Blog posts

Apple Pie, Cheddar Lattice Crust for Sunday Lunch

Apple Pie, Cheddar Lattice Crust for Sunday Lunch

Recipes, Sunday Lunch/Daily Dinners

apple-cheddar-slice-

What do you like with your apple pie?

The choices are diverse — more goes with apple pie than pretty much any other dessert — ice cream, whipped cream, caramel sauce, creme anglaise, just to name a few.  My family’s favourite accompaniment, a wedge of sharp cheddar, isn’t as common as it once used to be, but I know a few people who like a nice piece of cheese with their slice of apple pie.

The apples are just starting to fall off the trees here, and the other evening, when I was out walking with the dog, we passed a small orchard.  My mind was already wandering, and before I knew it, I had cheese pastry on the brain.  Koda and I were almost ran home so I could make the pastry and get it in the fridge before we all went to bed.unbaked-pie

Everyone who came across this pie (I give away a lot of food, otherwise both Howard and I would be HUGE) LOVED it.  Even those who had never heard of serving cheese with apple pie.

The crust is a slightly modified version of one I found in The Pie and Pastry Bible by Rose Levy Beranbaum.  She needs the dough slightly (which I don’t do for this pie) and uses it to wraps it around meatloaf for a delicious-souding savoury use for this sharp and delicious pastry.

apple-pie-slice

(Click on the recipe title below for a printable version of the recipe.)

: Apple Pie, Cheddar Lattice Crust

: Sweet apples in a tender sharp-cheddar crust. The mix of sweet, cheesy and slightly salty makes the perfect end to and end-of-season harvest meal.

Crust:

  • All-Purpose Flour – 2 Cups
  • Salt – 1 tsp
  • Cayenne – ¼ tsp
  • Sharp Cheddar Cheese, grated – 1 Cup (lightly packed — 4 oz)
  • Butter, cold & cubed – ¾ Cup
  • Ice Water – ¼ Cup
  • Lemon Juice or Vinegar – 1 tsp

Filling:

  • Apples – 3 lbs (about 7 medium)
  • Lemon Juice – 1 Tble
  • Brown Sugar, packed – ¼ C
  • Sugar – ¼ C
  • Cornstarch – 2 tsp
  • Butter, diced – 2 Tble
  • Cinnamon – 1 tsp
  • Nutmeg, freshly ground – ¼ tsp
  • Salt – ¼ tsp
  1. Crust: Combine the flour, salt, cayenne, cheese and half the butter in the bowl of a food processor and process for approx. 10 seconds. Add the remaining butter, and pulse 2-3 times, until the butter is in pea-sized lumps.
  2. Sprinkle the water and lemon juice over top and pulse 4 or 5 times until the dough holds together when pinched.
  3. Pour the mixture onto a large sheet of plastic wrap, gather and flatten it into a disc, wrap tightly, and refrigerate for at least 1 hour, and up to 2 days.
  4. Filling: Peel, core and chop the apples into ½” wedges. Toss in a large bowl with the rest of the filling ingredients, and set aside to macerate for about 1 hour.
  5. Assemble the pie: Move the rack to the bottom position and preheat the oven to 425° F.
  6. Remove the dough from the refrigerator and allow to soften, if necessary, for 10 minutes. Divide into 2 pieces, one slightly larger than the other. On a lightly floured board, roll out the larger piece of dough to a 12-13” circle. Transfer to a 9” pie plate and fold the excess under so that the edges are a double thickness.
  7. Roll out the smaller piece of dough to a 10”x12” rectangle. Cut (10) 12” strips. Cut (2) of the strips in half.
  8. Mound the apple filling into the prepared pie shell, pouring the juices evenly over the top. Weave the pastry strips into a weave pattern and crimp the edges under the bottom crust firmly as shown in this video.
  9. Cover lightly with foil brushed with butter, and bake on the bottom rack for 1 hour.
  10. Remove the pie from the oven, reduce the heat to 375° F, discard the foil and return to the oven for 15 minutes, until the apples are tender and the crust and topping are golden brown.
  11. Cool completely and serve with a big wedge of extra-sharp cheddar…or, if you prefer, all by itself.

Notes:

  • Gala, Golden Delicious, Pink Lady and Pippin are some of my favourite appless to use in baking. Firm fleshed apples in the semi-sweet to tart range are best.
  • I made a second pie with half apples and half pears. Lovely.

Preparation time: 1 hour(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: USA (General)

Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.