YEP. You read that correctly…Cheddar crust.
As if having a delicious pie wasn’t enough, you had to make it more tasty by adding cheese. haha
One of my coworkers recently hosted a ‘friendsgiving’/housewarming party and I wanted to bring something tasty, besides the obligatory bottle of wine. Since finding the amazing salted caramel chocolate chip cookies on Spoon Fork Bacon, I’ve been obsessed with their recipes! I looked and found this tasty looking fall recipe and thought I’d take a stab…
I haven’t made many pie crusts from scratch, so this was definitely stepping out of my comfort zone. BUT it was super easy! Instructions are below – keep in mind, the crust mix and the filling mix need to sit for at least an hour before you start working them together, so just prepare your timing! 🙂
And yes, my pie plate has my name on it. Because my mother-in-law is awesome and got me this super cute gift for Christmas last year! You can get one too from Red Envelope – totally a perfect gift for a foodie, chef or just someone who really loves pie.
Apple Pie with Cheddar Crust
Courtesy of: Spoon Fork Bacon
Needs: Mixer, pie plate(s)
- 2 1/2 cups all purpose flour
1 teaspoon pure cane sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, frozen and grated
3/4 cup grated sharp cheddar cheese
2 to 2 1/2 tablespoons ice water
Ingredients (apple filling):
- 4 granny smith apples, peeled cored and thinly sliced
4 golden delicious apples, peeled cored and thinly sliced
juice of 1/2 lemon
2/3 cup light brown sugar
1/3 cup pure cane sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3 tablespoons of tapioca starch or cornstarch
1/4 cup (1/2 stick) unsalted browned butter, cooled
- 1 egg, lightly beaten
2 tablespoons water
- For the crust, first place flour, sugar and salt into a mixing bowl and whisk together.
- Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.
- Fold in cheese until just combined and stir in water.
- Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour.
- For the filling, place all ingredients, except for the butter into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.
- Once crust has sat in the refrigerator, divide in 1/2. Cover 1/2 and set aside.
- Sprinkle a little flour onto a clean surface and roll dough until about 1/8 inch thick.
- Gently lace the dough in your pie dish. Press dough into shell, cutting off any excess around the perimeter. Crimp the edge using your fingers and knuckles.
- Add melted/cooled butter to your pie filling and mix well.
- Pour filling into pie crust, forming an even layer.
- Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4″x 11”.
- Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips. Trim the edges and gently press the ends into the crust of the pie.
- In a small bowl, whisk together egg and water then brush the egg wash over pie.
- Refrigerate pie for 30 minutes.
- While your pie is setting, preheat the oven to 400 degrees.
- When you’re ready, place the pie onto a baking sheet and bake for 15 minutes.
- Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling.
- Remove pie from oven and cool for at least 1 hour. Serve warm if you can!
- Enjoy! 🙂