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Apple Pie in Cheddar Crust

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Recipe

Cheddar accompanying a slice of apple pie is a centuries-old pairing. This apple pie recipe bakes the cheddar into the crust, flaky, sweet with a bit of savory in every slice.

 

Yield

16 servings

Prep

20 min

Cook

50 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
Cheddar crust
2 cups unbleached all-purpose flour
sifted
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1 ¼ cups cheddar cheese, medium
shredded
½ teaspoon salt
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cup vegetable shortening
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1 x water
ice cold
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Filling
7 cups apples
cored, pared and thinly sliced
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½ cup sugar
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2 tablespoons unbleached all-purpose flour
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½ teaspoon cinnamon
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2 tablespoons butter
or margarine
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1 large egg yolks
beaten
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1 tablespoon water
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Ingredients

Amount Measure Ingredient Features
Cheddar crust
473 ml unbleached all-purpose flour
sifted
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296 ml cheddar cheese, medium
shredded
2.5 ml salt
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158 ml vegetable shortening
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1 x water
ice cold
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Filling
1.7 l apples
cored, pared and thinly sliced
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118 ml sugar
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3E+1 ml unbleached all-purpose flour
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2.5 ml cinnamon
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3E+1 ml butter
or margarine
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1 large egg yolks
beaten
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15 ml water
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Directions

CHEDDAR CRUST: Combine the flour, cheese, and salt in a bowl.

Using a pastry blender or two knives, cut in the shortening until coarse crumbs form.

Sprinkle the iced water (5 or 6 tablespoons will be needed), and using a fork, toss the crumbs until a dough is formed.

Press the dough firmly into a ball.

FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.

Line a 9-inch pie plate with the pastry, trimming the edges to ½-inch beyond the rim of the pie plate.

When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes, or the pastry will shrink, and the filling will run over in the oven as it is baked.

Place crust into the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.

Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well.

Arrange the apple mixture in the pastry-lined pie plate.

Roll out the remaining pastry to an 11-inch circle.

Gently fold into quarters and cut steam slits in the folds.

Unfold the crust and place it on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate.

Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate.

Combine the egg yolk and water, then brush the mixture over the top crust and rim.

Bake in a 400℉ (200℃) F oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown.

Cool on a wire rack until slightly warm and serve with vanilla ice cream, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 15927% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 139mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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