Apple Pie With Cheddar Crust Apple Pie With Cheddar Crust

Apple Pie With Cheddar Crust | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Move over, lattice tops! Delicate pastry braids give this pie an elegant yet rustic look.

  • Prep time 40 minutes
  • Total time 4 hours
  • Portion size 8 servings

Ingredients

Pastry:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoons salt
  • 1/2 cup each cold unsalted butter and lard , cubed
  • 1 1/2 cup grated sharp Cheddar cheese
  • 1/2 cup ice water (approx)
Filling:
  • 3/4 cups granulated sugar
  • 1/4 cup tapioca starch
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 8 cups thinly sliced cored peeled baking apples (such as Northen Spy or Granny Smith)
Assembly:
  • 1 egg yolk
  • 2 teaspoons water
  • 1 tablespoon coarse sugar

Method

Pastry: Preheat oven to 425°F. In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough. Knead dough a few times.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. 

Filling: Meanwhile, in large bowl, stir together sugar, tapioca starch, lemon juice, ginger, vanilla and cinnamon; add apples, tossing to coat. Set aside. 

Assembly: On lightly floured work surface, roll out 1 of the pastry discs to 1/8-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under and crimp edge. Scrape filling into crust, packing firmly. 

Roll out remaining pastry disc to 1/8-inch thickness. Using pizza cutter or knife, cut into fifteen 3/4-inch strips. Place on parchment paper–lined baking sheet; refrigerate until chilled but not completely firm, about 8 minutes. Weave together 3 pastry strips at a time to create 5 braids. Return to baking sheet; refrigerate for 8 minutes. Arrange braids over filling, trimming at edge of bottom crust; press to adhere. 

Whisk egg yolk with 2 tsp water; brush over braids and sprinkle with sugar.Bake on rimmed baking sheet on bottom rack for 20 minutes. Reduce oven temperature to 350°F; bake until filling is bubbly and crust is golden, about 55 minutes. Let cool completely in pan on rack.

Change it up: Rosemary Lemon Pastry
Omit cheddar; add 2 tbsp minced fresh rosemary and 1 tbsp grated lemon zest to flour mixture before drizzling with ice water.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 227 mg
  • Sugars 34 g
  • Protein 7 g
  • Calories 483
  • Total fat 24 g
  • Potassium 153 mg
  • Cholesterol 62 mg
  • Saturated fat 12 g
  • Total carbohydrate 63 g

%RDI

  • Iron 13
  • Fibre 0.0
  • Folate 23
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12
  • Vitamin C 7
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apple Pie With Cheddar Crust

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