Apple Pie with Cheddar Crust |
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Prep Time: 40 Minutes Cook Time: 290 Minutes |
Ready In: 330 Minutes Servings: 6 |
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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. Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Make filling and bake pie: Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
5. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
6. 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.
7. 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.
8. 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.
9. Cooks' note: Dough can be chilled up to 2 days or frozen up to 3 months.
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