I was in New York for business in the 80's and I had lunch at the Bloomingdales Cafe. They were famous for their large slice of Apple Pie topped with a thick piece of melted Cheddar Cheese. My Grandmother put Cheddar Cheese on her Apple Pies. I loved it.
|Apple Pie Filling topped with Sharp Cheddar Cheese.|
Here's another option for serving Apple and Cheddar Cheese
Apple Cheddar Cheese Tarts
Here's what you'll need:
Preheat the oven to 350 degrees.
2 Regular sized Muffin Tins sprayed with Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper.
1 1/4 C Brown Sugar, divided
3/4 C Granulated Sugar, divided
18 TBS Butter room temperature, divided.
2 Large Eggs
1 tsp Vanilla
1 1/4 C Flour
1 3/4 C Rolled Oats
1 tsp Baking Powder
1 tsp Cinnamon, divided
1/2 tsp Salt
6 Jonagold Apples peeled, cored and finely chopped.
2 tsp Cornstarch
1/2 tsp Nutmeg
Thick slices of Sharp Cheddar Cheese.
In a Large Mixing Bowl with a Hand Mixer:
16 TBS Butter
1 C Brown Sugar
1/2 C Granulated Sugar
Beat until Creamy Smooth.
Beat to combine well.
1/2 tsp Cinnamon
Mix just until combined.
Use a 1 3/4" Cookie Scoop and drop the dough into each Muffin Tin Cup.
Press evenly to create a Cup. You can use the bottom of a Glass Shot Glass to evenly create the Dough Cups.
Bake for 15 - 20 minutes.
Remove to a Rack and immediately re press the Cups with the Shot Glass.
Leave the Oven on to reheat the Cups once they're filled and topped with Cheese.
Allow to Cool for 10 minutes.
Transfer the Cups to the Sheet Pan.
In a Skillet on Medium High Heat:
2 TBS Butter
Heat until melted.
Sautée for 5 minutes, until soft and tender.
Remaining 1/4 C Brown Sugar
Remaining 1/4 C Granulated Sugar
Remaining 1/2 tsp Cinnamon
Stir to combine well.
Continue cooking for 5 minutes, stirring often.
Divide the Filling evenly among the Cups.
Top each with a Slice of Cheddar Cheese, to cover the entire top.
Return to the Oven just until the Cheese begins to melt.
Remove and transfer to a Serving Platter.
Peace in the Kitchen!