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
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
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.
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
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.