Cheddar Apple Pie

Cheddar Apple Pie

Ingredients:

To prepare the crust:

  • Combine the flour, sugar, and salt in the bowl of a food processor.
  • Pulse in the butter until pea-sized clumps exist throughout.
  • Pulse in the cheese to combine barely.
  • Pour the vinegar into your ice water and stir.
  • Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit.
  • Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.
  • Dump the dough out onto a clean surface and bring it together into a ball.
  • Cut the dough in half and flatten each piece into a disk.
  • Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

  • Preheat the oven to 425 degrees.
  • Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides.
  • Roll the dough back onto the pin and then unroll it into the pie dish.
  • Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling.
  • Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt.
  • Toss to evenly coat the apples.
  • Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish.
  • Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie.
  • Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired.
  • Brush a thin layer of the egg white wash on top of the pie dough and place in the oven.
  • Decrease the oven heat to 400 degrees and bake for 20 minutes.
  • Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust.
  • You can top the pie crust with a sheet of aluminum foil if it begins to look too dark.
  • Allow to cool completely prior to cutting!

Source: Kerrygold USA

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