Apple Pie with Cheddar Cheese
SERVINGS 8
No matter the season , we feel nothing beats a slice of fresh apple pie ! Our simply delicious apple pie recipe , featuring sweet Gala or Cortland apples , is absolutely decadent when paired with our popular Cabot Vermont Sharp Cheddar , Cabot Vintage Choice or Cabot Extra Sharp Cheddar . This is one apple pie recipe that you definitely shouldn ’ t miss . This recipe makes eight servings and is fairly straightforward to put together , making it a fantastic dish to cook up for family gatherings or large dinners . After trying it out , please share the recipe with your friends and family on Facebook , Twitter and Pinterest .
INGREDIENTS
CRUST
• 2 ¼ cups King Arthur Un bleached All-Purpose Flour
• 2 teaspoons sugar
• ½ teaspoon salt
• 1 stick ( 8 tablespoons ) cold Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
• 6 tablespoons cold vegetable shortening
• 5-6 tablespoons ice water
FILLING
• 6 cups peeled , cored and thinly sliced cooking apples , such as Gala or Cortland ( about 3 pounds apples )
• ¾ cup sugar
• 2 tablespoons instant tapioca
• ¾ teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch salt
• 2 tablespoons Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
• 1 tablespoon milk ( optional )
• 8 ounces Cabot Vermont Sharp Cheddar or Cabot Extra Sharp Cheddar , sliced
DIRECTIONS
CRUST
1 . WHISK together in a large bowl flour , sugar and salt until well blended .
2 . CUT butter and shortening into pieces and add to dry ingredients ; work in with your fin gertips until mixture resembles coarse meal , with no pieces larger than a pea .
3 . SPRINKLE ice water on top , a tablespoon at a time , tossing everything together to combine . When dough holds together easily when pressed , stop adding water .
4 . DIVIDE dough into two balls and press into flat disks . Wrap in plastic wrap and refrigerate for 30 minutes .
FILLING
1 . TOSS together apples , sugar , tapioca , cinnamon , nutmeg and salt .
2 . UNWRAP one disk of dough . Roll out on well-floured surface , rotating , turning over and sprinkling with more flour as needed , into approximate 12-inch round . Fold in half and transfer to 9-inch deep-dish pie plate , easing , not stretching , it into place .
3 . SPOON apple mixture into pie plate . Cut remaining 2 tablespoons of butter into pieces and place on top of apples .
4 . ROLL out second disk of dough . Moisten edge of bottom crust with water and place top crust over apples .
Press edges of dough together , trimming excess to about ½ inch . Tuck dough under itself and crimp with your fingers or a fork to seal . Make several slits in top crust to allow steam to escape . Brush top with milk if desired . Refrigerate pie while you preheat oven .
5 . PLACE oven rack in middle position and preheat oven to 425 ° F .
6 . BAKE pie for 20 minutes . Reduce oven temperature to 350 ° F and bake for 35 to 45 minutes longer or until crust is golden brown , apples are tender and filling is bubbling thickly , covering edge with foil if browning too quickly .
7 . COOL to lukewarm or room temperature and serve with cheddar on the side .
DID YOU KNOW ?
2024 marks the 25th anniversary of VT ’ s Pie Law which states that in VT , apple pie should be eaten with a wedge of cheddar ( and glass of milk and maybe some vanilla ice cream )!