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Recipes

Apple Pie with Cheddar Crust

By Ken Haedrich

3.5

(2)

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Recipe information

  • Yield

    Makes 8 Servings

Ingredients

CRUST

2

1/2 cups all purpose flour

1

tablespoon sugar

1

/2 teaspoon salt

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

6

tablespoons chilled pure vegetable shortening, cut into 1/2-inch cubes

1

cup (firmly packed) coarsely grated sharp cheddar cheese

5

tablespoons (or more) ice water

FILLING

1

/3 cup sugar

1

1/2 tablespoons cornstarch

6

6- to 7-ounce Jonathan, Jonagold, or Golden Delicious apples, peeled, cored, thinly sliced

1

tablespoon fresh lemon juice

Pinch of salt

2

tablespoons (1/4 stick) chilled unsalted butter, diced

Need to make a substitution?

Preparation

  1. CRUST

    Step 1

    Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

  2. FILLING

    Step 2

    Preheat oven to 400°F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.

    Step 3

    Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.

    Step 4

    Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375°F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature.

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