'Nuff said.
INGREDIENTS:
- a double pie crust (recipe coming soon)
- 3 lbs of apples
- 1 cup of brown sugar
- 2 tbsp of corn starch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- a pinch of ground cloves
- a pinch of salt
- 4 oz sharp cheddar
- not pictured: 1 egg, whisked with a tbsp of water
- optionnal: a pinch of granulated sugar
RECIPE:
- preheat your oven at 425F
- peel, core and slice the apples thinly (I used a mandolin for perfect uniform slices)
Note: if you want, you can sprinkle a little lemon juice on the apples here to keep them from browning too much
- add the sliced apples, sugar, starch and spices to a large bowl and mix until the apple slices are well coated with the spice mixture
- roll out the first crust, place in a buttered pie dish and grate the cheddar
- pour the apple filling into the dish, sprinkle a healthy dose of grated cheddar on top and cover with the second rolled crust
- trim the excess dough (leave about 1 inch of dough around the dish), press the top and bottom dough together so they seal, tuck the dough under and crimp away!
- with a sharp knife, make a few slits on top the the pie crust to allow steam to escape during baking, brush over with a little egg wash and sprinkle with granulated sugar
- bake at 425F for 25 minutes, then lower the heat to 350F and bake for an additional 30 minutes
- ta-da!!!
just beautiful! apple pie is a favorite in our house!
ReplyDeletewhat kind of apples do you use for your pie?
i've never seen the cheddar put on the inside. very interesting. i've heard of it in the side, but not inside. i've never personally had it but i bet i would love it because i love cheese and fruits together.
i live in europe and have yet to find a good cheddar. i've bought 'cheddar' a few times and it's NOT even the same so i've given up on it here.
so sadly i will not have a chance to try out this pie. but wanted to comment on it anyway.
have you ever used a pie bird? (steam venting bird for pies)
i got one a few yrs ago as a gift and am totally in love with it. i haven't had a pie bubble over since using it.
Hi Tracie! Thank you for your comment :D
DeleteI used Cortlands and MacIntosh. It turned out just sweet enough, with a perfect amount of tartness.
I debated a long time about having a cheddar crust, or directly putting the cheddar inside. Honestly I just flipped a coin :D I think next time, I will toss teh cheese in the filling before putting it in the crust, because the way I did it, the cheese melted and glued itself to the top of the crust anyway! haha
I just checked out your blog (really nice btw!). I see you are in Finland right now. I do not know Finnish cheeses well enough to suggest anything, but if you have access to a nice aged Oud Gouda, or real Gruyere or Cantal, that would work perfectly. I'm French originally, and I can only relate to how you miss your Cheddar! I miss my French cheeses SO much!
Actually, the reason behind his pie was the pie bird I bought 6 months ago. I started to put it in the crust bottom, but there was so much filling that only the tip of teh beak would've peaked through the top and it would have looked strange. I was really feeling the full-dome shaped pie this time, so I decided to not use the bird. I think I will use it for a meat pie later this fall. ;)
Steph*
i've been using a mix of green delicious and granny smith for my apple pies.
Deleteyes i think any of the cheeses you mentioned would be nice! we have a plethora of fabulous cheese just don't know why real cheddar hasn't caught on also. hmmm
my blog! thank you. ha! well it's something! heeeheeee ;)