Apple Pie with Cheddar Cheese
No matter the season, we feel nothing beats a slice of fresh apple pie! Apple Pie with Cheddar Cheese is one apple pie recipe that you definitely shouldn’t miss. This recipe makes eight servings and is fairly straightforward to put together, making it a fantastic dish to cook up for family gatherings or large dinners.
Yield: 8 servings
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
- 6 tablespoons cold vegetable shortening
- 5 to 6 tablespoons ice water
- 6 cups peeled, cored and thinly sliced cooking apples, such as Gala or Cortland (about 3 pounds apples)
- 3/4 cup granuulated sugar
- 2 tablespoons instant tapioca
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch salt
- 2 tablespoons Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
- 1 tablespoon milk (optional)
- 8 ounces Cabot Vintage Choice, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, sliced
- Whisk together in a large bowl flour, sugar and salt until well blended.
- Cut butter and shortening into pieces and add to dry ingredients; work in with your fingertips until mixture resembles coarse meal, with no pieces larger than a pea.
- Sprinkle ice water on top, a tablespoon at a time, tossing everything together to combine. When dough holds together easily when pressed, stop adding water.
- Divide dough into two balls and press into flat disks. Wrap in plastic wrap and refrigerate for 30 minutes.
- Toss together apples, sugar, tapioca, cinnamon, nutmeg and salt.
- Unwrap one disk of dough. Roll out on a well-floured surface, rotating, turning over and sprinkling with more flour as needed, into approximate 12 inch round. Fold in half and transfer to 9 inch deep dish pie plate, easing, not stretching, it into place.
- Spoon apple mixture into pie plate. Cut remaining 2 tablespoons of butter into pieces and place on top of apples.
- Roll out second disk of dough. Moisten edge of bottom crust with water and place top crust over apples. Press edges of dough together, trimming excess to about 1/2 inch. Tuck dough under itself and crimp with your fingers or a fork to seal. Make several slits in top crust to allow steam to escape. Brush top with milk if desired. Refrigerate pie while you preheat oven.
- Place oven rack in middle position and heat oven to 425 degrees F.
- Bake pie for 20 minutes.
- Reduce oven temperature to 350 degrees F and bake for 35 to 45 minutes longer or until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly.
- Cool to lukewarm or room temperature and serve with cheddar on the side.
Recipe and photo used with permission from:
Cabot Creamery Co-operative
Recipe courtesy of Dottie Jacquier of Laurel Brook Farm, East Canaan, Connecticut one of the 800 farm families who own Cabot Creamery Co-operative.