Apple Pie with Cheddar Crust – Sweet or Savory?

Well, I’m going to have to leave the verdict up to you, but I’ll say that it is the perfect combo of sweet and salty. I’d seen recipes for this for a while and had always been curious to try it, so, in my testing period for our pre-Thanksgiving feast, I made mini – cupcake sized ones and the Boy and I were in rapture. The salty hint of the cheddar in the crust is the perfect contrast to the sweetness of the apples and cinnamon. Delicious! I found myself nibbling on the raw dough…shhh, don’t tell. I would highly recommend this pie – it’s unique and a perfect partner to a pumpkin pie.

Read on for the recipe and photos…

Crust

NOTE: This is enough for a double crusted 9″ pie

2 1/2 cups unbleached flour

1/2 cup chilled, solid vegetable shortening, cubed

6 tbsp chilled, unsalted butter, cubed

6 oz. extra-sharp cheddar cheese, coarsely grated

about 2/3 cup ice water

Directions

  • Cut the butter and shortening into the flour and salt with a pastry blender (or use a food processor – in this case the food processor might be more helpful because the cheese gets caught in the pastry blender).
  • Add the cheese and continue to blend the mixture until there are pea size pieces of butter and shortening.
  • Gradually add enough water until the dough sticks together easily.
  • Divide in half and flatten into discs. Wrap in plastic wrap and refrigerate at least 2 hours (or up to two days).

Filling

5 or so good pie apples, peeled and thinly sliced (I used Braeburns)

1/2 cup packed brown sugar

1/3 cup sugar (+ 2 tsps for sprinkling on the pie later)

3 tbsp unbleached flour

2 tbsp freshly squeezed lemon juice

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3 tbsp unsalted butter cut into very small pieces

Egg wash: 1 egg + 1 tbsp water, whisked

Directions

  • Mix all filling ingredients (minus the butter and egg wash) and let stand at room temperature for 30 minutes.
  • Preheat oven to 400F.
  • Remove dough from the fridge and let stand 15 minutes.
  • Roll dough out to a bout 1/8 – 1/4″ thick. Pick dough up with a rolling pin and place in your baking dish.
  • Fill with apple mixture and dot with the small pieces of butter.
  • Use your rolling pin to pick up the other round of dough and place on top, cut slits into the top.
  • Bake for 15 minutes (with a baking sheet underneath to catch any fruity overflow!).
  • Remove from the oven and lower temperature to 375F. Brush pie with egg glaze and decorate with little shapes cut from any remaining dough – I tried to make mine fall themed! Sprinkle with 2 tsp sugar.
  • Bake another 35 minutes at 375F.
  • Cool on a rack for 15 minutes and serve warm.

Don’t be afraid to try something new and different – you might just end up with something as delicious as this pie!


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2 Responses to “Apple Pie with Cheddar Crust – Sweet or Savory?”
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  2. […] This post was mentioned on Twitter by CabotCoop, Jennifer Day and Jane Polk Sinski, Antonelli's Cheese. Antonelli's Cheese said: RT @CabotCoop: Sweet or savory? Apple pie with a cheddar crust. http://ow.ly/3j373 […]



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