Harvest Apple Pie with Cheddar Crust
Contributed by: News Canada
Apples and Your Health (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.
Ingredients:
- Cheddar Crust
- 2 1/4 cups all-purpose flour 550mL
- 3/4 tsp salt 4 mL
- 1/2 cup vegetable shortening 125mL
- 1/4 cup cold butter (cut into small pieces) 50mL
- 1 3/4 cups old cheddar cheese 425mL
- 5 to 6 tbsp ice water 75 to 90 mL
- Apple Filling:
- 6 cups sliced peeled Ontario Apples (Such as Cortland, Crispin (Mutsu), Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan) 1.5L
- 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
Directions:
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 in 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 with mixture.
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.
Serving Size: Makes 6 servings
