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.