The Facebook Game And Apple And Cheddar Cheese Pie

Apple And Cheddar Cheese Pie / My Friend's Bakery

We all play the Facebook game. You know the game where you’re “friends” with every single person from high school, even those that you barely remember, and it doesn’t matter because you have no intention of ever actually seeing them in your present life anyway, but you’re nosey and curious to see how their lives turned out.

But what about those friends that you remember fondly?  What about those friends whom you miss dearly? What about those friends that know all the secrets from your youth?  Do you play the Facebook game with them too? With the promise to get together soon repeated over and over, but you never follow up with it?

Apple And Cheddar Cheese Pie / My Friend's Bakery

It’s a conundrum.  You’re not the same person that you were. You have life experiences that have changed your character and your perspective. You’re fatter, perhaps balder, and more wrinkly. Perhaps your adolescent dreams got squashed somewhere along the way and it’s too humiliating to admit that you’ve slid backwards from time to time. That sometimes life has kicked you down only to pick you back up? Besides all of that, will we still have things in common? Will we have anything to say to each other now that we’re older and wiser, and we’re sitting across a table from each other?

Apple And Cheddar Cheese Pie / My Friend's Bakery

I had such a meeting last week. I stopped playing the Facebook game and got together with my best friend from my youth after 28 years! 28 freakin’ years! I don’t remember the exact circumstances that halted our friendship for so long but, seeing her again, hugging her again, reminiscing with her felt like coming home, like a comfortable pair of slippers after a long day or like a piece of Mom’s apple pie. It felt like the last 28 years never happened and we were back in her bedroom talking about boys, our future, and the ever popular debate over aerosol vs non-aerosol hairspray. We cried and we laughed and we shared stories of our lives.

Apple And Cheddar Cheese Pie / My Friend's Bakery

Yes, we’ve both been kicked around a little bit by life and yes, we’re fatter and more wrinkly, but it doesn’t matter. It only matters that even after all this time we still feel that wonderful connection that joined us at the hip so many moons ago. It only matters that in the here and now, we share the same youthful heart and everlasting bond that can only be described as a forever friendship.

We have promised to get together often, and I know that we will.  After all, she knows things about me from my rebellious years that no one else knows because she was there, so I need to keep tabs on her. (wink)

Apple And Cheddar Cheese Pie / My Friend's Bakery

So if you’re hesitant to take that step and reach out to someone from your past. Don’t be. Chances are that they’ve  been thinking about you over the years too.

Apple And Cheddar Pie

Prep Time: 1 hour

Cook Time: 1 hour, 15 minutes

Yield: 9" pie

Old or sharp cheddar cheese adds another dimension of flavor to an otherwise traditional apple pie.


    For The Cheddar Cheese Butter Pastry
  • 1 cup butter, cold
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon white vinegar
  • 1 tablespoon egg *see note
  • 5 to 7 tablespoons ice water
  • 3/4 cup old or sharp cheddar cheese, shredded
  • For The Apple Pie
  • 8 apples, assorted varieties ( I used Gala, Spartan, Jazz, and Braeburn)
  • 1/4 cup lemon juice
  • 1-1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup all-purpose flour
  • 3 tablespoons corn starch
  • 3 tablespoons cold butter, cut into small cubes
  • 3 tablespoons whipping (heavy) cream
  • coarse sanding sugar (optional)
  • additional shredded cheese, for sprinkling on top



Whisk a small egg until well blended. Set aside. You will use only 1 tablespoon of the egg and the rest you can discard or use for breakfast.

For The Cheddar Cheese Butter Pastry

Cut the cold butter into small cubes. Divide the cubes into two parts, about two thirds to one third. Wrap each portion with plastic wrap. Refrigerate the large portion and place the smaller portion into the freezer for at least 30 minutes.

Place the flour, baking powder, and salt in a resealable bag, shake the bag to combine and place the bag into the freezer for at least 30 minutes.

Food Processor Method

Place the contents of the flour bag into a food processor fitted with the metal blade. Add the butter cubes from the refrigerator and pulse until it resembles coarse meal. Add the frozen butter cubes and pulse until the frozen butter is the size of small peas.

Add the vinegar and egg and pulse 3 - 5 times.

Add the water, one tablespoon at a time, pulsing between each addition. Test the dough after tablespoon #5. The dough will begin to hold together when pinched between your fingers. If it doesn't hold together when pinched, add another tablespoon of water and pulse again. Note that the dough will look like coarse sand and will not stick together without pinching so you may think that you need more water, but you don't. Test the dough before each addition of water. Too much water will result in a tough dough.

Transfer the dough to a clean work surface. Add the cheddar cheese and working quickly, shape the dough into two equal sized discs, wrap each with plastic wrap and refrigerate for 30 minutes.

