pie image

Lot's of people like cheese with Apple Pie. Now the two come together in perfect harmony.

Provided by MACSBEACH

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, chilled
½ pound shredded sharp Cheddar cheese
¼ cup ice water
¼ cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 ½ cups white sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
  • Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

Nutrition Facts : Calories 595.8 calories, Carbohydrate 79.1 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 17.4 g, Sodium 269.4 mg, Sugar 46.9 g

APPLE, CHEESE & POTATO PIE



Apple, cheese & potato pie image

Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie

Provided by Liberty Mendez

Categories     Dinner

Time 1h40m

Number Of Ingredients 15

30g salted butter
1 tbsp vegetable oil
2 large onions, halved and finely sliced
½ bunch of thyme, leaves picked
30g plain flour
500ml vegetable stock
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
450g potatoes (we used Maris Piper), cut into 2-3cm chunks
3 apples, peeled, cored and chopped into 1-2cm chunks
150g mature cheddar, grated
300g plain flour, plus extra for dusting
70g cheddar, grated
150g cold butter, cut into cubes
1 egg, beaten

Steps:

  • First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
  • To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
  • Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
  • Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
  • Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.

Nutrition Facts : Calories 708 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

APPLE AND CHEESE PIE



Apple and Cheese Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 11

Butter, for greasing the pie dish
5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
1 cup coarsely grated sharp white Cheddar (4 ounces)
2/3 cup dark brown sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
1 egg white, beaten until frothy

Steps:

  • Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
  • Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
  • Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
  • Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

APPLE PIE WITH CHEESE, PLEASE



Apple Pie with Cheese, Please image

This apple pie has Cheddar cheese baked right inside! Cheddar lines the bottom of the crust and perfectly harmonizes with the apples. Just like you'd find flatbread with goat cheese and honey, the cheese baked right in with the apples provides a buttery and melty texture.

Provided by Diana71

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

1 (9 inch) frozen pie crust, thawed
6 slices Cheddar cheese
5 medium apples - peeled, cored, and thinly sliced
½ cup butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup brown sugar
¼ cup water
1 (9 inch) prepared pie crust, at room temperature
1 egg white
1 teaspoon water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Line the bottom of the pie crust with Cheddar cheese slices. Place apples into the crust in a circular fashion, layering slices on top of one another. Set aside.
  • Melt butter in a medium saucepan over medium heat. Add flour and mix well to combine, removing any lumps. Add white sugar, brown sugar, and 1/4 cup water. Bring to a slight simmer and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool, 5 to 10 minutes.
  • Pour butter mixture over apples to cover all slices. Top with additional pie crust; seal edges. Pierce the top with a fork to allow steam to release. Mix egg white and 1 teaspoon water together in a small bowl; baste over pie crust using a basting brush.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Continue to bake until golden and set, about 35 minutes more.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 36 g, Cholesterol 35.2 mg, Fat 20.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 9.6 g, Sodium 295.7 mg, Sugar 20.7 g

'BUTTER PIE' WITH APPLES & CHEESE



'Butter pie' with apples & cheese image

This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. Our version contains apples and thyme

Provided by Jane Hornby

Categories     Main course

Time 1h50m

Yield Cuts into 10

Number Of Ingredients 11

800g potato (we used Desiree), sliced into 5mm rounds
50g unsalted butter , plus 25g (optional)
2 large (not mild) onions , halved and thinly sliced
½ small pack thyme
2 Cox's apples
splash of lemon juice
500g all-butter shortcrust pastry , defrosted if frozen
plain flour , for dusting
175g mature Lancashire cheese , or cheddar, grated or crumbled
beaten egg , to glaze
pickled cabbage or beets, to serve (optional)

Steps:

