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.
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.
(Click on the recipe title below for a printable version of the recipe.)
: 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.
- 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
- 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
- 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.
- Sprinkle the water and lemon juice over top and pulse 4 or 5 times until the dough holds together when pinched.
- 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.
- 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.
- Assemble the pie: Move the rack to the bottom position and preheat the oven to 425° F.
- 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.
- Roll out the smaller piece of dough to a 10”x12” rectangle. Cut (10) 12” strips. Cut (2) of the strips in half.
- 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.
- Cover lightly with foil brushed with butter, and bake on the bottom rack for 1 hour.
- 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.
- Cool completely and serve with a big wedge of extra-sharp cheddar…or, if you prefer, all by itself.
- 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)
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