Apple Pie With a Cheddar Crust

Submitted by MarieRynr

"This version of the quintessential all-American classic includes a cheddar crust. My dad always sprinkles more cheese over his slice when he eats it. The sharp cheese gives the crust a superior crunch and adds just the right counterpoint to the sweet-tart flavor of the apples. If you want more cheddar, do what my dad always does, or serve an extra slice of cheese on the side. (that's my preference...)"

 

• Ready In: 2hrs 55mins
• Ingredients: 11
• Serves: 6

ingredients

• PIE CRUST

• 414.03 ml all-purpose flour, sifted
• 1.23 ml coarse salt
• 113.39 g grated good quality sharp cheddar cheese
• 170.09 g cold unsalted butter, cut into 8 pieces
• 1 large egg

• FILLING

• 5-6 large tart apples, peeled,cored and sliced thin (such as McIntosh or Cortland)
• 1 bourbin vanilla beans, split lengthwise or 1 regular vanilla bean (can be substituted)
• 1 lemon, juice of
• 2.46 ml coarse salt
• 177.44 ml light brown sugar
• 29.58 ml flour

directions

1. Put the flour, salt and cheese into the bowl of a food processor.
2. Pulse three to four times, until the cheese is finely chopped and evenly distributed.
3. Add the butter and pulse three to four times until the misture has the consistency of cornmeal, (It should not be smooth).
4. Transfer the mixture to a medium size bowl.
5. Make a well in the center of the flour mixture and break in the egg.
6. Using a fork, stir the egg into the flour mixture.
7. With your hands, knead the dough into a mass, then divide it into two balls, one slightly larger than the other.
8. Pat and spread the larger ball of dough into a 9 inch pie plate.
9. Place the remaining ball of dough between two pieces of waxed paper, and roll to form the top crust.
10. Chill crusts, covered for at least 2 hours.
11. Remove the pastry from the fridge at least 1/2 hour before baking.
12. Put the apples and vanilla bean in a bowl, squeeze the lemon over them, and sprinkle on the salt, sugar and flour.
13. Using your hands, mix the filling thoroughly and pile it into the prepared crust.
14. Cover with the top crust.
15. Dip your finger in water and run it along the pie plate between the two crusts, then crimp the edges and trim the crust.
16. Slash the top crust or cut a decorative shape our of the pastry to allow the steam to escape, and bake the pie on the bottom shelf of the oven for 1/2 hour.
17. Lay a piece of foil loosely over the pie, and bake for another 20 to 25 minutes, or until the juices are bubbling and the fruit is tender.
18. Serve warm with, or without extra cheese.