foodie friday: cheddar crusted apple pie

i have not been cooking much this month, but last week i decided cooking would be the perfect way to get friends together. not only did i cook dinner (ginger coconut thai curry), but after visiting a cafe where they were selling $4 slices of overpriced cheddar apple pie, i was inspired. granny smith apples were on sale for $.49 a pound, so cheddar crusted apple pie was meant to be. don’t let the long recipe scare you – there are basically 3 hand-on steps and it is worth the work!

pieCHEDDAR CRUSTED APPLE PIE (adapted from the food network)

Pie Crust

  • 2 1/2 c all-purpose flour, plus more for dusting
  • 2 T sugar
  • 2 sticks cold butter, cut into 1/2-inch cubes
  • 1 1/4 c packed grated sharp Cheddar (about 5 ounces)
  • 4 T ice water, or more as needed

Apple Pie Filling

  • 2 T flour
  • 1/4 c sugar
  • roughly 6-7 Granny Smith apples, peeled, cored and thinly sliced
  • Zest and juice of 1 lemon
  • Pinch fine sea salt
  • 3 T chilled butter, diced
  • 1 beaten egg, for brushing

For the crust: combine the flour, sugar, salt, cold butter and grated cheese. Using a pastry cutter (or food processor), mix until it is crumbly.

Add the ice water to the mixture. Continue working with it until it can be formed into a ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. Divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Note: The wrapped dough can be kept in the refrigerator for a few days or freeze for later use.

For the filling: Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour and sugar. Mix in the apples slices, lemon juice and zest and pinch of salt. Toss to coat the apples completely in the mixture.

After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch round. Carefully place the dough round to a 9-inch diameter deep-dish glass pie dish. Brush the overhang with water. Pour the apple filling into the dough-lined dish and dot it with the diced butter.

For the top crust, roll out the second dough disk on the same lightly floured surface. Roll out the dough into a 12-inch round, slightly smaller than the bottom crust. Carefully place the dough over the mound of apples. Press the overhang of the bottom and top dough pieces together to seal. Cut the excess dough to 1/2 inch and fold under. Crimp the dough under and pinch together. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.

Bake the pie until golden brown, about 30 minutes. If the edge of the crust browns too quickly, place an edge guard or craft your own out of aluminum foil and place on the pie edge. Reduce the oven temperature to 375 degrees F. Bake the pie until the apple filling starts to bubble up in the center and has thickened, about 30 minutes. Remove the pie from the oven and cool the pie on a rack for 1 hour.

* we definitely did not let ours cool for 1 hour and it was amazing. enjoy!

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