Apple Pie with Cheddar Cheese Crust
Submitted by Angele
Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.
YIELD
1 piePREP
30 minCOOK
60 minREADY
90 minThis isn’t your grandmother’s apple pie unless your grandmother was very fancy.
Sharp cheddar cheese gets worked into the pastry dough for savory richness, while the filling cooks apples in a mixture of port wine and apple juice until barely tender.
Weave a lattice top for that classic look, and serve it warm so the cheese-flecked crust is at its flakiest.
Chef Tips
- Use very sharp, aged cheddar for maximum flavor; mild cheddar will disappear in the pastry
- Cook the apples just until barely tender, not mushy, so they hold their shape in the finished pie
- Let the pastry dough chill after mixing so the cheese firms up and makes rolling easier
Ingredients
Directions
For the filling, combine sugar and cornstarch in large saucepan.
Stir in apple juice, port, butter and lemon peel.
Cook over medium heat until mixture boils.
Add apples and cook gently until barely tender.
To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal.
Stir in cheese.
Add water gradually and mix lightly with fork to form dough.
Divide pastry in halves and roll out one half to fit 9-inch pie pan.
Roll second half of pastry and cut into 10 (½ inch) strips. Spoon filling into pastry-lined pan.
Weave pastry strips across filling to make lattice top.
Bake at 375 deg.
30 to 45 min. or until done.
Serve warm.
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