cheddar apple pie + MIGHTYFIX OFFER

 

it is finally time for that apple pie i have been promising you guys all month long! this time i mixed things up a bit by adding some freshly grated old cheddar cheese into the pie dough & on top because the two flavours go hand in hand (& cheese literally makes everything better). BUT before i get into the details of this pie i wanted to let you know about a special promotion that mightyfix is offering for my modest marce readers! this month only, mightyfix is offering the bee's wax wraps for only $3 for the first month after signing up for the mightyfix! it includes both a medium & large sheet of bee's wrap & retails for over $18 after shipping. the promo code for the bee's wrap is MODESTBEESWRAPFIX & if you click here the promo code will be placed directly into your cart. shipping is free & you can add any other items they carry to ship free too!

now i am obsessed with all sorts of aged cheeses. maybe it is the italian in me, but the stinkier the better! the natural bees wrap is favourite way to store cheese so it doesn't dry out & you aren't wasting plastic wrap every time you cut a slice. the natural bee's wrap from mightyfix is made in vermont from organic cotton muslin, beeswax, jojoba oil & tree resin. the combination of ingredients & the infused fabric create a malleable food wrap that can be used again & again. the simple warmth of your hands naturally creates a seal & as the beeswax cools the material stiffens to hold the seal intact. it also has antibacterial qualities that help to keep food fresh! while my favourite thing to use it for is cheese, it is also perfect for baked goods, vegetables & fruit.

over the years i have become all about searching for reusable materials for healthy kitchens because i hate spending extra money on things that end up in the garbage.. plastic wrap, foil, parchment paper, etc. i honestly find this bee's wrap the most genius way to store food & replace those expensive rolls of plastic wrap. it is the same idea as silicon baking mats & never having to buy parchment paper again! to care for it you just wash it in cool water with a touch of soap, let it air dry & store it folded up like a kitchen towel.

now back to that pie! the base of this pie dough would be so good for savoury pies as well, i will definitely be making myself a chicken pot pie very soon. ultimate comfort food. growing up i used to see classmates eat apples & sliced cheddar cheese together. while a completely normal thing to do, i thought it was the weirdest thing ever! now here i am, adding cheese to my pies & wishing i wasn't such a stubborn little kid who missed out.

happy baking! xo

ingredients

for the dough

  • 3 cups all purpose flour, sifted
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, cold and cubed
  • 1/3 cup shortening, cold
  • 1 cup old cheddar cheese, finely grated plus more for topping
  • ½ cup ice water
  • 1 egg, whisked with 1 tablespoon of water for egg wash

for the filling

  • 5 cups sliced apples
  • 3/4 cup raw sugar
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon cornstarch

directions

for the dough

  • in a large mixing bowl stir together the flour & salt.
  • add the butter & shortening. using your hands or a pastry cutter, work in the solids until a pea-sized crumb mixture is formed.
  • sprinkle in the one cup of cheese & toss to combined.
  • add the ice water 1-2 tablespoons at a time until the mixture begins to come together. shape into disk, wrap in cling wrap & refrigerate for two hours.

for the filling

  • in a large mixing bowl toss together the apples, sugar, nutmeg, vanilla, lemon juice and cornstarch. set aside while you begin to roll out the dough. drain excess liquids.

for assembly

  • divide the dough into two equal potions; place half back in the fridge until ready to use for the top portion of the pie.
  • roll out the remaining dough to 1/4 inch thick and transfer to pie dish, pressing down & cleaning up the edges.
  • add the filling and evenly distribute throughout the baking dish.
  • using the remaining dough, roll out to 1/4 inch thick and create desired design. i used little pastry cutter leaves & piled them on top.
  • brush with egg wash & top with a little extra grated cheddar cheese. bake at 375 degrees for 45 minutes to 1 hour. if the crust begins to brown too soon, simply cover the top with foil.
  • let cool & set completely before serving.

this post was created in partnership with mightyfix. to get your own set of the mightyfix bees wrap for only $3 use the promo code MODESTBEESWRAPFIX or click the link here for it to be automatically added to your cart. thank you for supporting the brands that keep me doing what i love!

