Apple cheddar pie

I went apple picking a couple of weeks ago. I bought cheddar at the farm store.

'Nuff said.



INGREDIENTS:
- a double pie crust (recipe coming soon)
- 3 lbs of apples
- 1 cup of brown sugar
- 2 tbsp of corn starch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- a pinch of ground cloves
- a pinch of salt
- 4 oz sharp cheddar
- not pictured: 1 egg, whisked with a tbsp of water
- optionnal: a pinch of granulated sugar


RECIPE:
- preheat your oven at 425F
- peel, core and slice the apples thinly (I used a mandolin for perfect uniform slices)

Note: if you want, you can sprinkle a little lemon juice on the apples here to keep them from browning too much
- add the sliced apples, sugar, starch and spices to a large bowl and mix until the apple slices are well coated with the spice mixture

- roll out the first crust, place in a buttered pie dish and grate the cheddar

- pour the apple filling into the dish, sprinkle a healthy dose of grated cheddar on top and cover with the second rolled crust

- trim the excess dough (leave about 1 inch of dough around the dish), press the top and bottom dough together so they seal, tuck the dough under and crimp away!

- with a sharp knife, make a few slits on top the the pie crust to allow steam to escape during baking, brush over with a little egg wash and sprinkle with granulated sugar

- bake at 425F for 25 minutes, then lower the heat to 350F and bake for an additional 30 minutes
- ta-da!!!

Blueberry and cherry pie

My favorite part of summer? Fresh fruit galore!

I've been stocking up on fresh cherries because well, I love them! And what better to do the other day when it started pouring down outside and I couldn't enjoy my Sunday? Yes, you guessed it right: Ch-ch-ch-cherry pie! And since I had a few leftover blueberries that were threateneing to go bad, I decided to use them up in a beautiful sweet pie!

Here's how I did it.



INGREDIENTS:
- 2 cups of fresh blueberries
- 2 cups of fresh cherries, stemmed and pitted
- zest and juice of 1/2 lemon
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 pie crust (click here for a recipe)
- a small piece of butter and a pinch of flour to grease and dredge the dish (not pictured)


RECIPE:
- preheat your oven at 375F
- Pit and stem the cherries, and mix them with the blueberries, lemon zest, juice, cornstarch and sugar and let rest at room temperature until ready to use

- grease the pie dish with butter and dredge with flour, then roll out the pie crust thinly (about 1/8") and place gently in the center of the dish

- scoop the pie filling in the center of the crust and trim the extra dough

- if you are feeling artistic, feel free to use the dough trimmings to decorate your pie

- bake the pie at 375F for about 45 minutes, or until the dough is just golden and the filling is cooked and bubbly

- this delicious fruity, summery and juicy cherry-blueberry pie is best enjoyed warm with a dollop of sour cream or vanilla ice-cream!