Browned Butter Apple Pie With Cheddar Crust Food

APPLE PIE WITH A CHEDDAR CRUST

Steps:

• Preheat oven to 400˚F.

BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

BROWN BUTTER APPLE PIE WITH CHEDDAR CRUST

Steps:

• Mix the flour, sugar, salt, pepper and cheddar cheese together the bowl of a food processor fitted with a blade. Pulse a few times to evenly disperse everything through the flour.
• Slice the butter into thin slabs and add all at once to the food processor bowl. Pulse until the consistency is about the size of peas (about 10-12 pulses). A great way to check the consistency is by scooping up some of it with a fork.
• Add the cider vinegar and 2 tablespoons of ice water and pulse 8 - 10 times, until the dough just starts to hold together when you pinch it between your fingers. If the dough doesn't hold together, add additional ice water in small amounts. Pour the contents of the food processor bowl out onto the counter or other work space and knead the dough until it starts to hold together and forms into a ball.
• Divide the dough into double the number of pies / tarts you plan to make. So if you plan to make one big pie, divide the dough in two and form into discs. One disc should be larger than the other as you will need more dough for the pie bottom and sides than for the lattice.
• Wrap the discs in wax paper and chill in the refrigerator for 30 minutes while you make the pie filling.
• Preheat the oven to 400° F. Roll out the discs: there are a few ways to do this, but here's the easiest one I've ever found. Place a fresh sheet of wax paper on your work space. Place one of the discs on it and roll it out a few times. Cover it with another fresh sheet of wax paper and roll the dough to the desired thickness. After every few rolls, you may want to peel off one or both pieces of wax paper. Lay the wax paper back down on the dough and continue rolling. This method of rolling the dough between wax paper makes rolling quick work! And the less work you put on the dough, the more tender it will be in the end.
• Once the dough is 1/8" thickness thick, peel off the wax paper from one side, flip the dough over the pie plate and gently peel off the wax paper on the other side. Tuck the dough down into the pie plate, taking care not to stretch it. Allow the dough to drape over the pie plate and cut off the excess with scissors or a knife. Shape the edges into flutes and pop the pie plate and dough into the freezer for 15 minutes. Freezing pie crust before baking helps to keep the fluted shape.
• Now roll out the smaller disc of dough into a rectangle using the same wax paper process explained above. With a pizza slicer or a knife, slice into strips to be used for the lattice tops.
• Fill the pie with the filling (recipe below) and lay down the strips, pressing the strip ends into the dough forming the bottoms and sides.
• Lightly baste the dough with whole milk and sprinkle with turbinado sugar over the top of the entire pie.
• Bake for 50 minutes, or until the apple slices soften and the filling is bubbling. You may want to check the browning of the pie crust after 25 minutes to determine if you need to cover it with foil for the balance of the baking. Allow to cool on a cooling rack.
• Combine the apples, agave nectar, brown sugar, salt and lemon juice together in a large bowl and macerate for 30 minutes, or long enough that the apple slices begin to soften. Toss occasionally.
• Soak the raisins in the rum until softened and plump, about 30 minutes. Add the raisins and residual rum to the apples.
• Melt the butter in a skillet over medium heat. The butter will begin to foam and slowly begin to brown. Once it begins to brown, it can quickly darken and start to burn, so be sure to watch it. Once the butter turns a nut-brown, pour it over the apples. Add the additional cheddar cheese to the apples if you're using, and toss the mixture thoroughly with your hands, being careful not to break up the apple slices.
• Arrange the apple slices in the pie shell heaping them up as they will collapse quite a bit as they cook. Be sure to add the liquid!

BROWN-BUTTER APPLE PIE

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.