Cheddar-Crusted Apple Pie
Cheddar-Crusted Apple Pie
- 1/4 cup all-purpose flour, plus more for rolling
- Cheddar Double-Pie Crust (recipe follows)
- 2 tablespoons fresh lemon juice
- 4 pounds Granny Smith apples
- 3/4 cup Domino® Granulated Sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten, for egg wash
- 1 tablespoon water, for egg wash
Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4-inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4-inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Cheddar Double-Pie Crusts
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 tablespoon Domino® Granulated Sugar
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- 1/4 to 1/2 cup ice water
In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
Makes two (9-Inch) crusts.
Recipe as featured on Martha Bakes.