Apple Cheddar Pie

Apple Cheddar Pie

For this modern twist on traditional apple pie, we use two crusts, our Traditional American Piecrust and a Cheddar Cheese Piecrust, to create a marbled look. 

Apple Cheddar Pie
 
Makes 1 (9-inch) pie
Ingredients
  • Traditional American Piecrust (recipe below)
  • Cheddar Cheese Piecrust (recipe below)
  • 8 cups (884 grams) ¼-inch-thick sliced peeled Granny Smith apples*
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 1 teaspoon (2 grams) ground black pepper
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) heavy whipping cream
  • 1 tablespoon (12 grams) turbinado sugar
Instructions
  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, roll Traditional American Piecrust into an 18x3-inch rectangle. Repeat procedure with Cheddar Cheese Piecrust. Place Traditional American Piecrust on top of Cheddar Cheese Piecrust. Starting with one short side, roll into a log, jelly-roll style, and pinch seam to seal. Wrap in plastic wrap, and refrigerate for 20 minutes.
  3. On a lightly floured surface, cut dough crosswise into 2 (1½-inch-long) logs. Stand up logs vertically. Roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides.
  4. In a large bowl, combine apple slices, brown sugar, flour, lemon zest and juice, pepper, salt, nutmeg, and cinnamon. Spoon apple mixture into prepared crust.
  5. Roll remaining dough into a 12-inch square. Cut into 6 (2-inch-wide) strips. Place 3 dough strips vertically on pie, spacing evenly apart. Fold back alternating strips, and place one dough strip horizontally across vertical strips; unfold folded strips. Fold back center vertical strip, and place another horizontal strip across first strips, spacing evenly. Unfold vertical folded strip, then fold back alternating vertical strips. Place another horizontal strip across vertical strip, spacing evenly. Unfold vertical folded strips.
  6. Trim lattice until it meets the inside of the pan’s lip. Trim overhang to ½ inch beyond pan’s lip. Roll trimmed overhang over so that it is even with inside lip of the pan, pressing down to make it adhere. Crimp as desired. (See page 68 for visual how-to guide.)
  7. In a small bowl, whisk together egg and cream. Brush dough with egg wash. Sprinkle with turbinado sugar.
  8. Bake until crust is golden brown and filling is bubbly, about 1 hour, covering with foil to prevent excess browning, if necessary. Let cool slightly; serve warm.
Notes
While we prefer to use Granny Smith, it’s fine to combine three to four kinds of apples in an apple pie. Be sure to use ones with low water content, such as Macoun, Cortland, Golden Delicious, York Imperial, or Pink Lady.

 
Cheddar Cheese Piecrust
 
Makes 1 (9-inch) crust
Ingredients
  • 1¼ cups (156 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground mustard
  • ½ teaspoon (1 gram) smoked paprika
  • 1 cup (113 grams) Tillamook Sharp Cheddar Shredded Cheese
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, salt, mustard, and paprika; pulse until combined. Add Cheddar and pulse twice; add cold butter, and pulse until mixture is crumbly. With processor running, pour ¼ cup (60 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a 10x1½-inch rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

 
Traditional American Piecrust
 
Makes 1 (9-inch) crust
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ⅓ cup (80 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, pour ⅓ cup (80 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a 10x1½-inch rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
Press the dough into a disk rather than shaping it into a ball to allow it to chill faster. This will also make the dough easier to roll out.

 

 

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