“The original recipe came from the April 1992 issue of the Yankee Magazine under the article 'Breakfasts to Crow About.' Inn keepers said that returning guests always asked for it. I surely understand why! This is one that will wow your overnite guests. When I first read this recipe I immediately began to chew on the contents, if you know what I mean! I hope you will enjoy it as much as we do whenever I make it. This would be excellent for an Easter Brunch! And it is so quick and oh, so easy even for a new bride! Note, I tweeked the recipe a wee bit and I sometimes add a dash of Saigon cinnamon for a little kick!”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core, and grate the medium-sized tart apple in a small bowl.
  2. Slice the butter into pats.
  3. In a small dish, combine the sugar and cinnamon and set aside.
  4. In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
  5. Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
  6. Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
  7. In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
  8. Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
  9. Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.

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