Cheddar-Crust Apple Pie

 

So far our weather here in Richmond this September has been excellent. It has finally cooled down a bit which has got me thinking one thing. Fall cooking and baking! Okay, two things. However, the one thing that cannot be denied, is that apple season is finally amongst us.

  
 
So, when Rob and I went peach picking about a month ago, we were amazed at the fact that some apples were ripe for picking. The first thing that came to mind for me was this recipe that I saw in Martha Stewart's new cookbook: Pies and Tarts. Cheddar-Crust Apple Pie. While I do realize that many people actually eat a slice with cheddar cheese melted on top, the concept for me was foreign. I have eaten apples and cheddar as a snack, yet never combined with a pie.

However, when I saw this recipe, I was immediately infatuated. It sounded delicious and it sure was. The crust almost tastes somewhat like a cheese straw and mix that in with the sweet apples and this pie is definetely a winner. Enjoy!

 

Cheddar- Crust Apple Pie

Recipe adapted from Martha Stewart: Pies and Tarts

Cheddar Crust Pate Brisee

Ingredients

2.5 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

3/4 cup unsalted butter

1.5 cups shredded sharp cheddar cheese

1/4 cup-1/2 cup ice water

Directions

 1. Pulse flour, salt, and sugar in a food processor. Add butter and pulse. Add cheese and pulse until mixture resembles course meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture, pulse until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time and pulse.

2. Divide dough in half and wrap in plastic wrap. Make sure the dough is pressed into a round disk. Refrigerate until firm for 1 hour or up to 1 day.

Pie

Ingredients

1/4 cup all-purpose flour, plus more for dusting

2 tablespoons fresh lemon juice

4 pounds tart, firm apples such as granny smith

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

Directions

1. On a lightly floured surface, roll each disk of dough to a 13 inch round, 1/8 inch thick. Transfer 1 round to a parchment-lined rimmed baking sheet for top crust; refrigerate. Fit second round into a 9-inch pie plate for bottom crust. Trim dough, leaving one inch overhang.

2. Place lemon juice in a large bowl. Peel, quarter and core apples; thinly slice, tossing into bowl with lemon juice as you work. Add flour, sugar, cinnamon, and salt; toss to combine.

3. Fill bottom crust with apple mixture, piling high in center, lightly brush edge of crust with water. Place top crust over filling, press all around to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang. Fold under to from edge and press to seal. Using thumb and forefinger, crimp dough along rim. With a paring knife, cut 5 small slits in center of pie to let steam escape.

4. Preheat oven to 425 degrees, with rach in lowest position. Place pie plate on a parchment-lined baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden brown and juices are bubbling, 60-70 minutes more (If edge browns too quickly, tent pie with foil) Let pie cool completely on a wire rack, at least 4 hours or up to overnight, before serving.

Comments

[Clarkie @ Beloved Green]

Cheddar cheese, hmmm. This sounds interesting. It sounds like something you have to make and share with folks, if not for the taste, then just to have them try and guess the secret ingredient. I want to try it out.

[Russell at Chasing Delicious]

Wow. What an interesting recipe! I came across a cheddar apple pie a long time ago and didn't think much of it but now that I've found this recipe I'm very tempted to try it. It looks scrumptious!

[Gastronome Tart]

I love pie too! And, YES!!! You should try it! Definitely gets my approval :)
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[Victoria]

Holy apple pie, Batman! I have that cookbook and was also intrigued by this recipe, but haven't tried it yet. I've never put cheese on my pie before, but I'm definitely up for trying this out! I love cheese and I love pie, savory and sweet always wins me over. Glad you know it gets your approval :)

[Ryan]

Gorgeous photos (as always)!!! This sounds absolutely delicious! I love cheddar with apples and can't imagine how wonderful this crust tastes! I must try this!

[Jessica @ Cajunlicious]

Amy this pie is almost too stunning to eat! Great photos!

[Gastronome Tart]

Since you are Italian and are so used to cheese and fruit combinations, you will love this!
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[Gastronome Tart]

Thanks Betsy! I actually checked it out and accidentally put my name in the name section rather than my recipe... Oops! However, thanks for including me. It looks like a wonderful roundup!
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[Gastronome Tart]

The whole concept of actually putting a slice of cheese on top and melting it was completely new to me, however I still tried the pie and it was delicious! Let me know if you try it :)
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[Manu]

Now that is an unusual combination for a pie (at least for me). But we do eat cheese and fruits together in Italy as well... so I know they go great together. This sounds like a winner to me, besides... it looks sooooo pretty!!!

[Betsy]

This is totally genius!!! Two of my favorite things combined into one! I would love if you would share your post with my readers by linking to my seasonal potluck link party http://bit.ly/eLlgG2 September is apple month. This is a must try in my book, thanks!

[Tina@flourtrader]

You know I have never tried cheddar and apples, I guess I have been missing out on a great flavor combo. Your pie looks stunning in the picture and I like that this recipe is fairly easy with ingredients that most people already have in their pantry. Great post of a lovely pie for the fall season.