Mile High Apple Pie In A Cheddar Cheese Crust
As a child, my mother baked a lot of pies. I don’t think I can pick a favorite, I loved them all. It was rare that she would deviate from her tried and true recipes. You know what I’m talking about, old recipe cards stained with who knows what. Those my friends are the best recipes.
For me, making pie crust can be tricky. It is either too dry or too sticky. Sometimes the crimped edges wilt as the pie is baking and sometimes the bottom of the crust just disappears after its baked. As you can see, I’ve got problems.
My mom could make pie crust in her sleep. It was always perfect, although she would always say otherwise. It was flaky, buttery, and again perfect.
One of her favorite pies to bake was the All-American Apple Pie.
My dad loved her apple pie and would always add a slice of cheddar cheese to the top of his slice. I’ve told friends about the cheese and apple pie combination to a mixed response. Some find the thought appalling while others are intrigued.
I would not enjoy an apple pie without cheese, it’s just how I was raised.
The pie I made today is my Mile High Apple pie with a Cheddar Cheese Crust. This pie combines the two flavors into an amazing pie. The tangy, salty crust pairs amazingly well with the tart and sweetness of the filling.
Give this recipe a try, you will love the combination, and go ahead and throw caution to the wind and add a slice of cheddar cheese on top of your slice. You might just be surprised.
Mile High Apple Pie with a Cheddar Cheese Crust
There is an old tradition of covering a slice of cheddar on a fresh from the oven apple pie. The tangy salty cheddar and the gooey syrupy apple pie compliment each other beautifully. This pie brings the two flavors together in a delicious way.
Ingredients
- 4 lbs Granny Smith apples (peeled, and cored and cut into 1 1/2 inch pieces)
- 2 tablespoons lemon zest
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1/2 cup sugar (plus 1 teaspoon for topping)
- 1/4 cup flour
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon ground allspice
Cheddar Cheese Pie Crust
- 2 1/2 cups flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar
- 1/4 cup ice water
Instructions
Pie Filling instructions
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Preheat the oven to 350 degrees F.
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In a large bowl toss and coat apples with all of the other ingredients.
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Pour apple mixture into a prepared pie crust, Pile the mixture high in a mound.
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carefully place top crust over the apples and cut the edge of the crust to a 2 inch overhang.
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Crimp the the crust, ensuring the two crusts are secure so the filling will not run out during baking.
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Using a sharp knife, make four slices to create vents for steam to release.
If Desired, Brush with egg yolk and sprinkle the pie with sugar.
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Place the pie on a lined cookie sheet and bake 60-70 mins or until crust is brown and the the juices are starting to bubble from the vents.
Pie Crust instructions
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In a food processor, pulse flour, sugar, and salt. Add butter and cheddar; pulse until it resembles coarse meal with a few pea-size pieces of butter remaining. add ice water in tablespoon increments, pulsing after each addition. Pulse until dough is crumbly but holds together when squeezed (if needed, add the entire 1/4 cup of water. Don’t over-mix.
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On a floured surface, divide dough (one portion should be a little larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic wrap and refrigerate for an hour or up to 1 day.