Ingredients for Apple Pie With Cheddar Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup 2 tablespoons cold unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/2 cup ice water
- 6 medium apples
- 1 tablespoon lemon zest, 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- a pinch of salt
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar
- whipped cream, for serving (optional)
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How to Make Apple Pie With Cheddar Crust
- **Make the Cheddar Crust:** In a food processor, combine 2 ½ cups all-purpose flour and ½ teaspoon salt. Pulse to combine.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1 cup shredded sharp cheddar cheese. Pulse 4-5 times until the mixture resembles coarse crumbs.
- With the food processor running, gradually add ½ cup ice water, pulsing until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and form into a ball. Divide in half, flatten each half into a disc about 1-inch thick, wrap in plastic wrap, and chill for at least 30 minutes.
- **Prepare the Apple Filling:** Preheat oven to 375°F (190°C).
- In a large bowl, combine 6 medium apples (peeled, cored, and sliced), 1 tablespoon lemon zest, 2 tablespoons lemon juice, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, and a pinch of salt.
- **Assemble the Pie:** On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Pour the apple filling into the pie crust. Dot with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Roll out the second dough disc to a ¼-inch thickness. Use a pastry wheel or knife to cut into 12, 1-inch wide strips.
- Create a lattice top by weaving the strips over and under each other on top of the filling. Trim and crimp the edges.
- In a small bowl, whisk together 1 large egg yolk and 1 tablespoon heavy cream. Brush over the crust and sprinkle with 1 tablespoon turbinado sugar.
- Place the pie on a baking sheet and bake for 75-90 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges loosely with foil.
- Let the pie cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
1208g
Fat
794g
Carbs
207g
