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Cheese Curd Apple Pie

By:  Susan Mayer
I discovered Ellsworth Creamery Cheese Curds for the first time this summer after reading an article about your creamery during the State Fair. I love them so much I added them to my famous apple pie recipe. As you taste the first forkful of pie, your mouth is awash with the rich buttery flavor of the cheese curds followed by the juicy cinnamony tart apple filling. The cheese curds along with a sprinkling of raisins add a chewy texture to this traditional pie. It's crazy delicious! You have to try it!
Prep Time:   Not Specified
Cook Time:   Not Specified
Ready In:   N/A
Yields:   4 to Servings
This recipe has no ingredients.


  1 Box Pillsbury refrigerated pie crusts


  6 cups thinly sliced, peeled apples

  1 cup Ellsworth Creamery Cheddar Cheese Curds

     broken into large pea size

  ½ cup white granulated sugar

  1 tsp cinnamon

  1 Tbsp flour

  1/3 cup raisins


Preheat oven to 375 deg F.  Press one pie crust shell into a 9 inch glass pie pan.  In a large mixing

bowl, stir together filling ingredients.  Spoon into crust-lined pie plate.  Top with second crust.

Press edges together to seal.  Trim off excess pie crust.  Flute edges.  Cut slits in top crust.  Sprinkle

granulated sugar and cinnamon on top.


Cover edge of crust with strips of foil to prevent excessive browning.  Bake 55 minutes or until apple

juices bubble up and crust is golden brown.  Cool on cooling rack for an hour or so before serving. 


Note:  Use a combination of hard tart apples and sweet soft apples such as Jonathon and Honey Gold

for the filling. 

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