Cheddar Cheese Apple Pie
Although believed to have its roots in New England, some suggest that cheddar cheese apple pie can be traced back to England, and even further to ancient times, when the combination of cheese, fruit, and nuts was common.
The consumption of apple pie with cheese is typical of and often deeply rooted in the tradition of regions such as New England, Pennsylvania, and the Midwest, as well as certain parts of Canada and Britain.
Apart from cheddar cheese, other kinds of cheese are also sometimes used – be it Roquefort, Gruyère, Wensleydale, gouda, or parmesan.
RECIPE INGREDIENTS
Crust:
2 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon fine sea salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup coarsely grated sharp cheddar cheese, firmly packed
5 tablespoons ice water, or more as needed
Apple Filling:
1 1/2 tablespoons cornstarch
1/3 cup sugar
6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 teaspoon grated fresh lemon zest
Pinch fine sea salt
2 tablespoons (1/4 stick) chilled unsalted butter, diced
DIRECTIONS ON CHEDDAR CHEESE APPLE PIE
For the crust:
In a bowl with a mixer, combine the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times.
Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form.( Add more ice water by the tablespoonful if the mixture is dry. )
Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.
For the filling:
Preheat the oven to 400 degrees F.
Mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.
On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water.
Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round.
Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.
Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.
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