Apple Pie with Cheddar Cheese Crust
Author: Nicole
Ingredients
Crust
  • 2-1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar
  • ¼ teaspoon Kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, cut into ½-pieces
  • 1 cup (4 ounces) grated extra-sharp white cheddar
Filling
  • 3 pounds Granny Smith apples, peeled and sliced into ¼-inch wedges
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter, sliced into pats
  • 1 egg, beaten with 1 tablespoon water
  • 1 tablespoon turbinado sugar, for sprinkling
Instructions
Make Crust:
  1. Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients.
  2. Add the butter and pulse until the mixture looks like crumbly sand.
  3. Add the cheese and pulse again until combined and the cheese is worked into the mixture and cut into small chunks.
  4. Transfer the mixture to a medium bowl, drizzle with 6 tablespoons cold water, and mix with a rubber spatula until the flour is moistened. If needed, add an additional tablespoon of water. Divide the dough in half, shape each half into a ball and flatten to a disc.
  5. Rest the dough at room temperature to relax the gluten, 30 minutes.
Make Filling:
  1. Preheat the oven to 425°F. Adjust the baking rack to the center of the oven.
  2. Combine the apples, granulated sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
  3. Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish.
  4. Add the apples in an even layer and dot with the butter.
  5. Lightly brush the edges with egg wash.
  6. Roll out the next dough round, slightly smaller than the first.
  7. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust.
  8. Trim the crust so you are left with a 1-inch overhang.
  9. Tuck the crust underneath itself so it's flush with the edge of the pie plate.
  10. Crimp the edges decoratively with a fork.
  11. Brush the pie with the egg wash and sprinkle with the turbinado sugar.
  12. Make 5 air slits in the center of the pie.
  13. Place the pie on a baking sheet and bake for 25 minutes.
  14. Lower the oven temperature to 350°F and bake for 45 minutes longer. If there’s too much liquid, cook for an additional 5 to 10 minutes. Crust should be golden.
  15. Cool to room temperature, at least 3 hours, before slicing. Can be prepared a day in advance – store, covered at room temperature.
Notes
* Set aside a small amount of dough to make leaves. Roll out the dough and use small leaf cookie cutter (or other small cookie cutter) to make 5 small leaves. Place on top of the pie. After you decrease the oven temperature to 350°F, cover the leaves with a small piece of aluminum foil to prevent burning (hopefully your leaves look a bit better than mine did!).
Recipe by Riegl Palate at https://www.rieglpalate.com/apple-pie-with-cheddar-cheese-crust/