Cheddar Pie Crust
- 313g plain flour plus more as needed
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 230g unsalted butter, chilled and cubed
- 120ml ice water, plus more as needed
- 114g freshly grated cheddar cheese (I like to use our Extra Mature)
- egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Apple Pie Filling
- 6–8 large apples, cored, peeled, and sliced into 1/4-inch slices (Granny Smiths, Pink Lady and Gala will work just fine – I like to use a combination of different apples)
- 100g granulated sugar
- 31g plain flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice, ground cloves, & ground nutmeg
- 43g freshly grated cheddar cheese (I like to use our Extra Mature)
- Make the pie crust: Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 120ml of water in a cup. Add ice. Stir it around. From that, measure 120ml of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in cling film and refrigerate for at least 2 hours and up to 5 days.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the fridge). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Spoon the filling into the crust.
- Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top such as lattice. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
- Preheat oven to 200°. As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
- Place the pie into the oven and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 190°C and bake for an additional 30-35 minutes.
- Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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