Apple Pie With Port With Cheddar Cheese Crust
Submitted by trevino510
Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minPort wine and cheddar cheese in one apple pie sounds wild, but it works beautifully.
The filling cooks apples gently in a mixture of port and apple juice thickened with cornstarch, creating a glossy, wine-dark sauce.
Meanwhile, sharp cheddar gets worked into the pastry for a savory counterpoint to all that fruit sweetness, and the lattice top lets that gorgeous filling peek through.
Pro Tips
- Use good-quality port; cheap cooking wine will taste harsh and ruin the elegant flavor
- Shred the cheese finely so it incorporates smoothly into the pastry without leaving big chunks
- Cook the apples just until barely tender so they don’t turn to mush during the final bake
Ingredients
Directions
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℉ (190℃) 30 to 45 minutes, or until done. Serve warm.
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