So Laurie - this is my gift to you. A little late for a Christmas gift, I know. Maybe an early Birthday present? You pick. :)
I brought out an oldie but goodie over Christmas by request from Nate. It had literally been years since I had made this very unconventional apple pie - and I am not sure why. It is so yummy. It has a crust made with cheddar cheese and cayenne pepper for a little kick.
Recipe
Recipe
Cheddar Cheese Crust:
1 1/4 cups all purpose flour
1/2 tsp salt
1/8 tsp cayenne pepper (ok - i use 1/4 tsp...we like the extra kick. I really wouldn't go anymore though)
1/2 cup cold unsalted butter cut into small pieces (then placed back in fridge to keep cold until you need it)
3/4 cup shredded sharp cheddar cheese (use the best cheddar cheese you can find - if you use the yellow already shredded, yucky, or the yellow block it will create a greasy crust)
3-4 tbl of super cold water
Filling:
3 lbs Granny Smith Apples - cored, peeled and thinly sliced
3 lbs Rome Beauty or Jonathan - cored, peeled and thinly sliced
4 tbl of fresh lemon juice
1 tsp lemon zest
3/4 cup sugar
2 tbl all purpose flour
1/2 tsp cinnamon
1/4 salt
1/4 tsp fresh grated nutmeg
1/8 tsp allspice
Crumble Topping:
1/3 cup all purpose flour
3 tbl brown sugar
3 tbl cold unsalted butter cut into 1/2 inch pieces
1/2 cup grated cheddar cheese
1. Make the crust. In a large bowl, combine flour, salt and cayenne. Add the butter and using a pastry cutter or your hands, cut the butter into flour until mixture resembles course meal. Add grated cheese and toss. Add cold water one tablespoon at a time until a rough dough forms. Gather dough into a ball, flatten into a 3/4 inch thick disk, tighthly wrap in saran wrap and chill for 30 minutes. (any more then this and it will be difficult to roll out)
On a lightly floured surface roll dough into an 11 inch circle about 1/4 inch thick. Transfer to a 9 inch pie pan - crimp edges. Chill for another 30 minutes. Preheat the oven to 425 degrees. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until lightly brown - about 15 minutes. Cool on rack and remove pie weights.
2. Make Filling:
Add both types of cut apples to a large bowl and toss with lemon juice and zest. In a small bowl, mix with sugar, flour, cinnamon, salt, nutmeg and allspice. Sprinkle the spice mixture over apples and toss to mix thoroughly. Spoon apples into prepared crust.
3. Make the crumble topping:
In a small bowl and using a fork, toss flour, brown sugar, butter and grated cheese. Sprinkle the top of the pie with the crumble mixture. Place pie in the middle of the oven and bake until the topping is golden brown - 50 to 60 minutes. Cool on rack for at least 30 minutes.
4. Enjoy yo!
1 1/4 cups all purpose flour
1/2 tsp salt
1/8 tsp cayenne pepper (ok - i use 1/4 tsp...we like the extra kick. I really wouldn't go anymore though)
1/2 cup cold unsalted butter cut into small pieces (then placed back in fridge to keep cold until you need it)
3/4 cup shredded sharp cheddar cheese (use the best cheddar cheese you can find - if you use the yellow already shredded, yucky, or the yellow block it will create a greasy crust)
3-4 tbl of super cold water
Filling:
3 lbs Granny Smith Apples - cored, peeled and thinly sliced
3 lbs Rome Beauty or Jonathan - cored, peeled and thinly sliced
4 tbl of fresh lemon juice
1 tsp lemon zest
3/4 cup sugar
2 tbl all purpose flour
1/2 tsp cinnamon
1/4 salt
1/4 tsp fresh grated nutmeg
1/8 tsp allspice
Crumble Topping:
1/3 cup all purpose flour
3 tbl brown sugar
3 tbl cold unsalted butter cut into 1/2 inch pieces
1/2 cup grated cheddar cheese
1. Make the crust. In a large bowl, combine flour, salt and cayenne. Add the butter and using a pastry cutter or your hands, cut the butter into flour until mixture resembles course meal. Add grated cheese and toss. Add cold water one tablespoon at a time until a rough dough forms. Gather dough into a ball, flatten into a 3/4 inch thick disk, tighthly wrap in saran wrap and chill for 30 minutes. (any more then this and it will be difficult to roll out)
On a lightly floured surface roll dough into an 11 inch circle about 1/4 inch thick. Transfer to a 9 inch pie pan - crimp edges. Chill for another 30 minutes. Preheat the oven to 425 degrees. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until lightly brown - about 15 minutes. Cool on rack and remove pie weights.
2. Make Filling:
Add both types of cut apples to a large bowl and toss with lemon juice and zest. In a small bowl, mix with sugar, flour, cinnamon, salt, nutmeg and allspice. Sprinkle the spice mixture over apples and toss to mix thoroughly. Spoon apples into prepared crust.
3. Make the crumble topping:
In a small bowl and using a fork, toss flour, brown sugar, butter and grated cheese. Sprinkle the top of the pie with the crumble mixture. Place pie in the middle of the oven and bake until the topping is golden brown - 50 to 60 minutes. Cool on rack for at least 30 minutes.
4. Enjoy yo!
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