From Martha Stewart Living Omnimedia
A hint of cheddar cheese in the pie crust lends a savory contrast to the traditional apple filling. Cutting steam vents in the top crust allows excess moisture to escape and lets you see the juices bubbling.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
cheddar crusted apple pie

Courtesy of Martha Stewart

Serves: 10

Total Time: 4 hr

Prep Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    4 tablespoon(s) all-purpose flour, plus more for rolling
    1 recipe Cheddar Double Pie Crust Variation
    2 tablespoon(s) fresh lemon juice
    4 pound(s) Granny Smith apples
    3/4 cup(s) sugar
    1 teaspoon(s) ground cinnamon
    1/2 teaspoon(s) salt

Directions

    Preheat oven to 425 degrees F, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
    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. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
    With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees F, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
 

From Country Living
Keep the cookie jar filled with these simple, glistening treats.
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Nutritional Information
(per serving)

Calories    144
Total Fat    8.9g
Saturated Fat    --
Cholesterol    34.4mg
Sodium    114mg
Total Carbohydrate    13.2g
Dietary Fiber    0.89g
Sugars    --
Protein    3.2g
Calcium    --
 
Getty Images/StockDisc
Yields: 2 dozen cookies
Oven Temp: 350

Ingredients
    U.S.        Metric    Conversion chart
Vegetable-oil cooking spray
3    cup(s) flour
3    teaspoon(s) baking powder
1/2 teaspoon(s) salt
1    cup(s) sugar
6    tablespoon(s) butter, softened
6    tablespoon(s) vegetable shortening
3    eggs, separated
1 1/2 teaspoon(s) almond extract
1/4 cup(s) orange juice
1    cup(s) almonds, sliced
Directions

Prepare the dough: Preheat oven to 350 degrees F. Lightly coat two large baking sheets with cooking

spray. Set aside. Sift flour, baking powder, salt, and sugar into a large mixing bowl. Cut in butter

and vegetable shortening with a pastry blender or two knives
in egg yolks.
Beat egg whites: In a medium bowl, beat egg whites and almond extract with mixer until soft peaks

form -- about 3 minutes. Fold whites into dough. Mix in orange juice.
Cut the cookies: Turn out dough onto a lightly floured surface and knead briefly until dough comes

together and is smooth -- about 2 minutes.sense Roll out dough into a 9- by 12-inch rectangle about 1/2

inch thick. Using a fluted pastry cutter or a sharp knife, cut down the 12-inch length of the

rectangle to divide the dough into four 3-inch-wide strips. Cut each strip into four 3-inch squares.

Cut along the diagonal of each square to form 24 triangles.
Bake the cookies: Place cookies on baking sheet and sprinkle almonds over each cookie. Press almonds

lightly into dough. Bake until edges are lightly browned -- 7 to 10 minutes. Remove from baking sheet

and cool on a wire rack. Store in an airtight until dough resembles coarse meal. Mix
container .

Apple-Pear Butter Pie with Gingersnap Crust

Remember that Apple-Pear Butter I shared with you yesterday DR REBORN? Well, I had another ulterior motive for making it. This pie.

I was flipping through Southern Living and spotted a recipe for an Apple Butter Pie. For days, it consumed a good portion of my thoughts. I knew I just had to make it.

This pie is a little off the traditional fall pie path. Sure, it has plenty of fall flavors, but it’s a cold pie. I usually think of warm, toasty pie this time of year. But, this beauty changed my mind.

Apple-Pear Butter Pie with GingersnapWeb Application Firewall Crust is a cool, creamy pie full of delicious fall flavors!

First, there’s the gingersnap crust. I’m not a huge fan of gingersnaps, but they are absolutely perfect for this pie crust. It’s one of those super simple two-ingredient crusts that you can make in just a few minutes.

The filling couldn’t be simpler. We’re talking 4-ingredients-simple.reenex facial I used my homemade Apple-Pear Butter, but you can absolutely use store-bought apple butter.

I decided to top off the pie with a layer of cinnamon whipped cream. You know that there’s never too much cinnamon in anything for me. If you want to dial it back, sweetened whipped cream will do. Then, just add some chopped gingersnaps top it all off.

I truly could not like this pie more. It is delicious, simple, and gorgeous. What more could you want?