apple pie in a jar a.k.a apple butter

 

i FINALLY made it to the apple orchards this season! there is the cutest place called the apple bin around the corner from my house & they have acres + acres of apple trees. i got a huge buschel to get through the season (okay, more like the week) of baking with freshly picked apples! they even sell fresh apple cider, so i treated myself to a gallon of that too. wait till you see all the apple recipes i have in store for you! drinks, pies, more pies & this apple butter. it literally taste like apple pie in a jar & you can put it on just about anything. toast, pancakes, waffles or if you are anything like me.. a giant spoon! it is very easy to make, but a bit of a lengthy process so i would even suggest doubleing the recipe & gifting mason jars full of apple butter to friends! next i am off to the pumpkin patch tomorrow to purchase WAY too many pumpkins for the porch. it is an obsession & i can't get over how whimsical the white pumpkins are, they look like they come straight out of cinderella. have a great weekend, i hope you find yourself at an apple orchard or pumpkin patch too.

p.s. look at that shiny knife rack! i have been dying to have my collection of shun knives on display & peg + awl makes the coolest magnetic rack out of reclaimed wood. i just need one more knife for that last spot! i was scared we were going to crack the backsplash installing it, but we bought a stone/granite drill bit & it worked out perfectly!

ingredients

  • 4 pounds apples, peeled & chopped into cubes
  • 2 cups fresh apple cider (no-sugar added)
  • 3/4 cup light brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

directions

  • in a pot add the apples, cider, brown sugar & sea salt. simmer for 20 minutes until the apples have softened.
  • pour mixture into a blender & add the cinnamon, nutmeg, cloves, vanilla & lemon juice. puree until smooth.
  • add mixture back to the pot & cook in the oven at 250 degrees for two to three hours. stir every half hour.
  • remove from oven & let cool before placing into weck or mason jars.
  • refrigerate for up to two weeks.

spiced apple pie cake

 

happy september!!!! back to work, back to school (so glad i am no longer part of the latter category) calls for a cake. not just any old cake, but an APPLE PIE cake. actually though, it is filled with fresh apple pie filling, sandwiched between three layers of apple spice cake & finished off with cream cheese frosting. as if that wasn't enough, i decided to give it a drizzle in salted caramel because YOLO.

this special cake is not just to celebrate the beginning of a new month (the month that kicks off my FAVOURITE months.. hurry up october), but was also for my older sister's 30th birthday.. i mean 29th birthday! while her favourite cake is chocolate cake, her favourite dessert is apple pie. i figured in her thiry years she has had her share of chocolate cake, so it was time to create something a little more special. when she went away to university, i would send apple pies up with my parents any time they went to visit her. it seemed like the perfect opportunity to try & make a cake that taste just like those old memories. she absolutely loved it & said "this actually taste like pie" so that means it was a huge success! now i need to see what else i can whip up with apples because the apple orchards are starting to open here & i want to go apple picking so badly! what are you most looking forward to this month?! i don't know if it is sweater weather quite yet;)

ingredients

for the apple spice cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup grated apples, packed
  • 1 cup whole milk
  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

for the apple pie filling

  • 3-4 medium apples, peeled & thinly sliced
  • 1/2 cup dark brown sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

for the cinnamon cream cheese frosting

  • 1 pound unsalted butter, room temperature
  • 4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 ounces full fat cream cheese
  • salted caramel, optional

directions

for the apple spice cake

  • preheat oven to 325 degrees.
  • in the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar.
  • add the eggs one at a time, followed by the vanilla extract. mix until mixture is pale & fluffy.
  • beat in the grated apples & whole milk.
  • in a separate bowl sift the flour, baking powder, salt, cinnamon & nutmeg. gradually add to stand mixer at low speed.
  • evenly distribute batter amongst two greased 8-inch round cake pans or three greased 6-inch round cake pans.
  • bake each layer for about 15-20 minutes, or until a tooth pick inserted comes out clean.
  • let cakes cool completely before flipping & frosting.

for the apple pie filling

  • in a skillet over medium heat add the apples, brown sugar, butter, vanilla, cornstarch, cinnamon & nutmeg. toss to coat.
  • cook until the apples are tender & gooey just like apple pie.
  • set aside & let cool before using.

for the frosting

  • add butter, icing sugar, vanilla & cinnamon in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
  • turn mixture to medium speed & add the cream cheese one chunk at a time. beat for 30 seconds.
  • when you are ready to frost the cake start with a layer of cake, frosting then filling until you reach the last layer of cake. to ensure the filling stays inside the cake, create a thick border along the edges with the frosting.
  • frost the outside as desired & drizzle with salted caramel!