  • Bring a pan of salted water to the boil, then cook the potatoes for 8 mins until just tender but not falling apart. Drain and leave to steam-dry in the colander.
  • Meanwhile, heat the butter in a wide pan. Stir in the onions, seasoning and the thyme, then cover and cook for 8 mins until translucent and turning golden. Peel and slice the apples, toss with the lemon juice, then cook with the onions in the now uncovered pan for 5 mins, stirring often. Mix in the potatoes, then leave to cool. Remove the thyme.
  • Cut just under two-thirds of the pastry from the block, squash into a round, then roll out on a flour-dusted surface until large enough to line a deep 23cm loose-bottomed tart tin, leaving a little excess overhanging. Fill the pastry case with layers of the potato and apple mix, and all but 1 tbsp of the cheese. Dot with the rest of the butter, if using, and season generously. Brush the overhanging edge of pastry with egg. Heat oven to 190C/170C fan/gas 5 and put a baking tray in the oven to heat up.
  • Shape the remaining pastry into a round, then roll out until just large enough to cover the top of the pie. Press the edges together. Trim the pie by pressing your thumb against the rim of the tin all the way around. Brush with egg, then cut slits to allow steam to escape. Slide the pie onto the hot baking sheet and cook for 1 hr, scattering with the remaining. cheese with 10 mins to go, until the pastry and cheese are golden. Serve warm or eat cold with the pickled cabbage or beets on the side.

Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

APPLE-CHERRY CREAM CHEESE PIE



Apple-Cherry Cream Cheese Pie image

A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. -Donna L. Rettew, Jonestown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 15

2-1/4 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar, divided
1 teaspoon vanilla extract
9 cups thinly sliced peeled McIntosh apples (about 11 medium)
1/2 cup all-purpose flour
1 teaspoon apple pie spice
1/4 teaspoon salt
1 can (14-1/2 ounces) pitted tart cherries, drained
2 tablespoons butter

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts :

APPLE PIE CHEESECAKE RECIPE BY TASTY



Apple Pie Cheesecake Recipe by Tasty image

Here's what you need: pie crusts, cream cheese, sugar, sour cream, vanilla extract, ground cinnamon, ground nutmeg, eggs, medium apples, water, sugar, ground cinnamon, ground nutmeg, cornstarch

Provided by Kathryn Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

2 pie crusts
24 oz cream cheese
1 cup sugar
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 eggs
3 medium apples, peeled, cored and cubed
1 cup water
⅓ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons cornstarch

Steps:

  • Preheat oven to 300˚F (150˚C).
  • Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
  • In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
  • Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
  • Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
  • After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
  • Turn up the oven temperature to 425˚F (220˚C).
  • In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
  • Once cool, spread apple pie filling over cheesecake.
  • Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
  • Brush with egg wash.
  • Bake for 25 minutes, until golden brown.
  • Chill until set then serve.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 69 grams, Fat 47 grams, Fiber 4 grams, Protein 11 grams, Sugar 39 grams

CHEDDAR-CRUSTED APPLE PIE



Cheddar-Crusted Apple Pie image

Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 8

1/4 cup all-purpose flour, plus more for rolling
Cheddar Double-Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg, lightly beaten, for egg wash

Steps:

  • Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
  • Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
  • Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
  • Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Nutrition Facts : Calories 458 g, Fat 20 g, Fiber 4 g, Protein 9 g

POTATO APPLE PIE RECIPE - (4.5/5)



Potato Apple Pie Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 11

2 Tbs butter
1 Tbs olive oil
1 onion, diced
1 1/2 lbs red potatoes, cut into larger bite-sized chunks
1/2 tsp salt
1/2 tsp sugar
3 Golden Delicious apples, peeled, cored, and cut into chunks
3/4 c water
1/4 c parsley
1 c Jarlsburg, shredded
1 double pie crust, prepared

Steps:

  • Preheat oven to 350. 1. Heat butter and olive oil in a large, heavy skillet. Add onions, potatoes, salt and sugar and saute for 15 minutes until the potatoes begin to be tender. 2. Add apples and saute for 5 minutes. Pour in the water and bring to a boil. Reduce heat and simmer (uncovered) for 10 minutes. 3. Stir in parsley. Pour the potato mixture into the pie shell. Sprinkle on the cheese. Top with crust. Crimp edges and cut slits into the top. 4. Bake for 35 minutes. Let sit for 20 minutes before serving.

