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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 486.6
  • Total Fat: 22.7 g
  • Cholesterol: 47.5 mg
  • Sodium: 620.5 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 14.6 g

View full nutritional breakdown of Apple Pie with Cheddar Crust calories by ingredient
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Apple Pie with Cheddar Crust

Submitted by: JVANAM

Introduction

The Friend's Lake Inn, in the Adirondack's of NYS introduced me to Apple Pie and extremely sharp cheeder cheese.

Something new. Think again.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie. It was romered that Apple Pie with "Rat Cheese" delayed the British In NYC, during the Revolutionary War, enough too allow the Colonist to finish the Hudson River chain to be installed at Garrison/Highlands (a.k.a. West Point), NY. The colonists won that skirmish due to something a rat wouldn't eat.

The cheese imparts character & taste in a way that a scoop of ice cream canít hope to match.

Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.

For REAL CHEESE HEADS keep a few extra chunks aside for serving on the plate. AND PLEASE chunks not phue-phue dices.
The Friend's Lake Inn, in the Adirondack's of NYS introduced me to Apple Pie and extremely sharp cheeder cheese.

Something new. Think again.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie. It was romered that Apple Pie with "Rat Cheese" delayed the British In NYC, during the Revolutionary War, enough too allow the Colonist to finish the Hudson River chain to be installed at Garrison/Highlands (a.k.a. West Point), NY. The colonists won that skirmish due to something a rat wouldn't eat.

The cheese imparts character & taste in a way that a scoop of ice cream canít hope to match.

Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.

For REAL CHEESE HEADS keep a few extra chunks aside for serving on the plate. AND PLEASE chunks not phue-phue dices.

Number of Servings: 8

Ingredients

    For pastry:

    2 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 lb extra-sharp cheddar (the recipe prefers white - my family prefers Hunters or Adirondack), 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 tablespoons ice water
    1 tablespoon milk

    For filling:

    1 1/2 lb Gala apples (3 medium)
    1 1/2 lb 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, cut into bits

Directions

Make pastry dough:

1) Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor).

2) 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.

3) Drizzle 6 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful: If dough doesnít hold together, add more ice water, 1 Tbsp at a time, stirring (or pulsing) until incorporated.

****Do not overwork dough or pastry will be tough.****

4) 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.

Make filling and bake pie:

5) Put a foil-lined large baking sheet in middle of oven and preheat oven to 450įF.

6) Peel and core apples, then slice 1/4 inch thick.

7) Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

8) 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.

9) Roll out remaining piece of dough into an 11-inch round.

10) Transfer filling to shell.

Dot with butter, then cover with pastry round.

11) Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under.

Lightly brush top crustwith milk, then cut 5 (1-inch-long) vents.

12) Bake on hot baking sheet 20 minutes.

Reduce oven to 375įF 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.

+++++++++ A TAKE IT EASY ALERT +++++++++++++
Dough can be chilled up to 2 days or frozen up to 3 months.

Number of Servings: 8

Recipe submitted by SparkPeople user JVANAM.






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