Apple-Cheddar Pie
Martha teaches her niece Sophie Herbert how to make apple pie with cheddar crust.
Cheddar-Crusted Apple Pie
Watch the Video
Apple-Cheddar Pie
Martha teaches her niece Sophie Herbert how to make apple pie with cheddar...
Watch the Video
Apple-Cheddar Pie
Martha teaches her niece Sophie Herbert how to make apple pie with cheddar...
!["Martha Stewart's New Pies and Tarts" Cookbook](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/pub_special_projects/pies_tarts/md105190_0411_piestarts_cover_m.jpg ""Martha Stewart's New Pies and Tarts" Cookbook")
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Everyday Food, November 2008
- Prep Time 25 minutes
- Total Time 1 3/4 hours + cooling
- Yield Serves 10
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Ingredients
- 4 tablespoons all-purpose flour, plus more for rolling
- 1 recipe Cheddar Double Pie Crust Variation
- 2 tablespoons fresh lemon juice
- 4 pounds Granny Smith apples
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Directions
- Preheat oven to 425 degrees, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
- Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
- Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
- With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Cheddar-Crusted Apple Pie
Russell's Friday Dinner
Nutritous and Delicious!
I am French Canadian and this apple pie is to die for. No need to sliced cheddar cheese to serve with the pie. It is all included. Excellent!
This recipe was good but didn't stand up to how awesome the crust recipe was.
I was not impressed with this recipe sadly because cheddar cheese and apple pie are a tradition in my French Canadian house. The crust tasted like a cheez-it :(
I have to cook the dough before placing the stuffing?