CHEESE-POTATO SLAB PIE



Cheese-Potato Slab Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 16

3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon fine salt
3 sticks unsalted butter, cubed (keep cold in the freezer)
1 tablespoon white or apple cider vinegar
4 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Kosher salt
4 large red-skinned potatoes (1 1/2 pounds), unpeeled
2 gala apples, unpeeled
2 sprigs fresh thyme, leaves stripped
Freshly ground black pepper
3 tablespoons breadcrumbs
5 ounces mortadella or ham, thinly sliced
10 ounces white cheddar cheese, shredded
Heavy cream, for brushing

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
  • Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
  • Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
  • Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
  • Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

POTATO PIE



Potato Pie image

I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!

Provided by MarieRynr

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cut into quarters
1/4 pint milk
1 ounce butter
4 ounces grated strong cheddar cheese (or similar cheese)
salt and white pepper
2 -3 ounces white breadcrumbs, lightly crisped
melted butter, to brush over the top

Steps:

  • Boil the potatoes in salted water until cooked.
  • Preheat oven to 425*F.
  • Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
  • Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
  • Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
  • Brush with the melted butter.
  • Bake for 20 to 30 minutes or until golden brown.
  • Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

CHEESY POTATO PIE



Cheesy Potato Pie image

Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
1 onion, chopped
1/3 cup A.1. Original Sauce
2 cups hot mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
  • Mix potatoes and cheese; spread evenly over meat mixture.
  • Bake 12 to 15 min. or until heated through (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHEESE AND POTATO PIE



Cheese and Potato Pie image

Prepare yourself for a taste sensation when you serve up our Cheese and Potato Pie. Our spicy Cheese and Potato Pie is always a real crowd-pleaser.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

3/4 lb. red potatoes (about 2), peeled
2 cups flour
1/4 tsp. ground red pepper (cayenne)
1/2 cup butter, cut up
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
6 Tbsp. cold water
1 tsp. dried Italian seasoning, crushed
1/4 tsp. smoked paprika
2 carrots, finely shredded
1/2 cup chopped red onions
1 small yellow squash, peeled, seeded and thinly sliced

Steps:

  • Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
  • Heat oven to 375°F. Combine flour and pepper in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 1 cup cheese. Gradually add water, stirring until mixture sticks together; shape into 2 balls.
  • Place 1 ball on lightly floured surface; roll out to 11-inch round. Place in 9-inch pie plate. Place potatoes in crust; sprinkle with Italian seasoning and paprika. Top with layers of 1/4 cup cheese, carrots, 1/4 cup cheese, onions, 1/4 cup cheese and squash; sprinkle with remaining cheese.
  • Roll out remaining dough to 11-inch round; place over filling. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Cover edge of crust with foil.
  • Bake 45 to 50 min. or until golden brown, uncovering after 25 min.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 2 g, Protein 12 g

POTATO PIE



Potato Pie image

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Steps:

  • Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Nutrition Facts :

APPLE CREAM CHEESE PIE



Apple Cream Cheese Pie image

With just a handful of ingredients and a topping of apples, this smooth and fluffy, cream-cheese pie will put you at the head of the class with your family! The recipe is a favorite with Linda Duncan in Junction City, Oregon. You'll see why! LINDA'S TIP: "For a little tarter taste, try cherry pie filling with this pie. It's delicious!"

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1-3/4 cups apple pie filling
Dash ground cinnamon

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.

Nutrition Facts :

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and core your apples before slicing them. This will help to prevent the pie from becoming too mushy.
  • Don't overcook your apples. They should be tender but still hold their shape.
  • Use a good quality cheese. This will make a big difference in the flavor of your pie. Some good choices include cheddar cheese, Monterey Jack cheese, and Gouda cheese.
  • Grate the cheese before adding it to the pie. This will help it to melt evenly.
  • Bake the pie until the crust is golden brown and the filling is bubbly.
  • Let the pie cool for at least 15 minutes before serving. This will help the filling to set.

Conclusion:

Apple, cheese, and potato pie is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can make sure that your pie turns out perfect every time. So what are you waiting for? Give this recipe a try today!

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