The Behind the Curtain Dessert Challenge is all about baking and making sweets. Every month we are given two required ingredients to work with. This month it was Apples and Cinnamon. This indeed very seasonal with the apple orchards in almost full swing. This month I present you with a really cool reverse concept of a classic dessert: Cheddar Pie Apple and Cinnamon.
I was really at a loss at first because I wanted to try something original, not an easy task with a pretty basic ingredient duo. But then I came across this recipe where the apple was hollowed out, refilled with an apple pie filling and then baked with a simple lattice work crust on top.
The lattice work is really simple too, all you need is to buy is pre-made crescent roll dough and cut 4 small slices off per apple. This recipe has a bit of cheese added to the filling as well. The result was a mix of sweet dessert with a touch of savory from the aged cheddar I used. Best to eat it once it has just cooled a bit but the cheese is still melted.
Cheddar Pie Apple and Cinnamon
- 6 apples Fuji or red delicious
- 3/4 cup white cheddar
- 1 tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1 can crescent roll dough
- 1/2 egg white
- Preheat the oven to 375 degrees F.
- Cut off the top of the apple. Scoop out the inside with a melon baller. Cut and throw away core. Cut the nice apple flesh left into small cubes.
- Cut up the cheese the same size than the apples and place in a bowl with the apple pieces.
- Mix apples, cheese, brown sugar and cinnamon well. Fill apples with mixture.
- For pie crust roll out dough and cut into 4 pieces per apple. Arrange in a simple lattice and brush with egg white.
- Place in a deep pan and fill with a 1/2 inch of water. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 20 minutes.
I only made 2 apples so I had plenty of leftover crescent dough as well as some pie filling. Just enough to make 3 apple turnovers!