Remember those mouth-watering Quick and Easy Homemade Cheeze-it’s our good friend Macki whipped up for us last week? Ya, the ones that – if you’re like me – you started making that night and haven’t quite stopped. Good news, she is back and has taken those healthy and delectable cheesy treats to a whole new level…

I’m definitely on a cheese kick around here, so much so that I’ve made Jaime’s Apple + Cheddar Pie twice in one week. I think this might be due to the fact that I’m joining Jacinda in the outnumbered group. Yep, I’m knocked up with kid number 3. I’m craving so much cheese I’m beginning to wonder if I’m going to give birth to a giant block of cheese, with some jalapenos on the side. I’ve taken my craving and Jaime’s pie and made what even the non-preggos (like my husband and kids and neighbor) sing praises for my bravery. You see, I took those homemade cheese crackers I made (I made a TON) and turned them into a crust for the apple pie. As if that wasn’t enough, I attempted 2 variations of crust. One is a more traditional pie crust and the other closer to a graham cracker crust. Both equally exciting and delicious.


Along with serving us up delicious tutorials, Macki also blogs about easy and fun recipes at The Family Kitchen. Her Sriracha Salt and Father’s Day Foodie Gifts are perfect for Dad.

Now, let’s get to making these mouth-watering Homemade Cheeze-It Apple Pie Crusts after the jump…

Cheez-It Apple Pie

Crust #1: Traditional Pie Crust

I decided to try two versions of cheez-it crust because I wasn’t sure which one would taste the best…jury is still out. For a more traditional pie crust use half flour and half crushed cheez-its, so 1 ¼ cups of finely crushed cheez-its and 1 ¼ cups of flour and 1 teaspoon of sugar, blend in a food processor.

I reduced the amount of butter because the crackers have butter in them and make sure you use unsalted. Add 1 1/2 cubes or 3/4 cup of chilled, cubed, unsalted butter and pulse until crumbly. Now add 6-8 tablespoon ice cold water until a dough forms. Place the dough between two sheet of plastic wrap, form into a ball and chill for 30 minutes.

Make your apple pie filling.

Remove dough from fridge and roll out in one large circle.

Place into pie pan with edges hanging way over.

Fill with the apple pie filling, place a few pats of butter on top and fold the crust over the top, leave a few inches around the center as a vent (it’s sort of a rustic pie, but since this crust is new I wanted to use a pie pan).

Bake at 350 degrees for 30 minutes or until apples are tender. Remove and place cheddar cheese over the top and put back in the oven for 5 to 10 minutes. Serve warm.

Crust #2: Graham Cracker-like Crust

For the second crust I wanted it to have an even stronger cheez-it flavor so I decided to try a graham cracker type. Take ½ cups of finely crushed cheez-its and mix with 5 tablespoons of melted, unsalted butter.

Press into pie pan and bake for 10 minutes.

Remove and fill with apple pie filling and bake for 30 minutes at 350 degrees.

Remove from oven and place slices of cheddar cheese over the top and put back in the oven for 5 minutes.

Tell me, which crust is your favorite? I can’t decide!

Get summer started off right with Macki’s fresh tips for organizing your kitchen and her deliciously unique ice pop flavors.

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