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RECIPES

Cherry Cheddar Pie

Wisconsin Cheese Cherry Cheddar Pie Recipe
Active Time
1 Hour
Servings
6-8

Ingredients

Cherry Pie Filling:

Mascarpone Whipped Cream:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar, Mascarpone or Young Cheddar can be used in this recipe.

Instructions

  1. Combine the flour, cheddar, sugar, cardamom and salt in a large bowl. Cut in cold butter until mixture resembles pea-sized crumbs. Combine ice water and apple cider vinegar. Gradually add 1/2 cup water mixture, tossing with a fork. Add water mixture, a tablespoon at a time, until dough just holds together when pinched.
  2. Shape dough into a rectangle; wrap in plastic wrap. Refrigerate for at least 1 hour.
  3. Roll out dough on a lightly floured surface into an 11 x 9-inch rectangle. Fold dough into thirds, starting with the short sides. Rotate dough 90 degrees. Repeat rolling out, folding and rotating dough three times. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.

Cherry Pie Filling:

  1. Remove dough from the refrigerator 30 minutes before rolling out.
  2. Bring the cherries, sugar, cornstarch and cinnamon to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 3-5 minutes or until filling is thickened, stirring frequently. Stir in lemon juice and vanilla. Remove from the heat. Cool to room temperature, about 30 minutes.
  3. Meanwhile, roll out one disk of dough on a lightly floured surface into a 10-inch circle. Transfer pastry to a 9-inch pie plate. Spoon pie filling into pastry.
  4. Roll out remaining dough on a lightly floured surface into a 14 x 11-inch rectangle. Cut dough lengthwise into 14 x 3/4-inch-wide strips. Weave pastry strips over pie, creating a lattice, allowing excess dough to drape over the sides. Trim pastry to 1/2 inch of plate; pinch and flute edges. Refrigerate for 30 minutes.
  5. Heat oven to 400°F.
  6. Brush pastry with egg wash. Place pie on a baking sheet. Bake for 20 minutes.
  7. Reduce oven temperature to 350°F. Sprinkle with cheddar. Bake for 30-35 minutes longer or until filling is bubbly and crust is golden brown. Lightly cover with foil if crust is over-browning. Cool on a wire rack.

Mascarpone Whipped Cream:

  1. Beat cream in a large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.
  2. Serve pie with mascarpone cream.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Renard’s Cherry Cheddar is a delightful specialty that blends cheddar’s savory and tangy notes with vibrant, sweet-tart Door County cherries! Pair this cheddar cheese with a fruit-forward wine, like pinot noir or cabernet sauvignon. Serve it with fruits, preserves and crackers on a cheese board, or melt it in your favorite recipes.

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