When it is time to share with family and friends I make an apple pie; sharing just one small item of love. Shared Beat is dedicated to sharing their love and talents with the impoverished children of Guatemala. Each time you vote for my recipe you are sharing with these same children and changing lives. Help to move children out of poverty.
Apple Pie with Cheddar Cheese Crust
Yields one deep 9 inch pie.
For the dough:
2 & 1/2 cups (313 grams) all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks or 227 grams) cold unsalted butter, cubed
2 cup grated cheddar cheese, packed
1 cup ice water, plus more as needed
For the filling:
3 lbs apples (10 medium) peeled, cored, and sliced
juice of half a lemon
1/3 to 1/2 cup light brown sugar (depending on how sweet your apples are to begin with), packed
1/4 cup granulated sugar
3 tbsp cornstarch
1 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1/4 tsp salt
2 tbsp cold unsalted butter, cut into small cubes
1 egg plus 1 tsp water for egg wash
To make the dough:
In a large mixing bowl, whisk together flour, sugar, and salt. Add butter and, working quickly, cut it in with a pastry blender until you have pieces that are the size of small peas. Add cheddar and mix it in with your fingers until evenly distributed. Add 1/2 cup of ice water and quickly bring the dough together with a wooden spoon or spatula. Add more water a tablespoon at a time if the dough is too dry. Once it starts clumping and coming together, transfer dough to a floured counter and gently knead it a few times to form it into a somewhat smooth mound. Divide dough in half, wrap each half tightly in plastic wrap, and let them chill in the fridge for 30 minutes to an hour.
To make the filling:
Place apples in a large mixing bowl, add lemon juice and toss the apples until evenly coated. In another small bowl, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sugar/spice mixture to the apples and mix until everything is evenly distributed.
Preheat oven to 400 degrees F. Butter a 9 inch pie pan. Take one of the dough halves from the fridge and transfer it to a well floured counter. Roll it out until it is wide enough to fit the bottom of the pan with an inch of overhang. Transfer dough to the pie pan and gently press it in. Take the second piece of dough from the fridge and roll it out in the same fashion until it is 10 to 11 inches in diameter. You can cut strips to make a lattice crust like I did, or just do a simple double crust (making sure to cut a few slits to let steam escape). Add the apple mixture to the pie pan, but if there is any excess liquid at the bottom of the bowl, make sure to leave that out, then dot the top of the apples with the butter cubes. Place the top crust over the apples. Trim off any excess dough and fold the edges of the bottom crust over the edges of the top crust. Pinch the two crusts together with your fingers or a floured fork. Whisk together egg and water. Evenly brush the pie crust with a thin layer of egg wash.
Place pie on a parchment paper lined baking sheet and bake on the lower rack of your oven for 60 to 75 minutes. After about 30 minutes, check the pie and if necessary, tent the top with a piece of aluminium foil to keep it from over browning. When the crust is a rich golden brown and the filling is bubbling slightly, remove the pie from the oven and let it cool for at least one hour before serving.