Cheddar-Crusted Apple Pie

Cheddar-crusted apple pie
From everyday food



2 tbsp. fresh lemon juice
4 lbs granny smith apples, peeled, cored and thinly sliced
¾ c. sugar
1 tsp. ground cinnamon
½ tsp. salt (optional)
1 recipe of cheddar double pie crust

Cheddar-crust pie crust:

2 ½ c. all purpose flour, plus more for rolling
1 tsp salt
1 tbsp sugar
¾ c. butter
1 ½ c. shredded sharp cheddar cheese
½ c. ice water

In a large bowl sift flour, sugar, and salt. Add butter, with a fork or a pastry knife cut butter into flour until flour and butter are crumbly. Add cheese and mix. Add ice water to form a sticky dough. Don’t overmix. Place dough onto a floured surface and form 2 disks inch thick each. Refrigerate until firm at least 1 hour or upto 3 days.

Preheat oven to 425 degrees

Grease a 9 inch pie plate. In a large bowl combine apples, lemon juice, sugar, cinnamon and salt. Set aside. On a floured surface roll each disk into a 14 inch round with a floured rolling pin. Wrap one round around the rolling pin, unroll over a 9 inch pie plate. Gently fit into bottom and up sides of plate. Pour apple mixture into pie plate.  Wrap the other round the rolling pin and unroll over the top of the apples. Brush sides of dough with water and pinch the top and bottom dough together. Cut 5 slits into the top of the pie. Place pie in the lowest position in the oven on a cookie sheet. Bake for 20 minutes at 425 degrees then turn down the oven to 375 degrees and bake for another 35-40 minutes. Or until the crust is golden brown and juices are bubbling. Let cool completely on a wire rack.



This recipe is from everyday food and i tried and loved it. I know you are probably thinking eewww....cheddar crust right? I thought the same thing but you know what, it works for this pie, it is very good, tastes like a cheesy ritz cracker.