Apple-Cheddar Pie
MAKES: one 9-inch pie
3 pounds mixed apples (Half Granny Smith, Half Gala)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
3 tablespoon all-purpose flour, plus more for dusting
3/4 teaspoon ground cinnamon
1/8 teaspoon salt (omit if using salted butter)
2/3 C. Sharp Cheddar cheese, diced
1 recipe for Pie Crust from Stacy’s Mom*
1 large egg, beaten
Coarse sugar, for sprinkling
Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. (If using thinner sliced apples, like from an apple peeler/slicer/corer, cook for less time). Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool.
Roll out ½ of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the cheddar to the cooled filling, then place in pie plate, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.
Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.
1 recipe for Pie Crust from Stacy’s Mom*
1 large egg, beaten
Coarse sugar, for sprinkling
Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. (If using thinner sliced apples, like from an apple peeler/slicer/corer, cook for less time). Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool.
Roll out ½ of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the cheddar to the cooled filling, then place in pie plate, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.
Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.
2 C. Flour, sifted
1 t. salt
¾-1 C. shortening (using 1 C. makes it easier to roll out)
¼ C. flour6 ½ T. COLD Water
Sift flour and salt together in
large mixing bowl. Cut in shortening until flour comes together to look like
peas.
In a small bowl, mix together ¼
c flour and cold water. Add to flour/shortening mixture until it comes together
as dough (don’t over-mix!)
Mound into a ball, wrap in wax
paper and chill for at least 1 hour before rolling out.