Hand Method

Pour the flour mixture into a large bowl. Cut in the refrigerated butter with a pastry blender or two knives until the mixture resembles coarse meal. Add the frozen butter cubes and cut in until the frozen butter is the size of small peas.

Sprinkle the vinegar and egg over the flour. Gradually add the ice water one tablespoon at a time, mixing quickly after each addition until it sticks together. Add the cheddar cheese and shape the dough into two equal sizes discs, wrap each with plastic wrap and refrigerate for 30 minutes.

For The Apple Pie

Preheat the oven to 400 F.

Fill a large bowl with water and lemon juice and set aside.

Peel and core each apple and slice into 1/4" thick slices. To prevent browning, put the slices into the water/lemon bath until all the apples are done and the pie is ready to be assembled.

Remove one disc of dough from the refrigerator and on a lightly floured surface roll the dough into a circle that is about 1" larger than your pie plate. Transfer the dough to the pie plate.

In a bowl, whisk together the sugar, cinnamon, flour, and cornstarch. Add the apples and gently stir to coat.

Begin by assembling the apples in layers and continue until all the apples are used. If there is any sugar mixture and juices left in the bowl, simply pour it over the top of the apples. Dot the surface of the fruit with butter cubes.

Remove the remaining disc of dough from the refrigerator and on a lightly floured surface roll the dough into a circle that is large enough to fit over the mound of fruit with an additional inch all the way around. Use a pastry brush to add some of the whipping cream along the edge of the bottom crust layer to act as a "glue". Transfer the dough for the top crust to the pie.

Use your hands to press the edges together lightly. Roll up any of the overhanging dough to form the crust along the edge of the pie. Use your fingers to pinch the dough into a simple crimped edge crust pattern.

Cut a small hole in the top center of the upper crust for ventilation. Use a pastry brush to brush the top and edges of the pie with whipping cream. Sprinkle with additional cheese and coarse sugar if desired.

Bake for 1 hour to 1 hour 15 minutes or until golden on top. Remove from the oven and cool on a wire rack.


Original Recipe by My Friend's Bakery 2016

Some other comforting recipes to try:

Sunday Pot Roast With Creamy Garlic Mashed Potatoes / My Friend's BakeryPotato And Cheddar Cheese Perogies / My Friend's BakeryApple Hand Pies / My Friend's Bakery

Thankful For Yoga Pants And Apple Spice Bundt Cake With Maple Glaze


In Canada, we celebrate Thanksgiving on the second Monday in October, and while I’m thankful for many things in my life, like my family, friends, and general good health, there are a few things that I am extra thankful for this year.


Thank you for making me feel like a winner and a loser at the same time. Thank you for inspiring me to try new things and for slapping me back with the knowledge of what I am not capable of doing.


Thank you for being the most comfortable shoes that my ugly tootsies have ever had the pleasure of walking in.

Thank you in all your glorious forms. Thank you for making everyday chores, like banking and shopping, easier. Thank you for making me look thinner when I take a picture of myself by allowing me to take a  picture from above. And thank you for constantly changing and upgrading, making sure that I am up to date and current, without even having asked.


Yoga pants.
Thank you for sucking it in and letting it out in all the right places, at all the right times. Thank you for being comfy and stretchy and allowing me two slices of pumpkin pie this Thanksgiving.

And you. Thank you for just being you.


Apple Spice Bundt Cake With Maple Glaze

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 12 - 16 slices

This apple spice cake is very moist and is a great treat to have stored in the freezer for when company pops over during the holiday season. Then all you have to do is pull it out of the freezer and quickly make the glaze.


    For The Apple Spice Cake
  • 1 cup butter, room temperature
  • 1/2 cup canola or vegetable oil
  • 1-1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 cups shredded apples
  • For The Maple Glaze
  • 2 cups icing (powdered) sugar
  • 2 tablespoons milk
  • 1 teaspoon maple extract


Preheat oven to 325 F.

With an electric mixer, beat butter, oil, and both sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla until it is combined.

Add the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to combine. Gently stir in the peeled, shredded apples.

Generously grease and flour a bundt cake pan. Transfer the batter to the bundt pan and use a spatula to gently even out the top.

Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 20 minutes before flipping the cake over to remove the cake from the pan. Cool the cake completely on a wire rack. You can freeze the cake before icing by wrapping the cooled cake tightly in plastic wrap.

For the maple glaze:

Sift the icing sugar into a small bowl. This will prevent any lumps in your icing. Add the milk and maple extract. Mix well to combine. Drizzle the glaze over the cooled cake.


Original Recipe by My Friend's Bakery 2014

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