Mike Garten
This classic Thanksgiving pie gets an elegant makeover with the addition of sharp grated Cheddar cheese folded into the flaky crust.
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Cheddar Cheese Crust
1 1/4
c.
c.
all-purpose flour, plus more for surface
2
oz.
oz.
sharp Cheddar cheese, grated
6
tbsp.
tbsp.
cold unsalted butter, cut up
Apple Filling
1/4
c.
c.
firmly packed dark brown sugar
1/4
tsp.
tsp.
freshly grated nutmeg
2 1/2
lb.
lb.
Golden Delicious apples (about 5 large)
1 1/2
lb.
lb.
Granny Smith apples (about 3 large)
1
tbsp.
tbsp.
fresh lemon juice
Cheddar Cheese Crust
- In food processor, combine flour, sugar, and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 tablespoons ice water, 1 tablespoon at a time, pulsing until dough begins to come together.
- Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-inch.-thick disk, wrap tightly with plastic, and refrigerate 1 hour.
- On lightly floured surface, roll dough to 1/4 inch thick and cut out leaf shapes, then refrigerate 20 minutes. Arrange on top of pie filling just before baking.
- Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 minutes, covering with foil if crust gets too dark.
Apple or Pear Pie Filling
- In large bowl, combine sugars and nutmeg. Peel, core, and slice apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. Just before filling, sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired.
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Source : Goodhousekeeping
