Apple Pie with Wisconsin Cheddar Pastry
Crust:
- 1⅔ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup (4 ounces) finely shredded sharp Cheddar cheese
- ¼ pound (1 stick) butter, chilled
- ¼ cup ice water
- 5 to 6 cups pie apples (such as Granny Smith, Jonathan, or Winesap), pared, cored, and thinly sliced
- ½ cup granulated or light brown sugar
- 1 tablespoon cornstarch
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 2 tablespoons butter
Instructions:
I've made a lot of apple pies and this one rates right up there.
- For the crust, preheat the oven to 450°F. Sift together the flour and the salt. Stir in the cheese until thoroughly mixed.Dice the butter, and work it into the flour until the texture resembles cornmeal. Sprinkle in the water, one tablespoon at a time, mixing until all of the flour is moistened and the dough pulls away from the sides of the bowl. Divide the dough in half. Shape into two flattened rounds. Roll on a lightly floured surface until the dough is 2 inches larger than an inverted pie pan. Line a 9-inch pan with one crust, reserving the other for the top.
- For the filling, place the apples in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl. Gently stir the sugar mixture into the apples until the apples are well coated. Place the apples in layers in the pastry-lined pan. Dot with butter. Cover with the upper crust and cut slits so steam can escape. Bake for 10 minutes. Reduce the temperature to 350°F and bake an additional 35 to 40 minutes.