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Harvest Apple Pie with Cheddar Crust
Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.
 

Harvest Apple Pie with Cheddar Crust

Cheddar Crust:

2 ¼ cups

all-purpose flour

550 mL

¾ tsp

salt

4 mL

½ cup

vegetable shortening

125 mL

¼ cup

cold butter (cut into small pieces)

50 mL

1 ¾ cups

old cheddar cheese

425 mL

5 to 6 tbsp

ice water

75 to 90 mL

Apple Filling:

6 cups

sliced peeled Ontario apples (such as Cortland, Crispin, Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan)

1.5 L

1 tbsp

lemon juice

15 mL

1/3 cup

granulated sugar

75 mL

1 tbsp

all-purpose flour

15 mL

½ tsp

cinnamon

2 mL

1

egg yolk

1

1 tsp

milk

5 mL

In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.

Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.

On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3 mm) thickness. Place in 9-inch (23 cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In a small bowl, beat together egg yolk and milk; brush top of pie with mixture.

Bake on bottom rack in a 425°F (220°C) oven for 15 minutes then reduce temperature to 350°F (180°C) and bake for about 40 minutes or until apples are tender and crust is golden brown.

Makes 6 servings.

 

  


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