Apple Pie in Cheddar Crust

 

Crust

2 c. sifted flour, plus more for rolling out dough

1/2 tsp. salt (skip if using salted butter)

1 1/4 c. sharp cheddar cheese, freshly shredded (don't use pre-shredded)

2/3 c. unsalted butter

Glass of iced water (you'll use 5-6 Tbsp.)

 

Filling

7 c. peeled and sliced tart apples

Juice of 1/2 lemon

1/4 c. sugar

1/4 c. brown sugar

2 Tbsp. flour or 1 Tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. allspice

1/8 tsp. cardamom

2 Tbsp. butter

 

Finishing

1 egg yolk

1 Tbsp. water

1-2 Tbsp. coarse sugar

 

 

Combine flour, salt and cheese in a large bowl.  Using a pastry blender, cut in the 2/3 cup of butter until coarse crumbs form.  Sprinkle on 5-6 Tbsp. of iced water, one spoonful at a time, combining until a dough forms (I always end up using my hands.)  Press firmly into a ball.

 

Divide pastry almost in half and roll out the larger portion on a lightly floured surface into a 13-inch circle.  Roll pastry onto rolling pin and unroll onto a 9-inch pie dish, trimming the edges to 1/2 inch beyond the rim.

 

Combine the apples, lemon juice, sugars, flour, and spices in a bowl, mixing well.  Arrange the apple mixture in the pastry-lined pie dish.  Dot with 2 Tbsp. of butter.

 

Roll out the remaining pastry to an 11-inch circle.  Roll onto rolling pin and unroll on top of pie.  Fold the edges of the top crust under the lower one and flute to form a ridge around the edge of the pie plate.  Cut steam slits in top crust.

 

Combine the egg yolk and water, then brush the mixture over the top crust and rim.  Sprinkle with coarse sugar.  Bake at 400 degrees for 45 to 50 minutes, until apples are tender and the crust is golden brown.

 

 

For a deep-dish 10-inch pie

Increase dough flour by about 1/3 c., iced water by about 1 Tbsp., apples to fit dish (fill empty pie dish with apples as you're slicing them until pile is slightly rounded above top of dish) and filling flour or cornstarch by 1/3 the original amount.