Apple-Cheddar Pie

Apple-Cheddar Pie

Apple-Cheddar Pie is rated 5.0 out of 5 by 1.
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Prep Time: 40 minutes
Cook Time: 95 minutes
Servings: 12
Apple pie served with a slice of cheddar cheese is a traditional combination. In this delicious twist on the classic recipe, white cheddar cheese is blended into the piecrust.

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 2 tsp. salt
  • 1 Tbs. sugar
  • 6 oz. white cheddar cheese, finely grated
  • 16 Tbs. (2 sticks) cold unsalted butter, cut
     into 1/2-inch pieces
  • 1/3 to 1/2 cup ice water

For the filling:

  • 2 lb. Braeburn apples, peeled, cored and cut
     into slices 1/4 inch thick
  • 1 1/2 lb. Granny Smith apples, peeled, cored
     and cut into slices 1/4 inch thick
  • 3/4 cup sugar
  • 1 Tbs. fresh lemon juice
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 Tbs. unsalted butter
  • 3 Tbs. cornstarch
  • 2 Tbs. heavy cream

Directions:

To make the dough, in a bowl, combine the flour, salt, sugar and cheese, breaking apart any large clumps of cheese. Put the butter in a separate bowl. Place both bowls in the freezer for 10 minutes.

In a food processor, pulse the flour mixture until the ingredients are combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, 15 to 20 pulses. Add 1/3 cup of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.

To make the filling, in a large bowl, combine the apples, sugar, lemon juice, cinnamon, nutmeg and salt and stir to combine. Let stand at room temperature for 30 minutes to 1 hour.

Meanwhile, remove 1 of the dough disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Brush off the excess flour. Transfer to a pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 400°F.

Pour the apples into a sieve set over a small saucepan, then transfer the apples to a large bowl. Set the saucepan with the juices over medium-high heat, add the butter and cook until reduced to 1/3 cup, 3 to 5 minutes. Remove from the heat. Sprinkle the cornstarch over the apples and toss to combine, then stir in the reduced juices. Transfer the apples to the pie shell.

Roll out the remaining dough disk into a 12-inch round about 3/16 inch thick. Drape the dough over the apples and press gently to eliminate any air pockets. Trim the dough flush with the rim of the dish. Fold the bottom crust over the top crust and crimp to form a decorative edge. Cut 4 slits in the top of the crust to allow steam to escape. Brush the top of the crust with the cream.

Bake for 20 minutes. Cover the edges and top with aluminum foil if they begin to get too dark. Reduce the oven temperature to 350°F and continue to bake until the apples are easily pierced with a knife, 65 to 70 minutes more. Transfer to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8 to 12.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Time consuming but worth it! Great way to impress! I can't believe there is no review written for this pie! I made it for the first time about 5 years ago (2009), took it to work to share, and people raved about how different yet amazing this is! I did make it with only 4 oz of cheese, as I felt when I followed the recipe, it was like eating apple pie in a cheez-it crust. 4 oz of cabot extra sharp white cheddar is the perfect amount! Personally, I don't like things too sweet, so the balance between the sweetness of the apples and the sharpness of the cheddar makes this an amazing treat. I just made it today for the first time in 3 years... It smells amazing in my house right now. Can't wait for my husband to try it!
Date published: 2014-09-03
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