Cowgirl Apple Pie

By ltrodrigu

Ingredients

• For 12" Crust:
• 1 cup flour
• 2 teaspoons sugar
• 1/4 teaspoon fine salt
• 5 tablespoons cold, unsalted butter
• 2 tablespoons cold shortening
• 3/4 cup shredded sharp cheddar cheese
• Water
• For Filling:
• 1 disk cheddar pastry (recipe follows)
• 3 pounds (about 7) apples (a mix of tart, such as Granny Smith, and crisp, such as Gala)
• 6 tablespoons unsalted butter
• 3/4 cup sugar
• 1/4 cup whiskey or brandy (or sub
• 1 tablespoon cider vinegar)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

Details

Servings 1
Adapted from dispatch.com

Preparation

Step 1

For 12" Crust:
In a food processor, pulse flour, sugar and salt until mixed. Drop in butter, shortening and cheddar. Pulse until mixture looks crumbly. Turn out into a large bowl. Drizzle in about 3  tablespoons cold water, mixing gently with a soft spatula until pastry comes together. Pat into a disk. Wrap and chill for 1 hour.

For Filling:
Peel, core and slice apples 1/4-inch thick.

Heat butter in a wide skillet on medium-high. Add apples; cook until soft, about 5 minutes.

Add sugar, whiskey, lemon juice, cinnamon and salt. Cook, stirring, until syrup clings to apples, about 5 minutes.

Scrape cooked apples into a buttered 9-inch cast-iron pan (or buttered 9-inch pie plate).

Roll out pastry; trim to a 12-inch circle. Fit pastry over apples, tucking in edges. Snip a vent into the center.

Set pan on a rimmed baking sheet. Slide into a 375-degree oven and bake until pastry turns golden brown, 35 to 40 minutes. Cool and enjoy.