Double Crusted Cheddar Apple Pie



Cheddar Dough:

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1-1/2 sticks cold unsalted butter, sliced

4 tablespoons vegetable shortening

4 ounces Sharp Cheddar, grated

2 eggs yolks beaten with 1/3 cup cold water

Milk or cream for brushing the top of pie



3 pounds (approximately 8) Granny Smith apples

3/4 cup sugar

2 tablespoons all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1 tablespoon lemon juice

2 tablespoons cold butter, cut into bits


Combine flour and salt in a food processor. Add butter and shortening; pulse until it looks like very coarse meal. Add cheddar. Pulse again. It should look like slightly less-coarse meal. Transfer mixture to another bowl.

Add the yolk mixture to the butter/shortening mixture; toss with a fork until it forms a dough. Add more cold water, 1 tablespoon at a time, if needed. Form dough into a ball, flatten into a disc shape, dust with flour. Wrap in waxed paper and chill for at least one hour or Overnight.

Roll half the dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch pie plate. Trim edge, leaving a 1/2 to 1-inch overhang. Chill while you prepare the filling.

Preheat oven to 450 degrees. Peel, core, and slice apples. In a large bowl toss apples, 3 / 4 cup of sugar, flour, cinnamon, nutmeg, salt, and lemon juice until well mixed. Pour filling into pie shell and dot with butter.

Roll remaining dough into a 14-inch on a lightly-floured surface. Drape over filling. Trim, leaving a one-inch overhang. Fold overhang under bottom crust. Seal edges. Crimp. Brush lightly with milk or cream and sprinkle with sugar. Cut slits with a sharp knife to vent steam.

Bake on a large baking sheet in the center of the oven for 10 minutes. Turn heat down to 350 degrees. Bake for 25 minutes more, until crust is golden and apples are tender.

Serve Warm or Cold.



6-8 servings


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