Slade Grove, of Slade Grove Creative Gourmet, thinks there's nothing more American than an apple pie, but he wanted to add a little twist to it!
He stopped by the Sonoran Living studio to show off his Southern style Apple Cheddar Pie and his Salted Caramel Creme Custard Cups.
Here are some recipes from Friday's show:
Apple Cheddar Pie by Slade Grove 3 pounds mixed variety apples, peeled and chopped (about 8 cups)
1/3 cup all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter, diced into bits
1 (15-ounce) package refrigerated 9-inch piecrust dough (2 crusts)
3 ounces extra sharp Cheddar cheese, shredded
1 egg, lightly beaten
1. Preheat oven to 375F. Line a pie plate with one crust, gently pressing dough into sides, and letting excess hang over the edge.
2. In a large bowl combine apples, flour, sugar, cinnamon, nutmeg, lemon juice, vanilla and salt. Spoon into pie crust and scatter bits of butter evenly over filling. Top with an even layer of cheese.
3. Drape second crust loosely over filling. Pull excess from the bottom crust over edge of top crust and crimp to enclose. Flute edge decoratively. Brush top crust lightly with beaten egg and use a sharp knife to make 4 to 5 small (1/2-inch) slits.
4. Bake until top is golden brown and fruit is bubbling and tender, about 50 to 55 minutes. If crust browns too quickly, drape the pie lightly with foil and continue cooking.
5. Let cool at least 1 hour before serving.
Salted Caramel Crème Custard by Slade Grove Ingredients:
1 ¼ C Cane Sugar
¼ C Water
2 C Heavy Whipping Cream
6 Egg Yolks
Preheat oven to 325 F
You'll need 6 glass dessert cups or ramekins placed in a large roasting pan.
Combine the water and sugar in a large heavy sauce pan. Stir mixture over low heat just until the sugar dissolves, then turn up to medium high and cook until it turns dark amber. Whisk in cream and stir until dissolved - about 2 minutes.
In a large bowl, whisk egg yolks until light and fluffy. Temper the hot cream into the eggs and then whisk in remain to combine.
Divide mixture among the ramekins. Place in preheated oven, add water to the pan so it goes about ½ up the sides of the ramekin and bake until the custard is just set, about 1 hour.
Remove ramekins from oven and allow to cool. Cover and place in fridge when cool and chill for 2 hours or overnight.
Top with either Fleur de Sel or a fresh made whipped cream and serve chilled.
For more information about Slade and his delicious products, visit