Apple Pie With Cheddar Crust Food

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APPLE PIE WITH CHEDDAR CRUST



Apple Pie With Cheddar Crust image

Make and share this Apple Pie With Cheddar Crust recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 2h40m

Yield 1 9-inch pie

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup unsalted butter, cut into cubes and chilled
4 ounces grated sharp cheddar cheese, chilled
1/2 cup ice cold water, plus more if needed
2 1/2 lbs apples, peeled, cored and sliced (Honey crisp and granny smith)
1 lemon, zested and juiced
2/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons unsalted butter, cubed
1 large egg yolk
1 teaspoon heavy cream
1 -2 tablespoon turbinado sugar
whipped cream or ice cream, for serving

Steps:

  • To Make the Dough:.
  • Place flour and 1/2 teaspoon salt in a food processor and pulse to combine. Add butter and cheddar cheese and pulse 4-5 times until pea-size chunks form in the flour. Pulse the ice water into dough until dough holds together when squeezed. If dough seems dry, add more water, a tablespoon at a time, until the dough just holds together.
  • Turn dough out onto a lightly floured work surface and bring together into a ball. Divide dough in half, cover each half tightly with plastic wrap and flatten into a 1-inch thick rounds. Refrigerate for 30 minutes or until dough is well chilled.
  • To Make the Filling:.
  • Preheat oven to 375 degrees F. In a large bowl, combine apples, lemon zest and juice, sugar, cornstarch, cinnamon and pinch salt. Set aside while you roll out dough.
  • On a lightly floured surface, roll one dough into a round that fits into a 9-inch pie pan with enough for a 1-inch overhang. Transfer dough to pie plate and and use your hands to press into the dish. Spoon the apple filling into the dish, spreading evenly. Dot with 2 tablespoons cubed butter.
  • Roll the remaining pie dough out to a 1/4-inch thick round. Use a fluted pastry wheel to cut 12 1-inch wide strips. Arrange the dough in a lattice over the pie. Trim the edges to make a 1-inch overhang around the pie. Tuck dough under and crimp edges.
  • Whisk to combine egg yolk and heavy cream. Brush over dough and sprinkle with turbinado sugar. Place pie on a baking sheet and bake until center is bubbling and crust is golden, about 75-90 minutes. Let cool on a wire rack, slice to serve.

APPLE PIE WITH CHEDDAR CRUST



Apple Pie with Cheddar Crust image

The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch pie

Number Of Ingredients 12

Cheddar Crust
1 1/2 pounds (about 3) Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick wedges
2 pounds (about 5) Cortland apples, peeled, cored, and cut into 1/4-inch thick wedges
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten

Steps:

  • Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
  • Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
  • Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
  • Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

CHEDDAR CRUST APPLE PIE



Cheddar Crust Apple Pie image

Provided by Food Network

Yield 8 Servings

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/4 cup cake flour
1/4 teaspoon salt
1 stick unsalted butter, frozen solid, slightly thawed
2 tablespoons lard or vegetable shortening, frozen solid, slightly thawed
1 cup grated extra-sharp Cheddar cheese
2 teaspoons white vinegar mixed with 1/3 cup very cold water
6 to 7 large Delicious apples (3 pounds), peeled, cored and sliced thinly into 1/16-inch thick slices
2 tablespoons freshly-squeezed lemon juice
1 cup sugar, plus additional for sprinkling
1/3 cup unbleached all-purpose flour
3/4 teaspoon cinnamon
3/8 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg beaten with 1 tablespoon cold water, for glaze

Steps:

  • Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
  • Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
  • Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
  • Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature.

APPLE PIE WITH CHEDDAR CRUST



Apple Pie with Cheddar Crust image

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope to match. Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.

Provided by Paul Grimes

Categories     Food Processor     Dessert     Bake     Thanksgiving     Kid-Friendly     Cheddar     Apple     Fall     Butter     Gourmet     Small Plates

Yield 6 servings

Number Of Ingredients 16

For pastry:
2 1/2 cups all-purpose flour
1/2 teaspoons salt
1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
6 to 8 tablespoon ice water
1 tablespoon milk
For filling:
1 1/2 pound Gala apples (3 medium)
1 1/2 pound Granny Smith apples (3 medium)
2/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter

Steps:

  • Make pastry dough:
  • Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling and bake pie:
  • Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
  • Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
  • Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
  • Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
  • Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

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