Apple Pie with Cheddar Crust
Number of servings : Prep time: Cooking time: 40 minutes Type of meal : | Pies/Tarts | Pies/Tarts Special diet
Number of servings :
Cooking time: 40 minutes
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
250 mL (1 cup) flour
15 mL (1 tbsp) sugar
2 mL (1/2 tsp) baking powder
1 mL (1/4 tsp) salt
0.5 mL (1/8 tsp) cayenne pepper
45 mL (3 tbsp) cold unsalted butter, cut up
30 mL (2 tbsp) solid vegetable shortening
250 mL (1 cup) shredded sharp Cheddar cheese
75 mL (1/3 cup) ice water
1.14 kg (2-1/2 lbs) Granny Smith apples, peeled and thinly sliced
125 mL (1/2 cup) sugar
30 mL (2 tbsp) flour
15 mL (1 tbsp) lemon juice
2 mL (1/2 tsp) cinnamon
For the crust: In a medium bowl, combine the flour, sugar, baking powder, salt, and cayenne. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Stir in the cheese until well combined. Sprinkle on the ice water and stir just until the dough leaves the sides of the bowl. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 230?C (450?F). For the filling: In a large bowl, toss together the apples, sugar, flour, lemon juice, and cinnamon. Spoon into a 22.5 cm (9 in) glass pie plate.
On a lightly floured surface, roll the dough out to a 32.5 cm (13 in) round and drape over the apples. Crimp the edges to seal. Make 2 slashes in the dough for steam vents. Place on a baking sheet with sides and bake for 20 minutes.
Reduce the heat to 180?C (350?F) and bake for 20 minutes or until the crust is golden brown and the apples are tender. If the crust begins to brown too much before the apples are tender, tent with foil.
Imported on 2011-01-20 16:41:26 — Original ID:1300