Apple Cheddar Pie

Time :7

Yield :8 servings

Recipe Background

Apple Cheddar Pie is a great way to introduce skeptics to the ever-rewarding pairing of fruit and cheese! The sweet jamminess of the apples makes a wonderful contrast to the salty, sharp, creamy flavor of the cheddar. The lovely, warming autumnal spices of traditional apple pie also marry beautifully with the beloved cheese, as does the buttery, flaky homemade pie crust. There's endless rustic charm to this Apple Cheddar Pie, and its balance of sweet and savory will have you constantly coming back for more.

Ingredients

For the cheddar pie crust:

2 1/2 cups all-purpose flour plus more, to taste, for dusting the work surface and your hands
2 teaspoons granulated sugar
1 teaspoon salt
1 cup unsalted butter chilled and cubed
1/2 cup water
ice cubes to taste
1 cup cheddar cheese shredded
1 large egg
1 tablespoon milk
coarse sugar optional, to taste

For the apple pie filling:

8 large apples cored and peeled, sliced into 1/4-inch slices
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon divided
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup cheddar cheese shredded

Directions

In a large bowl, add 2 1/2 cups of the flour, 2 teaspoons of the granulated sugar, and the salt and whisk to combine.
Add the butter to the flour mixture and, using a pastry cutter, cut it into the flour mixture until combined.
Measure 1/2 cup of the water in a cup, add the ice cubes and stir for 1 minute. Then, remove the ice and re-measure 1/2 cup of the cold water. Drizzle the cold water into the dough, 2 tablespoons at a time, and stir after each addition. Stop adding the cold water when the dough comes together easily and large clumps form. The dough should be moist and a little sticky, but not overly wet; you may not need all of the cold water.
Carefully fold 1 cup of the cheddar cheese into the dough using a rubber spatula, being careful not to overwork the dough.
Using the extra flour, lightly dust a work surface and your clean hands.
Place the dough onto the prepared work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats.
Form the dough into a ball, then cut the dough in half and flatten each dough half into a 1-inch-thick disk.
Wrap each dough disk tightly in plastic wrap and refrigerate the dough disks for at least 2 hours.
In a large bowl, add the apples, the remaining sugar, the remaining flour, the cinnamon, the allspice, the cloves, the nutmeg, and the remaining cheddar cheese and stir until thoroughly combined.
Using the extra flour, lightly dust the work surface again.
Roll 1 of the dough disks out onto the prepared work surface. Turn the dough about a quarter of the way every few rolls, until it forms a rough 12-inch-diameter circle, smoothing out the edges if there are any cracks.
Carefully place the dough circle in a 9-inch pie dish and tuck in the bottom to make sure it is smooth.
Spoon the filling into the crust.
On the same floured work surface, roll out the second dough disk in the same way you rolled out the first one.
Crimple the edges of the pie with a fork.
In a small bowl, add the egg and the milk and beat to combine.
Brush the egg wash mixture over the pie crust and then sprinkle the crust with the coarse sugar.
Place the pie in the refrigerator.
Preheat the oven to 400 degrees F.
Place the pie plate on a large baking sheet and bake the pie for 25 minutes.
Lower the temperature to 375 degrees F.
Bake the pie until the crust is golden-brown and cooked through, about 30-35 minutes.
Allow the pie to cool, about 3 hours.
Slice and serve.