Grandma's cheddar apple pie
It should be said that this isn't our grandma's apple pie... but it is definitely someone's! This pie has a savory element that you should embrace, not fear. The cheddar in the crust adds a little something special to an otherwise traditional pie. We promise you won't be disappointed!
- 2-1/4 cups of all-purpose flour
- 2 teaspoons of sugar
- ¼ teaspoon of salt
- 1 cups of unsalted butter, cold and diced
- 1 cup of shredded cheddar cheese
- 1 cup of ice water
- 2 tablespoons of apple cider vinegar
- 4 lbs of apples (about 7 medium/large apples), peeled, cored and sliced 1/8” thick-- fuji apples or granny smith are our favorite varieties
- 1/3 of cup granulated sugar
- 1/3 cup of brown sugar
- 2 tablespoons of all-purpose flour
- 1 tablespoon of lemon juice
- 1 tablespoon of apple pie spice (or make your own with equal parts cinnamon, nutmeg, cloves, and ginger)
- 2 teaspoon of vanilla extract
- Pinch of salt
- 1 egg white whisked with 1 teaspoon water
Combine the flour, sugar, and salt in the bowl of a food processor.
Pulse in the butter until it resembles peas
Pulse in the cheese to combine barely.
Pour the vinegar into your ice water and stir.
Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.
Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk.
Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.
Preheat the oven to 425 degrees.
Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides.
Roll the dough back onto the pin and then unroll it into the pie dish.
Brush a thin layer of the egg white wash onto the pie dough and place it in the freezer while you prep your filling.
Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples.
Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish.
Roll out the second half of dough onto a floured surface and use it to cut lattice strips or top your pie. (Cut a few vent strips into the top of the pie if you opt-out of a lattice and crimp the edges of the pie together as desired)
Brush a thin layer of the egg white wash on top of the pie dough and place it in the oven.
Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust.
You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow the pie to cool completely prior to cutting! Enjoy!
This recipe was adapted from www.thewoodandspoon.com/