The perfect blend of apples and cheese
Apples and cheese are as old as time and this recipe combines them perfectly. You will be making this pie year round.
Harvest Apple Pie With Cheddar Crust
(NC) – Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.
Cheddar Crust:
2 1/4 cups all-purpose flour 550mL
3/4 tsp salt 4 mL
1/2 cup vegetable shortening125mL
1/4 cup cold butter 50mL
(cut into small pieces)
1 3/4 cups old cheddar cheese 425mL
5 to 6 tbsp ice water 75 to 90 mL
Apple Filling:
6 cups Ontario Apples 1.5 L
sliced peeled (Such as Cortland, Crispin (Mutsu), Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan)
1 tbsp lemon juice 15mL
1/3 cup granulated sugar 75mL
1 tbsp all-purpose flour 15mL
1/2 tsp cinnamon 2mL
1 egg yolk 1
1 tsp milk 5mL
- In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.
- Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.
- On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3mm) thickness. Place in 9-inch (23cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1 cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In small bowl, beat together egg yolk and milk; brush top of pie.
- Bake on bottom rack in a 425?F (220?C) oven for 15 minutes then reduce temperature to 350?F (180?C) and bake for about 40 minutes or until apples are tender and crust is golden brown. Makes 6 servings.
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