Best 5 Apple Pie With Cheddar Crust Recipes

CHEDDAR CRUST APPLE PIE

Steps:

• Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
• Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
• Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
• Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• To Make the Dough:.
• Place flour and 1/2 teaspoon salt in a food processor and pulse to combine. Add butter and cheddar cheese and pulse 4-5 times until pea-size chunks form in the flour. Pulse the ice water into dough until dough holds together when squeezed. If dough seems dry, add more water, a tablespoon at a time, until the dough just holds together.
• Turn dough out onto a lightly floured work surface and bring together into a ball. Divide dough in half, cover each half tightly with plastic wrap and flatten into a 1-inch thick rounds. Refrigerate for 30 minutes or until dough is well chilled.
• To Make the Filling:.
• Preheat oven to 375 degrees F. In a large bowl, combine apples, lemon zest and juice, sugar, cornstarch, cinnamon and pinch salt. Set aside while you roll out dough.
• On a lightly floured surface, roll one dough into a round that fits into a 9-inch pie pan with enough for a 1-inch overhang. Transfer dough to pie plate and and use your hands to press into the dish. Spoon the apple filling into the dish, spreading evenly. Dot with 2 tablespoons cubed butter.
• Roll the remaining pie dough out to a 1/4-inch thick round. Use a fluted pastry wheel to cut 12 1-inch wide strips. Arrange the dough in a lattice over the pie. Trim the edges to make a 1-inch overhang around the pie. Tuck dough under and crimp edges.
• Whisk to combine egg yolk and heavy cream. Brush over dough and sprinkle with turbinado sugar. Place pie on a baking sheet and bake until center is bubbling and crust is golden, about 75-90 minutes. Let cool on a wire rack, slice to serve.

CHEDDAR-CRUSTED APPLE PIE

Steps:

• 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.