Apple Cheddar Pie

By á-24269

Apple Pie With Cheddar Cheese Crust

Ingredients

• For the Dough:
• 2 1/2 Cups all purpose flour
• 2 tsp. salt
• 1 Tbs sugar
• 6 oz. white cheddar cheese (mild cheddar is fine too)
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 1/3 to 1/2 cup ice water
• For the Filling:
• 4 green (Granny Smith) apples, peeled, cored and cut into pieces
• 4 Fuji or Gala type apples, also cored and peeled
• 3/4 Cup sugar
• 1 Tbs lemon juice
• 3/4 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. salt
• 1 Tbs. unsalted butter
• 3 Tbs. cornstarch
• 2 Tbs. heavy cream

Preparation

Step 1

To make Dough:

In bowl combine flour, salt, sugar and cheese. Put butter in separate bowl. Place both bowls in freezer for 10 minutes.

In food processor pulse flour mixture until ingredients combined, about 5 pulses. Add the butter and process until mixture resembles course meal, 15 to 20 pulses. Add 1/3 cup of ice water and pulse twice. Dough should hold together when squeezed with fingers, but should not be sticky. If it's still crumbly, add more water. Remove dough from processor into bowl, form ball and cut in half. Refrigerate for 1 hour.

To make filling:

In large bowl combine apples, sugar, lemon juice, cinnamon, nutmeg and salt an stir to combine. Let stand at room temperature for 30 minutes to 1 hour so ingredients incorporate.

Remove dough from refrigerator and let stand for 5 minutes. Place dough between two sheets of floured wax paper and roll into about 12 inch round pieces. Transfer to pie dish and press dough into dish.

Preheat oven to 400 degrees.

Pour apples into strainer and set over medium saucepan, then transfers apples back to large bowl. Set saucepan over medium high heat, add butter and cook til reduced about 1/3 cup, 3 to 5 minutes. Remove from heat. Sprinkle cornstarch over apples and toss to combine, then stir in reduced juices. Transfer apple mixture to pie shell.

Roll out remaining 1/2 dough and cover top of pie shell. Press gently to remove air pockets, then form edge all the way around and cut three slits into top of pie shell for ventilation. Brush top of shell with cream.

Bake for 20 minutes, then cover edges of crust with tin foil strips (usually three strips). Reduce oven temp to 350 degrees and continue to bake for another 60 minutes or until pie crust is golden brown and apples are soft. Let cool for at least 1 hour.