Cheddar Apple Pie
Blog post
Recipe for 1 9" pie
Cheddar Pie Crust (Recipe for top & bottom crusts.)
2 1/2 cups all-purpose flour
1 Tbsp powdered sugar
1 tsp kosher salt
3/4 cup of shredded cheddar cheese
2 sticks + 2 Tbsp unsalted butter
3-5 Tbsp cold water (as necessary when pulsing in food processor)
Apple Filling
3 lbs apples (approx 6-7 apples) Gala & Empire varieties preferred. Here I used both.
1/3 cup granulated sugar
3 Tbsp light brown sugar
2 Tbsp cornstarch
2 Tbsp Apple Cider
Turn oven to 350 degrees.
To make the cheddar pastry crust
1. Add the flour, powdered sugar, salt, and shredded cheddar cheese to the food processor. Cube the cold butter and add as well. Pulse mixture adding 1 tablespoon of cold water at a time until the dough comes together loosely, pebbly-like.
2. Split the dough in half and wrap each half in plastic wrap. Chill for 30 minutes or until cold before using.
3. Lightly flour your working surface and place 1 dough disc on top. Lightly flour the top of the dough as well. Working from the center out, roll the dough until it's round and large enough to fill your pie dish and sides. The dough should be slightly less than 1/4" thick.
4. Gently slide a butter knife under the dough to loosen. Once the dough has been loosened from your work surface, lightly start wrapping it around the rolling pin until it's wrapped enough to lift and drop into the pie dish.
5. With your fingers, work the dough into place in the pie pan. Place a piece of parchment paper on top with your baking weights. Bake for 15-18 minutes. Remove from oven and remove the parchment paper.
To make the apple filling
1. Wash and peel the apples. Thinly slice the apples (no cores) and place them in a large bowl.
2. Add all the other ingredients and mix until combined.
To make the pie
1. Add the apple mixture to the pre-baked pie crust.
2. Repeat the pastry dough rollout to make the crust. Anything goes here; lattice, shaped cut outs as I've done for this post, or full pastry coverage (remember to add slits to let the steam out). Light brush the top with a beaten egg. If you're using the cut outs, go really lightly as the pastry brush can brush out the design lines from the cut outs which add such beauty to the pie.
3. Bake on 350 for 50-60 mins until golden brown.
Original crust and apple filling recipe.
Recipe for 1 9" pie
Cheddar Pie Crust (Recipe for top & bottom crusts.)
2 1/2 cups all-purpose flour
1 Tbsp powdered sugar
1 tsp kosher salt
3/4 cup of shredded cheddar cheese
2 sticks + 2 Tbsp unsalted butter
3-5 Tbsp cold water (as necessary when pulsing in food processor)
Apple Filling
3 lbs apples (approx 6-7 apples) Gala & Empire varieties preferred. Here I used both.
1/3 cup granulated sugar
3 Tbsp light brown sugar
2 Tbsp cornstarch
2 Tbsp Apple Cider
Turn oven to 350 degrees.
To make the cheddar pastry crust
1. Add the flour, powdered sugar, salt, and shredded cheddar cheese to the food processor. Cube the cold butter and add as well. Pulse mixture adding 1 tablespoon of cold water at a time until the dough comes together loosely, pebbly-like.
2. Split the dough in half and wrap each half in plastic wrap. Chill for 30 minutes or until cold before using.
3. Lightly flour your working surface and place 1 dough disc on top. Lightly flour the top of the dough as well. Working from the center out, roll the dough until it's round and large enough to fill your pie dish and sides. The dough should be slightly less than 1/4" thick.
4. Gently slide a butter knife under the dough to loosen. Once the dough has been loosened from your work surface, lightly start wrapping it around the rolling pin until it's wrapped enough to lift and drop into the pie dish.
5. With your fingers, work the dough into place in the pie pan. Place a piece of parchment paper on top with your baking weights. Bake for 15-18 minutes. Remove from oven and remove the parchment paper.
To make the apple filling
1. Wash and peel the apples. Thinly slice the apples (no cores) and place them in a large bowl.
2. Add all the other ingredients and mix until combined.
To make the pie
1. Add the apple mixture to the pre-baked pie crust.
2. Repeat the pastry dough rollout to make the crust. Anything goes here; lattice, shaped cut outs as I've done for this post, or full pastry coverage (remember to add slits to let the steam out). Light brush the top with a beaten egg. If you're using the cut outs, go really lightly as the pastry brush can brush out the design lines from the cut outs which add such beauty to the pie.
3. Bake on 350 for 50-60 mins until golden brown.
Original crust and apple filling recipe.
Comments
Post a Comment