Is it possible to make a pie without your kitchen ending up looking like a flour bomb went off?
I think not.
If I’m going to go through all that work, there had best be cheese on my apple pie.
Apple Pie with Cheddar Crust
Preheat oven to 425.
Combine the following ingredients and set aside:
7 cups peeled, chopped apples (7-8 apples)
2 Tablespoons lemon juice
3/4 cup sugar
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
In a small bowl, beat an egg to use later as an egg wash and set that aside as well.
Cut a sharp cheddar cheese into very thin slices, enough to go all the way around the edge of your pie.
Shred a little pile of the cheddar as well – somewhere around a cup.
Now for the crust.
2 1/2 cups flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks butter
6 Tablespoons cold water (approximately)
Combine dry ingredients, then cut the butter into them. You’re going for a cornmeal texture.
Add the water and work with your hands until the dough comes together. If you need more water, add it a very little bit at a time. It’s more likely you need to work it longer than that you need more water.
Roll out half of the dough on a floured surface for your bottom crust and lay it in your pie pan.
Pour the filling on top.
Roll out the second half of the dough on a floured surface for your top crust, and lay it over the filling.
Cut any excess off the edges and press the top and bottom layers of dough together firmly, then work a design around the edge with your fingers or a fork.
Cut vent holes in the top crust and brush with the beaten egg.
Put tin foil over the edges of the pie.
Bake for 15 minutes at 425, then turn heat down to 350 and bake for an additional 20 minutes.
Take the pie out of the oven and remove the tin foil. Place your cheese slices around the edge of the pie, just in from the outer crust, and sprinkle the grated cheese in the space that’s left in the middle of the pie.
Return to oven and bake 20 minutes.