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Monday, November 25

Apple pie with cheddar crust

Third attempt with 14 apples!
Second attempt with nearly twice as many apples
First attempt, but needed more filling!
Flour, all purpose
2 ¾ cups
Sugar, superfine
2/3 cup +
¾ cup +
Butter, salted, cut into cubes
1 ¼ cups
Cheddar, extra sharp
¼ cup
2 yolks
Cream, heavy
¼ cup
Lemon, juiced
Apples, Braeburn,
cored, peeled, chopped
7 pounds
1/8 cup +
2 tablespoons
  1. Preheat to 375°F; place a baking sheet in the oven. 
  2. In a large mixing bowl, make a well with the flour, and then pour the 2/3 cup sugar into the center. 
  3. Add the butter, and use your fingertips to break all the cubes into a coarse meal. 
  4. Sprinkle in the cheese, and coat with flour. 
  5. Add the yolks, and about 1/8 cup water, if necessary, if the mixture is too dry. 
  6. Form into a smooth dough, and wrap with plastic wrap; chill for 20 minutes. 
  7. Meanwhile, strain the lemon into a large pot.
    Chef’s note: To reduce apple browning, toss the apples in the juice as each one is chopped. 
  8. Add the 1 cup sugar plus 2 tablespoons water, and cook for 15 minutes over medium heat; let cool.
    Note: Stir in 3 tablespoons flour to thicken the apple juice.
  9. Roll out the pastry to fit a 9-by-2-inch pie plate, and brush the edges with cream. 
  10. Fill with cooled apples.
    Chef’s note: Use a pie bird to better support the crust, if available. 
  11. Roll out the top, and brush with cream. 
  12. Crimp the edges with a fork. 
  13. Sprinkle with sugar. 
  14. Place on the baking sheet, and bake for 25 to 30 minutes, until golden. 
  15. Let rest at least 15 minutes before cutting; serve with cream.
Recipe by your friendly Dishes with my Dish host.

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