Apple Pie with Wisconsin Cheddar Pastry
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 45 Min.
Prep Time: 20 Min.
Cook Time: 45 Min.
What you need:
Crust:
* 1 2/3 c. flour
* 1/4 tsp. salt
* 1 c. (4 oz.) finely shredded sharp Cheddar cheese
* 1/2 c. (1 stick) butter, chilled
* 1/4 c. ice water
Filling:
* 5 to 6 c. pie apples (such as Granny Smith, Jonathan, or Winesap), pared, cored, and thinly sliced
* 1/2 c. granulated or brown sugar
* 1 Tbsp. cornstarch
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
* 1/8 tsp. salt
* 2 Tbsp. butter
* 1 2/3 c. flour
* 1/4 tsp. salt
* 1 c. (4 oz.) finely shredded sharp Cheddar cheese
* 1/2 c. (1 stick) butter, chilled
* 1/4 c. ice water
Filling:
* 5 to 6 c. pie apples (such as Granny Smith, Jonathan, or Winesap), pared, cored, and thinly sliced
* 1/2 c. granulated or brown sugar
* 1 Tbsp. cornstarch
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
* 1/8 tsp. salt
* 2 Tbsp. butter
What to do:
1. For the crust, preheat the oven to 450°F.
2. Sift together the flour and salt. Stir in the cheese until thoroughly mixed. Dice the butter, and work it into the flour until the texture resembles cornmeal. Sprinkle in the water, 1 Tbsp. at a time, mixing until all of the flour is moistened and the dough pulls away from the sides of the bowl.
2. Divide the dough in half. Shape into two flattened rounds. Roll on a lightly floured surface until the dough is 2 in. larger than an inverted pie pan. Line a 9-in. pan with one crust, reserving the other for the top.
3. For the filling, place the apples in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Gently stir the sugar mixture into the apples until the apples are well-coated.
4. Place the apples in layers in the pastry-lined pan. Dot with butter. Cover with the upper crust and cut slits so steam can escape. Bake for 10 min. Reduce temperature to 350°F and bake an additional 35 to 40 min.
2. Sift together the flour and salt. Stir in the cheese until thoroughly mixed. Dice the butter, and work it into the flour until the texture resembles cornmeal. Sprinkle in the water, 1 Tbsp. at a time, mixing until all of the flour is moistened and the dough pulls away from the sides of the bowl.
2. Divide the dough in half. Shape into two flattened rounds. Roll on a lightly floured surface until the dough is 2 in. larger than an inverted pie pan. Line a 9-in. pan with one crust, reserving the other for the top.
3. For the filling, place the apples in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Gently stir the sugar mixture into the apples until the apples are well-coated.
4. Place the apples in layers in the pastry-lined pan. Dot with butter. Cover with the upper crust and cut slits so steam can escape. Bake for 10 min. Reduce temperature to 350°F and bake an additional 35 to 40 min.