Ms. Shannon's Cheddar Crust Apple Pie
Special thank you to Shannon for sharing this recipe with Magnolia Place!
Ingredients for the Crust:
- 2 ¼ cups of all-purpose flour, extra for dusting
- 1 tsp of sugar
- ¼ tsp of salt
- 1 cup of COLD unsalted butter, cut into ½ inch cubes
- 1 ¼ cup of grated extra-sharp white cheddar
- 6 Tbsp of COLD water, possibly more
Ingredients for Apple Filling:
- 2 pounds of Granny smith apples, peeled and sliced into ¼ inch wedges.
- 1 ½ pounds of Jazz or Honeycrisp apples, peeled and sliced into ¼ inch wedges.
- ½ cup of granulated sugar
- ¼ cup of all-purpose flour
- ¼ cup of firmly packed light brown sugar
- ¾ tsp of cinnamon
- 1 tsp of Apple Pie Spice (or ½ tsp ground nutmeg and ½ teaspoon of ground cloves)
- 1 egg beaten with 1 Tbsp of water
- Sugar for sprinkling, preferable turbinado sugar
DIRECTIONS FOR CRUST:
- Combine the flour, sugar and salt in the bowl of the food processor. Give it a quick pulse to mix the ingredients.
- Add the butter and pulse until the mixture looks crumbly.
- Add the cheese and pulse until the flour mixture and the cheese are worked together.
- Cut into small chunks. Put the mixture into a bowl and drizzle with 6 Tablespoons of COLD water.
- Mix with a spatula until the flour is moistened. (Add more water if necessary. 1 teaspoon at a time)
- Divide the dough in half. Shape each half into a ball and flatten to a disk.
- Let sit for about 30 minutes to relax the gluten.
DIRECTIONS FOR APPLE FILLING:
- Combine first 7 ingredients together in a large bowl.
- Toss to coat.
- Preheat oven to 425 degrees. Adjust baking racks to center of the oven.
DIRECTIONS FOR THE PIES:
- Roll out one disk on a lightly floured surface to make a 12 inch round,
- Transfer the dough to a 9 inch pie pan.
- Add the apples in an even layer and dot with the butter slices.
- Lightly brush the edges with the egg beaten with 1 Tbsp of water (egg wash)
- Roll out the next dough disk, slightly smaller than the first.
- Cover the top of the apples with the second pie crust making sure you have about an inch overhang.
- Seal the edge and tuck the overhang under the first crust making the edge flush with the pie plate.
- Crimp the edges with a fork or any decorative crimper you may have.
- Brush the pie with the egg wash and sprinkle the sugar on top.
- Make 5 air slits in the scenter of the pie and place the pie on a baking sheet.
- Bake for 25 minutes,
- LOWER the temperature to 350 degrees and bake for 45 minutes longer.
- Cool at least 3 hours before slicing. This pie can be made the day before and each slice can be warmed slightly in the microwave if you desire.
